Whole grain semola Cappelli - Medium grinding
The medium whole grain semolina from durum wheat grown in the "Su Mori" fields passes through the slow stone milling process and the wider sieves of the Su Mori mill. Thanks to the controlled thickness between the grinding stones, the result is a medium semolina with an excellent integral content, dressed in an ochre colour and with a rustic and tasty aroma.
Its ideal use therefore ranges from the preparation of raw wholegrain bread doughs, rich in flavour, to the preparation of fregula sarda pasta variety. It is also ideal for creating crunchy breadcrumbs on fried fish and vegetables, adding texture to broths and simple soups.
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.
