Question for bakers in Italy
I know there are some members who live in Italy, so this question is addressed to you. I'll be leaving next week for a month in Italy, and I now always bake bread while I am there, but I also make my own granola, as I do at home. One integral part of my normal granola is wheat germ. Past attempts to find wheat germ in Italy were unsuccessful. Even the health food stores didn't know what I was talking about. If I have room I'll bring some along, but I'm also bringing along a substantial amount of ground flaxseed. Does anyone know if there is wheat germ in Italy, and, if so, what it is called there?