Insights • Capoccia Bio

A company in a community

Among the things we love there is also that of being a company alive and present in the territory. This is how flour, pasta and well-being for the whole year are obtained from an old family field.

How to store flour

Flour is as necessary and valuable as it is delicate. Let's find out together how to store flour in the home pantry.

Soil protection and sustainable development

December 5 is World Soil Day. We explain which sustainable development choices we make with our organic agriculture, to protect the soil. And you, what choices can you make?

What does “whole grain” mean?

What is meant by "wholemeal" food, and what are the real benefits? How to distinguish "false" whole foods?

Our mixture of ancient grains

Until recently, the ancient soft wheat chosen for our crops was Gentil Rosso, from which we obtain an excellent soft wheat flour, very fragrant and low in gluten.

We have decided to make it better, with the sowing of the so-called “evolutionary mixture” of the BioAdapt project

What is it all about?

Classic and Rustic organic pasta

Here is the new Classica and Rustica organic pasta: bronze-drawn, slow-drying, from stone-ground semolina

Turanicum wheat, or Khorasan wheat

Turanic wheat, or Khorasan, and the pasta and flour that derive from it, are highly digestible, allies of the heart and intestines, improve the risk profile of diabetic subjects and act in an anti-aging function. Discover the history and characteristics of this truly special ancient grain, and the products that Capoccia Bio makes from it

A short history of the polenta

Spelled polenta was the most widespread and always present in these two thousand years of Italian history, from the ancient Romans to today. Here's the story.