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Caputo flour & San Marzano tomatoes in Sydney - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Caputo flour & San Marzano tomatoes in Sydney

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  • Caputo flour & San Marzano tomatoes in Sydney

    Hi there,

    wanted to ask if anyone knows where I can get these products. Noticed someone mentioned IGA in Haberfield but I haven't had any luck there.

    I have tried Gem of the West bakers flour and was super impressed, if you haven't tried it, give it a go.

    Mutti is the base I'm using at the moment but wanted to see what all the fuss was about.


  • #2
    Re: Caputo flour & San Marzano tomatoes in Sydney

    quick search on google found this, this are in waterloo, sydney, contact them direct they may well sell to the public

    Flours and Breads | Lario International | Fine quality artisan foods
    The build has started. 40" pompeii. With mosaic tile exterior.



    • #3
      Re: Caputo flour & San Marzano tomatoes in Sydney

      As far as i know, the ONLY distributor of Caputo flour in all of Australia is Lario. At least he sells the smaller 1kg bags now. Regards the San Marzano's IGA at Haberfield had them when I last was there but also noticed Norton St. Grocer has started stocking them.


      • #4
        Re: Caputo flour & San Marzano tomatoes in Sydney

        Great, I'll check Norton street Grocer. Have you tried the San Marsano? Why is your opinion?


        • #5
          Re: Caputo flour & San Marzano tomatoes in Sydney

          I got trays of 12 cans San Marzano at IGA Haberfield some 4 months ago - about $1.39 a can. Once you've used these you won't use anything else. - great in soups spaghetti sauces etc. For pizzas I drain off the liquid (use in other sauces later) then gently mash them down by hand with a small masher - don't blend as the chopped up seeds become bitter. Add crushed garlic herbs whatever you want - spoon on your dough as normal. Fabulous flavour!


          • #6
            Re: Caputo flour & San Marzano tomatoes in Sydney

            I'll check it out again, I can't wait to try it. I've been using Mutti which I think works really well. I actually tried an "uncooked sauce" for the first time on the weekend with good results. I usually cook my garlic and herbs then add the sauce and let it simmer. What's your method with the San Marzano?


            • #7
              Re: Caputo flour & San Marzano tomatoes in Sydney

              I explained method in previous post. No cooking - fresh gently mashed San Marzanos, fresh crushed garlic, then whatever herbs and spices u like - mixed herbs, fresh thyme, pepper, chilli flakes?? Whatever. All cooks in the oven. Drain some of tomato can liquid off so it's not too runny when you spoon on top of your fresh dough base.

              Haven't heard about M,utti flour - is it an Italian brand?


              • #8
                Re: Caputo flour & San Marzano tomatoes in Sydney

                Sorry Peter, Mutti is an imported Sauce from Italy.