Petra flour, the stone milled flour made by Molino Quaglia, near Padova, will be in our warehouse in the Spring 2011. We know very little about flour: the closest l get to it is making bread at home, which is often a failure. Don’t worry; by spring, we will be prepared!!! We are reading everything about flour; we keep consulting the Quaglia family; we ask our friends who know and cook with flour. We also give a bag of flour to try to the friends we think are “Petra-worthy”. Odette Fada, who came to the office for lunch, the other day, considered one of the best chefs in NYC, is certainly very Petra worthy!!! In the video below (click the arrow below) Stefano explains to Odette the difference between Petra number 3 and number 9. I’m not sure I understand, either! It’s going to be a long learning process. Anyhow, Odette promised she will try the flour and will get back to us! Grazie Odette. If you think of yourself Petra-worthy, too, let’s talk!!!