Organic Pasta
Organic pasta made with Senator Cappelli durum weat semolina
Defined " Wheat of selected quality" in the years 30' and 40', this corn owes its name to the Senator Raffaele Cappelli from Abruzzo developer in the early twentieth century of the land reform that led to distinguish between hard and soft grains. It's a hard wheat obtained by clonal selection in Foggia in 1915 by the great Italian geneticist Strampelli Nazareno. Until the seventies was very widespread, then could not resist the spread of more productive varieties and easy to grow. An exceptionally fine grain, we can define as well as good, a cereal excellence, has a height of approx. 1,80 m (well above the common wheat). Characteristics are is long whiskers blacks (the long strands of grass) and contains a high percentage of lipis, amino acids, vitamins and minerals and it's easily digestible; a good grain, not only for the palate but also for its high organoleptic characteristics that give a fragrant and intense pasta, but also good with the enviroment, it adapts very well to organic farming due to its huge secluded radical smothers weeds.
| Occhi di Lupo | 500gr |
| Mafaldine | 500gr |
| Strozzapreti | 500gr |
| Orecchiette | 500gr |
