Lievito di birra in the US
I found an Italian recipe that calls for Lievito Di Birra. I read that is made of Saccharomyces cerevisiae, mainly used for beer production and gives a light bitter flavor when used in baking, the italians use it either fresh or dry. Here in the US, is almost impossible to find it at a reasonable price, but reading in other blogs I found that Fleischmann's dry active yeast is completely made of the same strain used in Lievito di birra.
Has anybody used it a substitute? Or what other type of yeast I can use to replace it?
Thank you all in advance,