Hi everyone
Recently, I received a recipe for Panettone that had been written in
Italian, a language that I can read just more or less. At a certain point,
the recipe called for "Farina di Manitoba" (which I translated as "Manitoba
flour"). I looked up this word (both in my Italian and English
dictionaries), and all I could find was that Manitoba is a lake and province
in Canada - no mention to the flour!
Does anyone happen to know what kind of flour it is? Maybe a type of flour
that is richer or poorer in gluten...
Thanks a lot!
Ricardo Roselli Guersia (Sao Paulo, Brazil)
ricguers@nutecnet.com.br