Lots of pizzarias outside of Napoli are using this flour. I was intriqued, so I emailed them a line and they got back to be right away with the name and phone number of the local distributor. I should be getting some in the next couple of weeks. If you're interested you could email them, etc.
Has anybody experience with this flour? It's the kind you can flip and shape in the air!!! I love Pizza.http://www.molinocaputo.it/