(Manitoba Flour just means cake flour. It’s the Italian overseas way to show the flour of ordinary baking use. We have a lot of differentiable flour arguments going on between us and even in commerce circles throughout Europe that are frowned upon in the Western Hemisphere, because they date back to feudal times for which the Westerners stand apart bemused with the implication that flour has to be a war. There were all sorts of food wars like never been seen before except in fables that Western Europeans and Eastern Hemispherics all together fought in so sadly, that, it is a lost cause to speak to newer nations or younger peoples about — that’s pretty much everyone in the Western Hemisphere. I hate being the person to say this. But people keep asking me to specify “Manitoba” flour. It’s a brand in Italy, also, I understand, but even if it is not, it refers to durable cake flour or whatever is your preferred baking flour; untreated per se. We do a lot of flour treatments at home and that explains why we point out whatever we mean in saying that.
(My other story on Manitoba Flour that I had on Facebook while back is that we had tried decades ago to get into the cake flour business in the west. So far only pasta is the selling point besides olive oil; and we had thought — we means Italian foreign industry — that Manitoba (Canada) was the best place to try to sell our bakery products. It failed to become — Manitoba Flour used to be a brand decades ago from Canada, made out of Italian foreign industry opportunity (I forget how we actually discuss ourselves abroad; it amazes me I would even mention it in a blog); and it seems to have failed after a while and we brought the brand back home for ourselves.)
So no worries!
This is a great bread for the holidays: Panettone! Any holiday actually but more than anything else — Christmas. Panettone is my Christmas ad for Italy every year, it is again this year. I will put it up again I know.