ITALIAN FLOURS

round the world, the cultivation of grains for flour is a millennia-old tradition. It is such a versatile ingredient: it can be transformed into pastry, breads of every kind, pasta, cakes and more besides, with the judicious addition of liquids, fats, eggs or yeast. For many years here in the UK, ‘flour’ only referred to wheat flour, and you could only find other types in health food shops. All