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No longer the Cinderella ingredient in the kitchen, humble flour steps into the spotlight this month – Italians know how the right flour will enhance your cooking whether they’re from pulses, grains or nuts


Flour is such a versatile ingredient: you can turn it into pastry, bread, pasta, cakes and more with the 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 options in health food shops. All that has changed now, thankfully, with flours of every kind more readily available. And, whether for dietary considerations or just pure delectation, demand is rising. Of course, Italy has been using a wealth of different flours for centuries – and not merely as wheat flour substitutes, they are the stars of many regional dishes in their own right. Here are a few of the most popular choices. Give them a try and see what you think.


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About Italia!

Our cover star, Ravello, clings to the cliffs above the panoramic Amalfi Coast and is a perfect starting point for our travels this month. Take a stroll through this vibrant town to discover a place where faith, music and creativity flow.