On Tue, 21 Oct 2003 23:15:12 GMT, "graham" > wrote:

>> However the best flour one can get in Italy for making pizza is the
>> Manitoba flour (aka American flour)!
>>
>
>Hate to point this out but Manitoba is in Canada.

Yes, but the point is that the Manitoba flour marketed in Italy is
labelled "American Flour".

And isn't wrong because for the Europeans America is the entire
continent... :-)

cheers, webpecker