"ravenlynne" > wrote in message
...
> George wrote:
>> rosie wrote:
>>> On Nov 4, 12:39?am, ravenlynne > wrote:
>>>> sf wrote:
>>>>> On Sun, 04 Nov 2007 01:32:02 GMT, Sqwertz >
>>>>> wrote:
>>>>>> I guess the moral of this story is never eat frozen pizzas made
>>>>>> in California.
>>>>> Or anywhere else for that matter.
>>>> I've been eating Naples pizza for nearly a year...I don't think I'll
>>>> ever be able to eat a frozen pizza again.
>>>>
>>>> --
>>>> -Gina in Italy
>>>>
>>>> http://www.myspace.com/ravenlynne1975
>>>> I'm a blogger: http://ravenwolflodge.blogspot.com
>>>
>>> When we first moved to Italy , my youngest child did not like pizza,
>>> after eating the pizza in Naples, he was a convert. There is simply
>>> nothing like it.
>>>
>>> Rosie
>>>
>>>
>> I think thats also true of other locations where there is a large Italian
>> population that has local pizza places that make quality pizza. In my
>> area there is one town in particular that has a bunch of them and they
>> are all in a friendly competition to make quality pizza.
>
> The thing about naples pizza is that you can come close, but you can't
> accurately reproduce it in the states. The flour can't be had.
>
> --
> -Gina in Italy

Is it because the 00 flour in Italy is 'different' than the Italian brands
of flour from Italy that they sell in/to the US?

Or is it another flour that Italy uses (that we don't get) in combination
with the flour that is imported to the U.S.?

One can buy flour here imported from Italy, so am just curious what the
flour is that can't be had.

Thanks,
Dee Dee