Italian Flour Makes All The Difference

Calling all Italian cooks: Makers of pasta and Italian pastry know that silky pasta and flavorful pizza crusts depend on Italy’s farina 00 flour, infinitely softer than even White Lily, the soft flour responsible for the best Southern biscuits.

The good news is that Buon Italia in New York is importing three of Gran Mugnaio brand’s dozen strengths of flour (from 10 percent gluten to 14 percent) and wholesaling them to Italian restaurants in New York. (Restaurants and bakeries can call 718-472-6262 for more information).

The better news for home cooks and bakers is that Dean & DeLuca in Washington, D.C., (202-342-2500) is selling 1-kilo bags of Gran Mugnaio flour for pizza, pastry and pasta, for about $3.50 each. No more excuses for why here doesn’t taste as good as there.