The Quaglia's is maybe the best flour in Italy. Caputo is not bad, but Quaglia is the best,works better. When I tried Quaglia I forget all the rest, now in my pizzeria there is only Quaglia! However, Is the most advanced mill in Italy, and has a good variety of flours. They control a site just for pizzaioli, www.universitadellapizza.com, where they talk with the professional pizzaioli and give infos with recipes, faq, and so many other things....They are working so hard in this way, I suppose.Where you can find a mill with this features? dj