The "W" of a flour is a classification that indicates the strength of the gluten present in the flour. Gluten is a protein found in wheat and other cereals, and it is responsible for the flour's ability to form elastic networks during the kneading process.
The world of cereals is vast and fascinating, and among the most important varieties is durum wheat or semolina. This grain is a cornerstone in food production, offering a rich history and a unique flavor that make it appreciated worldwide.
It is very likely that you have several cookbooks available, also in multiple languages, on how to prepare your dishes, whether it is bread, pasta, or even pizza.
It's the dream of (almost) everyone to be able to make a real Neapolitan pizza at home. But the path to perfection is difficult and complicated... failures follow one after another, and the only lifeline for us is imagination: "maybe with a better oven, better sourdough, better flour...".
It is easy to prepare a pasta dish at home and the taste will be unique: because it is something you made yourself, which you can share with your friends and family.
