Organic Senatore Cappelli Rigatoni

Rigatoni pasta made from ancient Senatore Cappelli wheat, bronze drawn and slowly dried

The noble format of Roman cuisine, where every ridge is filled with flavor and memory.

Rigatoni Senatore Cappelli of Agricultural art

Organic Rigatoni Senatore Cappelli Agricultural art They are the most iconic pasta shape in Roman and Central Italian tradition: full-bodied, ridged tubes, 45mm long and 10mm in diameter, capable of holding thick sauces and rich condiments thanks to their grooved surface. Made with Senatore Cappelli durum wheat semolina grown on the company's fields, bronze-drawn and slowly dried at below 32°C, they cook in 9-11 minutes, releasing intense aromas of wheat, freshly baked bread, and field flour. A pasta that becomes the star of the dish, never a secondary ingredient.
 
 
 

The roots of these Rigatoni are deep in tradition

Rigatone is the undisputed king of Roman and Lazio cuisine, born as a versatile pasta shape capable of supporting the richest sauces in Rome's taverns and trattorias: from amatriciana to gricia, from pajata to oxtail sauce, from baked pasta to norcina. The ridges, obtained through bronze drawing, are the result of artisanal expertise that has created a shape designed to enhance the sauce. Combined with Senatore Cappelli wheat, an ancient variety selected in the early 20th century, rigatone has become a symbol of authentic and contemporary Italian gastronomy.
 
 
 

Choosing Rigatoni Senatore Cappelli means taking care of yourself

The nutritional richness of Rigatoni Senatore Cappelli is one of its most distinctive features: 13,5% protein, 3,4% fiber, essential amino acids, minerals (potassium, iron, magnesium, calcium, selenium, sodium, beta-carotene), high-quality lipids, and vitamins B and E make this pasta a complete food. The whole-grain milling preserves the wheat germ, mineralized Sele water enriches the dough, and the slow drying process ensures extraordinary digestibility. A perfect choice for those who want to eat well without sacrificing anything, combining flavor, pleasure, and well-being.
 
 
 

How to Best Use: Organic Senatore Cappelli Rigatoni

• RIGATONI ALLA NORCINA WITH SAUSAGE, MUSHROOMS, AND PARMESAN – An Umbrian-Marche classic that highlights the grooves of the shape. Brown the Organic Sausage from Tuscia crumbled in a pan, fresh cardoncello and a few spoonfuls of cooking water. Stir in Organic Parmigiano Reggiano di Montagna DOP 24 months grated cheese, a pinch of black pepper and a drizzle of Organic EVO OilA tasty, intense and rustic first course.
• BAKED PASTA WITH AUBERGINES, SMOKED MOZZARELLA, AND BASIL – The robust shape of Rigatoni is ideal for baking. Fry the slices of Organic Violet Aubergine, layer them with rigatoni seasoned with tomato sauceAngry Bio, Smoked buffalo mozzarella diced and leaves of Fresh basilBake in the oven until golden brown. A revisited parmigiana that wins you over from the first bite.
• CACIO E PEPE WITH MOUNTAIN PARMESAN AND MALABAR PEPPER – A traditional Roman dish elevated by the quality of its ingredients. Toast plenty of freshly ground white pepper in a pan, add the cooking water, and stir in the Rigatoni. Pecorino Romano DOP Organic grated and a sprinkling of Organic Parmigiano Reggiano di Montagna DOP 30 monthsThe creaminess that is created is magical, the flavor memorable.

The Producer: Arteagricola

Agricultural art is a farm that grows, mills, and processes organic Senatore Cappelli wheat on its own fields, with a fully traceable supply chain from seed to pasta. Extremely slow drying at below 32°C, bronze drawing, and the use of naturally mineralized water from the Sele spring guarantee superior artisanal quality.
 
 
 

Ingredients

Organic Cappelli durum wheat semolina. Contains gluten.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1492 kJ / 352 kcal
• Fat: 1,31 g (of which saturated: 0,27 g; monounsaturated: 0,28 g; polyunsaturated: 0,75 g)
• Carbohydrates: 69,82 g (of which sugars: 4,16 g)
• Fiber: 3,39 g
• Protein: 13,50 g
• Salt: 0,007 g
• Furosine: 23,4 mg/100g (on protein)

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