Looking for Molino Quaglia (Petra) and Molino Pasini Flours in the US

[Globalksp]

I've been trying-to-try-out a host of Italian flours and am having trouble finding the following being sold in the US in less than 55lb (25kg) bags.

Petra 5037 & 5063
Pasini Verde, Marrone, Il Maestro

I've found Petra at Buon Italia (Chelsea Market NYC) which will ship 12.5kg bags but shipping is $60.
I've found Pasini "La Tua Farina Pizza" which is their retail line, but not their commercial line anywhere in the US. Can get it shipped from Italy, but shipping is not cheap.

I live in an area where no one would know what I'm talking about if I asked around.

Anyone have any leads that Google hasn't been able to turn up?

[BrickOvenBaker.com]

Petra and Pasini are some of our favorite brands. We carry a bit of both, and currently have some Petra 5063 available (we love it for traditional 'pizza napoletana classica').

Feel free to message us, and we'd be happy to assist you.

BrickOvenBaker.com

[scott r]

Those are both really great flour brands.  I have been using the Pasini flours myself lately. The importer is [email protected].  He has everything you need.  If you're looking for small packs, they have a lower protein one than the Verde in small packs that is excellent and it has plenty of protein. 

[Globalksp]

Petra and Pasini are some of our favorite brands. We carry a bit of both, and currently have some Petra 5063 available (we love it for traditional 'pizza napoletana classica').

Feel free to message us, and we'd be happy to assist you.

BrickOvenBaker.com

Thanks! Just returned from vacation and seeing this message. Will reach out via email.

[Globalksp]

Those are both really great flour brands.  I have been using the Pasini flours myself lately. The importer is [email protected].  He has everything you need.  If you're looking for small packs, they have a lower protein one than the Verde in small packs that is excellent and it has plenty of protein.

Thanks, Scott! I've had Joel's contact for a while now, but being that I'm still just a home baker, didn't want to bother him. Though, this is making me think I should.

[BrickOvenBaker.com]

Thanks! Just returned from vacation and seeing this message. Will reach out via email.

Anytime- we are here to help! We are also expanding our selection, so if there's anything else you'd like to see, please let us know. We'd love any feedback.

[foreplease]

A small section for various low diastatic malt powders with straightforward information about Degrees Lintner power would be helpful and appreciated.

[BrickOvenBaker.com]

A small section for various low diastatic malt powders with straightforward information about Degrees Lintner power would be helpful and appreciated.

Thank you for sharing- we will look into adding this product. Really appreciate the feedback.

[Globalksp]

Following up to my own post to comment that ordering from Brick Oven Baker has been great! Highly recommend to anyone looking for the products they carry.  

[BrickOvenBaker.com]

Following up to my own post to comment that ordering from Brick Oven Baker has been great! Highly recommend to anyone looking for the products they carry. 

Thank you so much for the kind words, we truly appreciate it!

[Eager2Learn]

Those are both really great flour brands.  I have been using the Pasini flours myself lately. The importer is [email protected].  He has everything you need.  If you're looking for small packs, they have a lower protein one than the Verde in small packs that is excellent and it has plenty of protein. 

Have you ever used the verde for any style pizza? Ran out of AT and can get Verde locally. Was thinking of trying it while I wait for some GM FS or AT. Do you recommend ldmp with these?

[scott r]

I have used it for many different styles of pizza and even cookies and cakes.  It works great.  You will want to add some diastatic malt powder if you want more browning.