Author Topic: US / Canadian flour imports to Italy  (Read 951 times)

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Offline Lupo

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US / Canadian flour imports to Italy
« on: January 26, 2012, 08:56:07 PM »
Cari signori, I have seen many posts here about the differences in the types of flour, especially Caputo, however I am unable to understand exactly what is the percentage composition of imported flour in the flours used in Italy and exported to USA from Italy. Specifically, is the flour I buy here in USA, or in Napoli (from Caputo, Cinque Stagioni, etc.) flour from USA and Canada? Is there flour produced in Italy any more? I have seen every week boats filling with flour in Portland OREGON for export destination Asia. Does this go to Italy as well? Perhaps Signore Mercati can help to explain. Where is the flour from? Mille grazie. Lupo