Do they export this (frozen) to the US? I'm looking for some decent bread. Or importing flour from Italy -- do you have any recommendations?
You should try "pane do altamura": https://en.wikipedia.org/wiki/Pane_di_Altamura
"Breadmaking has been described in the Altamura area as early as the first century BC, when the Roman poet Horace praised the local bread in his poetry collection Satires. "
Discussion
Yes, it's very easy to make it. But you have to buy the Italian flour, buy farina do grano duro rimacinata. One brand you will certainly find is la molisana. That flour has less gluten and more protein than the modern shit you find around. Then the recipe is simple, mix the bacteria with 660cc of water until is mixed for around 5 minutes, then put the flour little by little until it gets solid then massage a lot with your hands. When it's well massaged put some salt, like a soup spoon. Let it rest the whole night, next morning around 45-55 minutes at 300° at the oven. This bread remains good to eat out of fridge for a week, you will love it and feel very healthy and without hunger. Let me know how it went for you.
That's the flour, another good brand is "Caputo": https://piccolosgastronomia.com/products/la-molisana-re-milled-durum-wheat-semolina-semola-rimacinata-2-2-lb