Nothing beats home-made. Serving your own Pizza, bread or pasta will always elicit heartier gasps at the table than something you’ve bought.

And yet, for all the love and care you’ve put into your own Italian masterpieces, often the texture and consistency of your bread and pasta isn’t quite what your local Italian bakery or pasta restaurant manages to create.

The secret? Italian type 00 flour.

If you’ve seen an authentic Italian recipe for pasta, bread, pizza or dough of any variety, it’s likely you’ve been directed towards Type 00 flour (or ‘dopio zero flour’ or ‘tipo 00’ flour).

But what is the difference?

Type 00 flour has a finer grain than commercial plain flowers, resulting in airy, light bread and soft, delicate pasta.

SAPORE flour is natural, contain no additives, and will give your bread, pizza, focaccia and pasta all the authenticity of the Italian countryside.

Try using Type “00” flour wherever plain flour is indicated in a recipe, for incredible results. Cakes, scones, pastries, biscuits; the fine grain of “00″ will create delicate new mouthfuls.

500g

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