Organic Senatore Cappelli Linguine

Long oval-section pasta made from ancient Senatore Cappelli wheat, bronze-drawn

The breath of the Mediterranean in every strand of pasta, ready to caress the most fragrant seafood sauces.

Linguine Senatore Cappelli of Agricultural art

Organic Senatore Cappelli Linguine Agricultural art They are the most marine-friendly shape of the range: 250mm long strands, just 2mm in diameter, with a slightly flattened cross-section, which embrace sauces with natural elegance. Made with Senatore Cappelli durum wheat semolina grown on the company's fields, bronze-drawn and dried very slowly at below 32°C, they cook in 9-11 minutes. Their oval shape makes them particularly receptive to fish sauces, pestos, and all those Mediterranean sauces where every single element deserves to be savored.
 
 
 

The roots of these Linguine are deep in tradition

Linguine is the emblematic pasta shape of Ligurian and Campanian cuisine, also known as "trenette" in Genoa and "bavette" in other Mediterranean regions. Their flattened shape was invented to offer a larger surface area for sauce than spaghetti, making them the ideal vehicle for Genoese pesto, Neapolitan seafood pasta, spaghetti with clams, and countless other traditional seafood recipes. Senatore Cappelli wheat, rediscovered in recent decades, enhances this Italian classic with its agricultural authenticity.
 
 
 

Choosing Senatore Cappelli Linguine means taking care of yourself.

The nutritional profile of these linguine is first-class: 13,5% vegetable protein, 3,4% fiber, a mineral complex that includes potassium, iron, magnesium, calcium, selenium, sodium, and beta-carotene, as well as essential amino acids, quality lipids, and vitamins B and E. The whole-body milling preserves the wheat germ, a true treasure trove of nutritional properties, while the water from the Sele spring and the extremely slow, low-temperature drying process ensure superior digestibility and that sensation of lightness that distinguishes quality pasta.
 
 
 

How to Best Use: Organic Senatore Cappelli Linguine

• SEAFOOD WITH SEAFOOD RAGOUT AND FRESH PARSLEY – The shape of linguine is synonymous with seafood cuisine. Heat a clove of Nepi Red Garlic crushed in abundance Stone-Ground Novello Extra Virgin Olive Oil, combine the Seafood Ragù with some Organic Datterino Tomato split in half and a glass of dry white wine. Stir the linguine directly into the sauce with a ladle of cooking water, garnish with chopped parsley and a pinch of organic Sicilian chili pepperA dive into the Mediterranean.
• WITH GENOESE PESTO, LIONESS POTATOES AND GREEN BEANS – The Ligurian recipe par excellence, always paired with linguine. Boil cubes of Organic Leonessa Potatoes e Fresh Organic Green BeansSeason cold with the Organic Basil Pesto diluted with a little cooking water, add a grated Falisco Aged Pecorino and serve immediately. A traditional Ligurian dish taken to the max.
• ALLA PUTTANESCA WITH GAETA OLIVES, CAPERS AND ANCHOVIES – A Neapolitan classic with a bold character. Fry quickly. Organic DOP Gaeta olives pitted, Slow Food Salted Salina Capers desalted, Spicy Anchovy Fillets in Oil and a touch of Organic Tomato PureeStir in the Linguine and complete with Organic dried oregano. Rough, Mediterranean, unforgettable flavor.

The Producer: Arteagricola

Agricultural art It's a farm that personally oversees every stage of the organic Senatore Cappelli wheat supply chain, from cultivation to artisanal pasta making. Bronze-drawing, water from the Sele spring with its naturally mineralized water, and extremely slow drying at below 32°C are the cornerstones of a production process that respects the rhythms and identity of this great ancient grain.
 
 
 

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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