Caputo's 'Manitoba Oro' flour gets its name from the Manitoba province in Canada, where the wheat is grown. Milled in Naples, this flour is graded at '0' - ideal for baking breads and pastries as it has a very high protein content at 14.5%. '00', or doppio zero in Italian, refers to the fineness of the milling process - 00 being the finest, all the way to '2', the coarsest available.