In some Southern Italian regions like Apulia, Sicily and Sardinia, durum wheat is used for bread making instead of soft wheat. This is the so called re-milled durum wheat semolina, a type of semolina passed through a smooth roller mill to further reduce the semolina particle size. The almost-flour obtained as such allows a perfect bread leavening. The ALTAMURA BREAD (from Apulia), the CARASAU BREAD (from Sardinia) and the ARTESAN SICILIAN BREAD are the most known traditional Italian products having re-milled semolina as main ingredient. 
Durum wheat, which is compulsory in Italy for pasta making, is increasingly entering the world of baking products: pizza, croissant, and bread substitutes. Selezione Casillo, a company belonging to the Casillo Group, is moving in this direction by offering a line of re-milled semolina (SEMOLE D’AUTORE) suitable for bakery products and confectionery, for industrial, artisan and home-made productions. Their use in the preparation of biscuits, pizza, breadsticks, taralli, croissants, and bread, has been presented at the International Salone del Gusto organized by Slow Food on 25/29 October 2012, achieving resounding success.
