The flours commonly used in Italy are classified by the variety of wheat (hard or soft) and how finely the flour is ground (particle size). Flour milled from soft wheat, called grano tenero, tends to be lower in protein (better for delicate items like cakes) and flour milled from hard wheat, called grano duro, tends to be higher in protein (better for strong bread doughs). As ever, there are some exceptions to that rule, but it is broadly true. A grind size of 00 is quite fine, 0 is moderate and 1 and 2 are more coarse.  Hope this helps you find something that works in the US for your recipe!

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