Barilla's Farina Integrale di grano Tenero--Please help..
I just got back to the US from a trip to northern Italy. I made bread, but didn't have a clue about what kind of whole-grain flour to buy, so I grabbed a variety of different brands and ended up loving Barilla's Farina Integrale di grano Tenero.
The bran in it is in really big flakes, so the flour has a lot of texture, which I like.
Bad news: This specific flour isn't available in the US.
Can someone help me out and explain what the heck this flour is...and how I might buy a comparable version in the New York City area?
Thanks in advance!