Capoccia Bio on Green Line
Beppe Convertini and the Linea Verde crew to discover the Long Chain of Capoccia Bio, from the field to well-being.
Here you can see the excerpt from the broadcast.
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?
Our veg desserts
The new Capoccia Bio vegan desserts are available, tasty and sustainable. Here we tell you why we decided to make them: tradition, sustainability, respect for animals, health.
What does “whole grain” mean?
What is meant by "wholemeal" food, and what are the real benefits?
How to distinguish "false" whole foods?
Capoccia Bio on Rai 3
TGR RAI Umbria conducted a report on the growth of organic farming in the Umbria, choosing Capoccia Bio and Gualdo as a model to make it.
The production schedule.
From organic farming to finished product, we process everything in-house.
Only by doing so do we have full control over processes and recipes… and can guarantee the best in terms of quality and safety to those who choose one of our products.
Within our farm there is also a bakery, which also produces sourdough bread daily with only sourdough in the dough…
Capoccia Bio ad Agricollina 2022
We are at Agricollina 2022
In Montecastrilli from April 23 to 25, hosted by the Coldiretti stand.
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?