Fusilli Cappelli, ancient grain organic pasta

Description

Organic Fusilli – Cappelli durum wheat pasta.

Made exclusively from the quintessential Italian wheat, the most modern of the ancient grains and the most widely used in the 1920s and 1960s before the introduction of industrial processing. This is a type of pasta made from 100% Cappelli wheat, which with its tall stalk and deep roots does not tolerate fertilization well, and is probably the most suitable for organic cultivation.

Less protein and sugar, more minerals and vitamins are characteristics packed into grain whose aromatic and persistent taste is fully reflected in the taste of the Cappelli pasta.

Slow-rotation stone-ground semolina

Our organic semolina and flours are ground by natural stone, thanks to the buhrstone millstones imported from nearby France, in our slow-turning mill.

As the grains are not heated during milling, our process allows us to maintain all the nutritional characteristics of the resulting flours.

Bronze-die extruded and low temperature -dried pasta

Bronze die-drawing makes pasta particularly textured and porous, characteristics that allow sauces and condiments to be well retained, greatly improving the taste of the pasta dishes made.

We use the ancient process of low-temperature drying, which entails significant advantages: all the flavors, nutritional and “sensory” characteristics of the source grain are preserved, as well as the starches that make the pasta more digestible as well as more elastic and pleasant to the bite.

This way we spend more time on the production, but as with all good things produced with love … we take the time to make them in the best way possible.

Sourced from our in-house certified organic supply chain

Our entire organic supply chain is based in the green hills of the Umbrian Apennines, but above all it is an exclusively in-house supply chain.

It means we have full quality control of every stage of production, from sowing to harvesting, from milling to packaging.

This is a further guarantee of the traditional values already inherent to organic farming: no chemical treatments, no improvers or preservatives, respect for the earth, and the safety and wholesomeness of the food produced.