Flour is one of the most essential ingredients in Italian cuisine, connected as it is with the country’s culinary traditions and history. From the ancient grains cultivated in Roman times to the finely milled flours used today for pasta, bread, and desserts, each type of flour tells a story of regional diversity and craftsmanship. 

While wheat flours dominate, Italy also has a rich tradition of using corn, chestnut, and other alternative flours that mirror the country’s varied landscapes and local agricultural practices. Getting to know each type of Italian flours, their origins, and their uses is important if you want to really appreciate Italian cuisine and, of course, if you want to cook Italian at home.