Produced using the historic variety of Cappelli (durum wheat). This ancient cereal is characterized by ears up to 1.80 m high, which end with unmistakable black “whiskers”.
Particularly resistant to dry climates, it is considered the king of Italian durum wheat.
The double pearling and full-body stone grinding guarantee the production of a wholemeal flour as well as the transfer into it of all the nutritional elements of the cereal in nature.
Cappelli is a wheat rich in proteins, of a higher quality than the most common modern durum wheat varieties.
The pasta is characterized by the marked organoleptic qualities of great rusticity, the strong flavor and the intense aroma that is released during cooking.
The transformation of the cereal takes place in compliance with a rigorous and careful production process, in compliance with the strict directives of the regulations that regulate organic production along the entire supply chain, for a safe product traced from the field to the final consumer.
Preparation: boil approximately 1 liter of salted water for every 100 g of pasta. When the water boils, pour in the pasta, stirring occasionally, and leave it to cook respecting the time indicated on the package. Drain and season the pasta as you like.