this post was submitted on 17 Apr 2025
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Canada

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I don't want to say that Trump made you a favor, but I realized that I had completely forgot about Canada. Are you aware of this? (lemmy.world)
submitted 5 days ago by [email protected] to c/[email protected]
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I mean, sure, it's not as population dense as the USA, or Mexico, but Canada is huge, your people are nice, you have some of the best entertainment companies on the planet (namely Cirque du Soleil and Pornhub), your natural resources and attractions are unbelievable and your actors are the best (especially the BSG/Chronicles of Riddick cast).

And yet, as an Italian with an international perspective (lived abroad for the last 16 years and visited the USA and South America repeatedly), I have been not "Canada-aware" for most of my life.

I get it that you are not boasting like your neighbors (and that alone makes you better than them imho), but how come that I was left to realize only today that the Manitoba flour I used to make pizza all my life takes its name from one of your provinces, while I know about all the shitty pizzas the US made up in a century.

Same thing goes for Latin American countries, even the ones I never visited, like Mexico or Argentina.

I shall visit soon and I hope you can take the chance to teach me more in the meanwhile.

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[–] [email protected] 12 points 4 days ago (2 children)

To be honest I never knew we shipped our flour that far. (I live in Manitoba)

I think for the most part we realize that we are not perfect by any stretch, and instead of bragging about what we do or don't have, many of us would prefer to just try our best to make our corner of the planet as nice as we can. We are, after all, made up of people from all over the world and I think that's one of our greatest strengths.

[–] [email protected] 7 points 4 days ago

Ney, Manitoba, prairie flour is shipped all over the world. It was one of the first commodities from Canada shipped to the Soviet Union during the height of the cold war. I remember the hype that was caused when we started shipping it. You young-uns would be a lot better off if you read a bit more of your history than just about oil and gas fields. You have much more to offer the world than these.

[–] [email protected] 5 points 4 days ago (3 children)

I think it is not always produced in Manitoba, but it is the name of the kind of wheat flour that is best for pizza.

[–] [email protected] 3 points 4 days ago (1 children)

Durham wheat (also grown in large amounts in Manitoba) is considered one of the best for making pasta flour.

[–] [email protected] 2 points 4 days ago

It's kind of funny how many non-Italian things go into making that distinctly Italian food, pizza. I don't think of this as a criticism, but a credit to them, that they will unashamedly take those things they can't find or weren't originally found in their region and make them their own.

Just remember, it takes exploring half the world to make a Hawaiian pizza.

[–] [email protected] 3 points 4 days ago (1 children)

Ya, I would assume that although the name originated from here, it's grown throughout the prairies and probably the states as well.

Still interesting to know that our name is attached to it though. I've always thought that "manitoba flour" was just regular flour that was local.

[–] [email protected] 7 points 4 days ago (1 children)

It is a Canadian hybrid wheat developed specifically to grow in the prairies, Completely developed in Canada by Canadian agriculturalists. I learned that way back in elementary school. That was way back when the Canadian teachers actually knew something about Canada.

[–] [email protected] 1 points 4 days ago (1 children)

I probably learned that as well but just don't remember it. I do know we've developed a lot of different hybrids from the Morden research station over the years. (I used to live across the street from there, years back.)

[–] [email protected] 2 points 4 days ago (1 children)

I've never heard of Manitoba flour.

Why is it good for pizza?

[–] [email protected] 5 points 4 days ago

It is a strong white flour, it builds quite a strong glutinic net (I am translating from Italian here) and therefore keeps a good elasticity after rising, while being stretched and pulled.