Antica Roma flour is part of the Rosso Passione line, created for gourmet pizzas. It was studied by their R&D specifically for the production of the Roman pinsa and "pizza alla pala" (thus called because of the "paddles" that Roman bakers use to move it around their kitchens) which require long leavening (from 24 to 72 hours) and high maturation. The peculiarity of this product is the fact that it's a type 1 flour, stone ground with all the germ.
