Organic Spelt and Senatore Cappelli Rigati Tubettoni

Innovative pasta with spelt flour and ancient Senatore Cappelli wheat, bronze drawn

The perfect combination of two noble grains, in a substantial format that retains the most intense flavors.

Tubettoni Rigati with Spelt Agricultural art

Organic Spelt and Senatore Cappelli Rigati Tubettoni Agricultural art They are the result of the combination of two noble Italian grains: Senatore Cappelli durum wheat semolina and organic spelt flour, both produced on the company's fields. The 15mm long, 10mm diameter ridged tubes, bronze-drawn and slowly dried at below 32°C, cook in 7-9 minutes, releasing the lingering aromas of semolina and ancient grains. The texture is perfect in any cooking process: it maintains an extraordinary al dente consistency even beyond the recommended cooking time. This pasta adapts to any combination, from sea to land, with consistently excellent results.
 
 
 

The roots of these Tubettoni are deep in tradition

Farro is the first cereal cultivated by man in the Mediterranean basin, domesticated as early as 10.000 years ago in ancient Mesopotamia. It was the staple food of Roman legionaries, who carried it in their rations during military campaigns, and has always been considered the "magnate of the earth" for its extraordinary magnesium content. The combination of farro with Senatore Cappelli wheat, a variety selected in the early twentieth century, creates a pasta that unites two fundamental chapters in the history of Italian cereals, from classical Latin to the contemporary revival of ancient grains.
 
 
 

Choosing Senatore Cappelli Farro Tubettoni means taking care of yourself.

This pasta boasts an exceptional nutritional profile: 14,6% plant-based protein, 3,6% fiber, low saturated fat (less than 20%), and exceptional mineral content thanks to spelt, which is particularly rich in zinc, copper, manganese, selenium, and magnesium. These minerals are essential for enzymatic activity, cellular stability, cardiac function, and the prevention of stress and fatigue. The presence of both grains ensures a complete supply of essential amino acids, B and E vitamins, and antioxidant phenols. All ARTE products are certified organic and traceable at every stage of the supply chain.
 
 
 

How to Best Use: Senatore Cappelli Spelt Tubettoni

• VAL D'ORCIA CHICKPEA PASTA WITH ROSEMARY AND PARMESAN – The short format is ideal for thick legume soups. Cook the Organic Chickpeas from Val d'Orcia with Fresh Rosemary, a bay leaf and a clove of garlic in its skin. Fry Fresh Tropea red onion in Organic EVO Oil, add the chickpeas and a Organic Tomato PureeCook the Tubettoni in the soup and complete with flakes of Organic Parmigiano Reggiano di Montagna DOP 24 months. Italian comfort food par excellence.
• WITH SEAFOOD AND SAFFRON SAUCE The robust flavor of farro is enhanced by seafood. Prepare a seafood ragù with a few saffron stigmas dissolved in a little white wine, a Biodynamic Datterino Tomato Puree and a slice of organic Sicilian red garlicStir the Tubettoni and complete with parsley and Breton Salt PGIRefined marine elegance.
• RICH NORCINA WITH SAUSAGE AND CACIOCAVALLO – Farro and Cappelli provide a perfect structure for full-bodied sauces. Crumble the Organic sausage from Tuscia, brown briefly with Fresh Champignon Mushrooms into slices and blend with white wine. Add a knob of Organic butter, mix the Tubettoni with a ladle of cooking water and a generous grating of Organic Aged Caciocavallo ReservePure Umbrian wealth.

The Producer: Arteagricola

Agricultural art It's a farm that grows and processes both Senatore Cappelli wheat and organic spelt on its own, integrating them into innovative pastas with high functional value. All ARTE products are certified organic, traceable at every stage of the supply chain, and produced using methods that respect ancient grains: bronze-drawn, water from the Sele spring, and very slow drying at below 32°C.
 
 
 

Ingredients

Organic Cappelli durum wheat semolina, organic spelt flour. Contains gluten.
 
 
 

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

• Energy: 1503 kJ / 354 kcal
• Fat: 1,48 g (of which saturated: 0,27 g; monounsaturated: 0,35 g; polyunsaturated: 0,84 g)
• Carbohydrates: 69,78 g (of which sugars: 3,36 g)
• Fiber: 3,6 g
• Protein: 14,6 g
• Salt: 0,007 g
• Furosine: 28,3 mg/100g (on protein)

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