Flour of Senatore Cappelli
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Flour of Senatore Cappelli

The Senatore Cappelli durum wheat flour comes from a "hybrid" grain, a cross between different wheats, milled in stone. Senatore Cappelli is the youngest of the ancient Sicilian grains. It was created by the agronomist Nazareno Strampelli who named it in honor of Senator Raffaele Cappelli who had granted him land for his experiments.

  • kg 1
€3.50 (tax incl.) €3.37 (tax excl.)
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Wheat: Senatore Cappelli

Grain type: hard

Grain characteristics: full-bodied and compact grains, very high spike ending with black whiskers, deep roots that allow the absorption of nutrients from the deeper layers of the soil

Cultivation: organic, no need for excessive fertilization and fertilizers as it resists drought and weeds

Production: late, in autumn

Yield: good but valuable for the nutritional properties of this grain

Derivatives: Senatore Cappelli Wheat Flour, obtained by stone grinding of wheat

Characteristics Senatore Cappelli flour: rustic with an aromatic and persistent taste, highly protein but with a low gluten index and therefore more digestible. In particular, it is rich in flavonoids and antioxidants, with anti-inflammatory properties capable of reducing intestinal inflammation and gluten intolerances. It also benefits cholesterol as it is less caloric than other flours

Use Senatore Cappelli flour: preparation of pizza, bread and pasta with good cooking resistance

Product packaged by the Agricultural Society Feudi del Riccio Sas - plant in Monreale (PA) - Italy

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