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.
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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
