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?
Sustainability: we won the Oscar!
Coldiretti Giovani Impresa has awarded the first Oscar Green 2021 award for the category "Sustainability and ecological transition" to Capoccia Bio!
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.
The “bread of yesteryear”
Our " bread of yesteryear" is certainly different from the overwhelming majority of the bread that - by now - we are used to eating. Why is it better? Well, let's look it over very briefly. Why is it better? Let's see it briefly.
A new concept is born
Capoccia Bio was born on Saturday 31st October. Not just an inauguration of a few hours, but three days of "open doors" so as to avoid gatherings and allow everyone to visit the company safely and in compliance with the anti-covid regulations.