Which is the right flour for your dish!

I love to bake! I'm good at breads especially, OK with cakes but not so hot at pastry and that is when I get mamma in to help! There are so many flours out there but which one should you use for which job and is there a difference in flours? Well yes - cheap flours tend to have fillers in and a report in Italy on pesticide residues found some brands were clear and others, mainly ones using North American imported flours, were the worst offenders and the ones using Italian flours were the best and cleanest.

Italian wheat flours are very high quality and they are classified.
'00' is milled twice, is white and the best quality of all Italian flours, very fine, great for baking, refined.
Tipo 1 - white flour, more refined than Tipo 2, not as much as 00
Tipo 2 - white flour, the least refined.
Integrale - Wholemeal, the most rustic of all flours.

So here is our list of which flours for which dish:
Ancient Flours
A project in Le Marche, these ancient grains unsurprisingly make breads with flavours of years gone by.
Grissini and Bread - Verna (Medieval) Le Marche
Cannoli, Pastry, Tarts & Cakes - Maiorca (Medieval) Sicily
Pasta and Breads - Durum (Hard Wheat) Sicily (Ancient Greece)
Breads, Cakes, Pasta - Wholemeal, Le Marche. Mix with other flours
Polenta and Pasta - Buckwheat Gluten Free (Tarragna Polenta / Pizzocheri Pasta)
Breads and Cakes - Spelt Farro (Origins 5,000 BC!!) Monte Sibillini Traditional Modern Flours
Made in Naples and using only Italian grains. Caputo are one of the most respected and professional brands in Italy, from the home of Pasta and Pizze, where else would it come from?!
Bread, Foccaccia and Pizze - 'Cuoco' Red
Gnocchi and Pasta - 'Brown'
All Purpose '00' - 'Classica' for cakes and tarts, pastry and breads.

Speciality Professional Flour by Caputo of Naples
Sourdough starter - 3 tablespoons per loaf
Flax flour with seeds and grains - use 1/3rd to 2/3rds bread flour

Other Flours Gluten Free:
Black Chickpea Flour- from Corleone in Sicily. Gluten Free.
Tuscan Chickpea flour - from Arezzo in Tuscany. Gluten Free
Tuscan Gluten Free Cake/Biscuit mixes - made with nut flours. Gluten Free