Organic Cappelli Re-milled Durum Wheat Semolina

The excellent flour for fresh pasta and bread: the ancient Senatore Cappelli wheat, finely reground

One hundred years of Italian agricultural history in a bag: the raw materials of artisan bakers and pasta makers.

Cappelli Durum Wheat Semolina from Molino Agostini

La Organic Cappelli Re-milled Durum Wheat Semolina of the Agostini Mill is one of the most noble and precious of the Italian cereal tradition: obtained from milling and subsequent regrinding of durum wheat Senator Cappelli, one of the most loved and renowned ancient varieties of our country. regrinding — the second passage in the mill which makes the grain size finer — qualifies it as flour ideal for home production of fresh pasta, semolina bread and all Southern Italian preparations that require a fine, fragrant durum wheat flour. A deep amber yellow color, the characteristic aroma of ripe wheat, and the ability to absorb water and form high-quality gluten meshes: a flour premium who speaks the language of the great Italian tradition.

Senator Cappelli's roots lie in twentieth-century agronomy

Il Senator Cappelli is a variety of durum wheat (Triticum turgidum subsp. durum) with an Italian agronomic history of the highest value: it was selected in the 1910-1920 years from the great geneticist from the Marche region Nazarene Strampelli — a pioneer of Italian agricultural genetics — in the experimental fields of Foggia. The variety took its name from the Senator Raffaele Cappelli, Marquis of San Marco in Lamis, financier of Strampelli's research. For over 50 years, Senator Cappelli represented the heart of Italian pasta making, giving pasta and bread unique organoleptic and technical qualities. Since the 60s, with the Rivoluzione Verde and the arrival of more productive dwarf varieties (Creso, Capeiti), the Cappelli was progressively replaced and almost disappeared from the Italian fields. Its rebirth in the last twenty years is the fruit of organic culture and the valorization of ancient grains: today it is again appreciated for its better digestibility, for its distinctive organoleptic profile and its agro-historical value. A tetraploid variety with tall trunk (130-180 cm), very different from modern dwarf wheats: a wheat that proudly resists standardization.

Choosing Cappelli Semola means choosing quality and digestibility

Cappelli Re-milled Durum Wheat Semolina offers nutritional and technical benefits compared to modern industrial flours. It provides 12 g of protein per 100 g — excellent quantity for a semolina — with a structurally different gluten mesh from that of modern hyperselected grains, generally perceived as more digestible by many consumers (even though it is a grain that contains gluten and is therefore not suitable for celiacs). It also provides B vitamins (B1, B2, B3 and B6), Vitamin E, Magnesium, Iron, Zinc, Potassium, antioxidant polyphenols e carotenoids (responsible for the characteristic yellow colour of durum wheat pasta).moderate glycemic index andhigh protein content They guarantee better satiety than modern refined flours. Cultivation Biological Eliminates pesticides and chemical residues. An ideal choice for amateur bakers, for those who prepare fresh pasta at home, for those looking for the authentic quality ancient grains.

How to Best Use: Cappelli Re-milled Semolina

• FRESH HOMEMADE PASTA: ORECCHIETTE, TROCCOLI, AND STRASCINATI
  The most used traditional and noble of Cappelli Re-milled Semolina is the fresh homemade pasta from Southern ItalyApulian orecchiette, troccoli, cavatelli, strascinati, Sardinian malloreddus, Lucanian lagane. To make the classic dough, mix 1 kg of semolina with about 500 ml of warm water (2:1 ratio) and a handful of salt: work vigorously for 10 minutes until you obtain a smooth and elastic dough, let it rest for 30 minutes, then shape the orecchiette or cavatelli. Season with Organic Tomato Pulp or for the classic Apulian version of the orecchiette with the turnip greens and a grating of salted goat ricotta
• ALTAMURA SEMOLINA BREAD: THE CULT OF PUGLIA'S BREAD
  Cappelli Re-milled Semolina is the raw material of the legendary Altamura DOP bread, the pride of Apulian bread-making and the first PGI-recognized bread in Europe. To replicate its flavor at home, knead 1 kg of semolina with 650 ml of warm water, 10 g salt, 20 g of EVO oil e Organic Mother YeastLeave to rise for 8-12 hours, form the classic Apulian "scarpetta" (bread loaf), bake at 230°C for 50 minutes. crispy amber-colored crust , scented golden yellow crumb are the result of the unique organoleptic quality of Cappelli. Also splendid for Apulian focaccia, taralli, friselle e shovel pizza.
• SEMOLINA GNOCCHI, SWEET POLENTA, AND SAVOURY PASTRIES
  Cappelli Re-milled Semolina is the basis of many Italian regional preparations. For the famous Gnocchi Alla Romana, cook 250 g of semolina in 1 litre of hot milk with butter, grated cheese and eggs: roll out, cut into discs and bake au gratin with cheese. For the sweet semolina polenta Traditionally Southern, cook it in milk with honey and cinnamon for a winter breakfast. In a savory version, use it to prepare simple focaccias, savory biscuits e Ligurian panissa (flour fritters). Also wonderful as noble breading for cutlets or fried foods — a premium alternative to industrial breadcrumbs, particularly popular on fish.

The Producer: Molino Agostini

Molino Agostini is the Italian artisanal milling company that has made its mark valorization of ancient grains and quality grinding Its own signature identity. Rigorous selection of raw materials, meticulous processing to fully preserve the nutritional and organoleptic qualities of the grains, and certified organic farming: a small company serving those seeking excellent flours for home baking and pasta production.

Ingredients

Re-milled durum wheat semolina Senator Cappelli 100% organic.

It contains gluten (cereals). May contain traces of soybean, sesamo, mustard e lupineOrganically grown. Vegan.

Food container

Store in a cool, dry place away from direct light, in the original packaging or in an airtight container. Best before the date printed on the packaging. For longer shelf life (especially during the summer months), we recommend storing the flour in a cool, dry place. refrigerator or freezer in an airtight bag—a practice that prevents moths and grain moths from forming. Sift before use to obtain a more homogeneous mixture.

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

• Energy: 1.460 kJ / 345 kcal
• Fat: 1,7 g (of which saturated fatty acids: 0,4 g)
• Carbohydrates: 65 g (of which sugars: 2,5 g)
• Dietary fiber: not declared
• Protein: 12 g
• Salt: 0,002 g

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