Tipo 00
Must-SeeFinest grindWhere/Type
The silkiest flourKey fact
Ultra-refined, low protein (8-11%). Used for fresh pasta, pastry, and Neapolitan pizza. Not a "strength" indicator — it's a fineness grade.
Tipo 0
Must-SeeFine grindWhere/Type
The all-purpose flourKey fact
Slightly less refined than 00. Italian all-purpose equivalent. Used for bread, pizza, and general baking.
Tipo 1 / Tipo 2
Must-SeeMedium/coarseWhere/Type
Wholemeal-ishKey fact
More bran and germ retained. Nuttier flavour, more nutrition. Used for rustic breads and some pasta.
Semola Rimacinata
Must-SeeDurum wheatWhere/Type
For dried pasta & Southern breadKey fact
Re-milled durum wheat semolina — yellow colour, high protein, essential for orecchiette, cavatelli, and Pugliese bread.
Farina Integrale
Must-SeeWholegrainWhere/Type
Full wholemealKey fact
100% of the grain. Used for health-focused baking. Less common in traditional Italian cooking but growing in popularity.
💡 Pro tip: For Neapolitan pizza at home, use Caputo Pizzeria flour (Tipo 00, high protein/gluten). For pasta, use Tipo 00 soft wheat or semola rimacinata for southern shapes.
Where to start
Visit a mulino (mill) in Tuscany or Emilia-Romagna for stone-ground flour — the difference in flavour vs supermarket flour is dramatic.