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Senatore Cappelli is a hard wheat born thanks to research and experimentation on the field of Nazareno Strampelli Named in honor of the Senator of the Kingdom, Raffaele Cappelli, who had made available to the researcher the land of his farm on the Tavoliere delle Puglie for the first sowing.
The plant has a height of about 1.80 meters and contains higher percentages of lipids, amino acids, vitamins and minerals, as well as features of high digestibility.
It is a hard wheat, rested, that is, equipped with ariste – filaments that can be noticed in the grass – and it is also very hard, so the pasta is always al dente, never overcooks.
Ancient grains are varieties of the past that have remained authentic and original, that is, they have not undergone any modification by man to increase its yield.
Cappelli wheat is considered to be the father of durum wheat, defined in the 1930s as a “chosen breed”. It is a rustic hard wheat that prefers poor, clayey soils. It holds excellent nutritional qualities and a high protein value
stone-ground flour is characterized by the irregularity of its granulometry and the presence of wheat germ. The most appreciated feature of this product is full-body milling. It is ideal for preparing homemade pasta, like our recipe for semi-wholemeal pasta.

Bronze drawing:
For the production of pasta senatore cappelli, to enhance and preserve its properties even in the fateful moment of tasting, the best processing technique is without any shadow of doubt the bronze drawing. The pasta drawing is one of the most important moments of the pasta production process, as it is the moment in which the dough, through the dies, takes the shape that we will find in our dishes. Historically, the dies have always been made of bronze, an alloy of metals that has marked the history of man. With the advent of plastics and industrial processes, more and more pasta factories have opted for Teflon dies, cheaper than bronze dies, but from which a qualitatively inferior paste is obtained. In fact, the bronze drawing exerts a traction on the dough which produces small lesions on the surface of the dough which, after the slow drying process at low temperature, gives the bronze-drawn pasta a rough and porous body.