“Senatore Cappelli” Durum Wheat Wholemeal Semolina

“Senatore Cappelli” Durum Wheat Wholemeal Semolina

 2,70 11,50 VAT included

The re-milled semolina, unlike durum wheat flour, appears more glass-like and yellowish making it optimal for home-made pasta.
Stone milling allows the preservation of the bran and all the organoleptic characteristics of the Senatore Cappelli crop variety, thus obtaining a wholemeal semolina perfect for fresh and dry pasta.

 

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Ancient cereals, millstones and craftsmanship, such is the essence of “Il Molino Cofelice” of Matrice, in Molise, a few miles away from Campobasso. Love for our land, care for our products and passion for a healthy food are the values we practice and we’d like to share with you.

“Senatore Cappelli” is an ancient crop, named after Senator Raffaele Cappelli who in the early ‘900s promoted the agrarian reform for the introduction of more adaptable and productive varieties in agriculture and for the distinction between soft and durum wheat. Its cultivation was very common in Italy between the ’20s and ’50s due to its adaptability and quality, but it was later replaced by more productive durum wheat.

The re-milled semolina, unlike durum wheat flour, appears more glass-like and yellowish making it optimal for home-made pasta. Stone milling allows the preservation of the bran and all the organoleptic characteristics of the Senatore Cappelli crop variety, thus obtaining a wholemeal semolina perfect for fresh and dry pasta.

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