Conversions
grams = cups × density_g_per_cup // Reference densities (US 240 ml cup): // All-purpose flour (tipo 00): 125 g/cup // Granulated sugar: 200 g/cup // Brown sugar (packed): 220 g/cup // Powdered sugar: 120 g/cup // Butter: 227 g/cup // Olive oil / vegetable oil: 216 g/cup // Whole milk: 244 g/cup // Water: 240 g/cup // Rolled oats: 90 g/cup // Cocoa powder: 85 g/cup
Italian cuisine and baking follow the metric system, so recipes give ingredient quantities in grams (g) and millilitres (ml). Measuring cups are an Anglo-American convention. When an Italian baker adapts a US or UK recipe, cups must be converted to grams for accuracy.
1 cup of all-purpose flour (tipo 00 or plain flour) weighs approximately 120–130 g depending on how densely it is packed. For Italian baking, always weigh flour rather than using volume — it gives consistent results.
1 cup of granulated white sugar = approximately 200 g. 1 cup of powdered (icing) sugar = approximately 120 g.
A standard US cup is 240 ml. However, an Australian cup is 250 ml and a metric cup (used in some countries) is also 250 ml. This converter uses the US 240 ml standard unless otherwise noted.
A kitchen scale is strongly recommended for Italian baking, especially for pastry and bread. However, if you only have cup measures, this converter gives you a reliable gram equivalent so you can note the weight for future reference.