100% Italian – 100% organic, watermill ground
Excellent for bread doughs
Perfect for homemade pasta
When added to pasta dough, stops overcooking
Senatore Cappelli Durum Wheat
The only cereal we use not of Piedmontese origin but brought directly from the Sila Park in Calabria, grown by one of our trusted farmers. Durum wheat is a totally different cereal to soft wheat and is cultivated mainly in Southern Italy precisely because of the area’s climate and geography.
Senatore Cappelli is a grain of a bygone age, growing up to 1.80m in height and has a very low yield.
Its characteristics are quite unique and not only is it easy to digest, it is also perfect for home baking.
For pasta: mix 30% Senatore Cappelli with 70% Italian Type 1 soft wheat flour and see wonderful results. The dough will be pliable and does not overcook thanks to the addition of the durum wheat.
For bread: use 40% Senatore Cappelli with 60% super soft wheat flour. The humidity of the dough should be 65% (i.e. 65% of the flour). Leave to rise for at least 15 hours. The amount of yeast required is very low: 3–5g per kilogram of flour. The bread obtained will be special, fragrant and fluffy.
When you have teeth, you have no bread; when you have bread, you have no teeth.
Made in Piedmont