[james]

Hey Southpaw,

I will ask. The Rosso (Red bag) is a little stronger than the standard Pizzeria flour. Some pizzerias blend the Red and the Pizzeria, though a majority use the Pizzeria flour straight, and it's the best seller.

Last time I checked, I don't think the Rosso is available in the U.S. yet, but there are plans to change that, and I will check. When I met with Antimo and the family last spring, they outlined some planned changes.

More to come.
James