Whole grain semola Cappelli - Fine grinding
The fine durum whole wheat flour Senatore Cappelli originates 100% from Sardinia and is slowly extracted through a stone milling process using the fine selection of flour from the "Su Mori" mill. It then passes through a tumbler sieve that ensures a fine and constant grain size. It also preserves the rich properties of the wheat germ and its nutritional integrity.
Thanks to the genetic superiority of the Cappelli variety, it improves the taste, flavour and digestibility of bread, pasta, pizza and cake dough. Thanks to its lower gluten content, this variety is associated with higher food tolerance.
The Senatore Cappelli grain ear can reach a height of up to 1.80 m and is ideal for organic cultivation. It also has excellent nutritional properties (fibre, minerals, vitamins and antioxidants) such as:
- Vitamin E
- Vitamin B complex
- Pantothenic acid (or vitamin B5)
- Folic acid
- Beta-carotene
- Iron
- Magnesium
- Calcium
- Iodine and selenium.
It is an excellent choice for preparing pasta without eggs, as the high protein content allows the pasta to remain compact.
History
Geneticist Nazareno Strampelli's endless passion for his life's work led him to breed the durum wheat variety Senatore Cappelli. Since then, it has been widely used for its adaptability, higher yields and the exceptional quality of the flour obtained from it. Strampelli, who was not interested in the lure of success, wanted to dedicate the name of this wheat to Raffaele Cappelli, Marquis and Senator of the Kingdom of Italy, in 1915.
