What flour do you use for the bread?
fa-RI-na — three syllables, stress on second.
When curious about the flour quality and type — a question that reveals the baker's commitment to ingredients.
Italian flour grades: '00' (finest, most refined), '0', '1', '2', and 'integrale' (wholemeal). Sourdough bread often uses type '1' or '2' for more flavour. Artisan bakers increasingly use ancient grain flours — farro, enkir, senatore cappelli — for nutritional and flavour benefits.
Usate farina di grani antichi?
Do you use ancient grain flour?
Ancient grains ('grani antichi') like Senatore Cappelli, Timilia, Russello are prized for flavour and digestibility
È farina biologica?
Is it organic flour?
Organic flour certification ensures no pesticide residues
Il grano viene dall'Italia?
Does the wheat come from Italy?
Much of Italy's wheat is imported — locally grown Italian wheat is a quality and sustainability statement
Stone-milled flour ('farina macinata a pietra') retains the wheat germ and more of the bran, producing flour with more complex flavour and better nutrition. The artisan bread movement has revived interest in stone milling and ancient wheat varieties that were abandoned in favour of modern high-yield varieties in the 20th century.