Question about semolina in baking

There are 2 recipes from Gina DePalma that I would like to try. One calls for semolina flour for a cake, and the other calls for semolina for cookies. I was at the store tonight, and I saw that the Melissa brand had fine and coarse semolina. I believe that the packaging on Bob's Red Mill actually specifies semolina flour. Can someone please explain to me the difference between fine semolina and semolina flour? Could they be used interchangeably, or should I buy them both for their respective recipes? Thanks.

I stopped by Pasticceria Natalina tonight, and finally asked Natalie about baking w/Semolina. She told me that finely ground semolina and semolina flour are basically the same thing. For baking the cake, she advised that the finest ground semolina would probably be best. I asked her about Bob's Red Mill vs. a Middle Eastern product. Natalie said that a Middle Eastern grocer's product would be better than any specialty store b/c it is more similar to what Sicilians and Middle Easterns would use in their baking. The degree of how finely ground it is varies between manufacturers/distributors. If I wanted/liked the grainy texture, then I could use a coarser ground semolina in the cookies.

Thanks for the tip about finding finely ground semolina in Middle Eastern markets. I can only find the Bob's semolina flour which has a coarse and sandy texture.

Semolina flour ground to the consistency of AP flour is also known as fancy durum, but I've never seen it anywhere on shelf. I've been looking for it to try making Pugliese.