Senatore Cappelli Durum Wheat Flour Type 1

Italy's most famous ancient variety, stone-ground: pesticide-free and additive-free, produced naturally.

The grain of grains: aromatic, amber-colored, and fragrant like bread from a hundred years ago.

Senatore Cappelli Type 1 Flour by Verdetti Catia

Verdetti Catia's Senatore Cappelli Type 1 Durum Wheat Flour represents the nobility of whole Italian wheat: our country's most beloved ancient variety, grown without pesticides or additives, produced naturally and stone-ground—a slow milling process that doesn't overheat the grain and preserves its germ, aromas, and precious nutrients. Type 1 flour retains a generous amount of bran, resulting in an amber-colored and extraordinarily aromatic flour, rich in fiber, highly digestible, and low in gluten, with that intense aroma of real wheat that is the Cappelli signature. It's especially suitable for bread, crackers, pasta with or without eggs, and shortcrust pastry.
 
 
 

The roots of this Senatore Cappelli flour are deep in tradition

Senator Cappelli has a father and a godfather: the father is Nazareno Strampelli, the brilliant geneticist from Rieti who, in the early 20th century, dedicated his life to selecting Italy's finest wheat; the godfather is Raffaele Cappelli, the senator from Abruzzo who made available to him the experimental fields of his estates in Puglia. Thus, in 1915, the variety destined to become legendary was born: tall, elegant, and fragrant, for decades it was "the wheat of wheats," the undisputed king of Italian sowing, before more productive dwarf varieties relegated it to the margins. Today, Cappelli is back, carried in triumph by those seeking authentic flavor: a century later, the Senator once again sits on the table.
 
 
 

Choosing Senatore Cappelli Flour means taking care of yourself

Cappelli is a durum wheat that combines character and gentleness: its abundant fiber supports satiety and regularity, while plant-based proteins, B vitamins, and minerals such as magnesium, iron, and zinc complete the profile of a grain from another era. Its gluten, present in lower levels and with a more fragile structure than modern wheat, makes bread and pasta particularly digestible—though it is still not suitable for celiacs. Stone-milling and Type 1 wheat preserve the germ and bran: every dough contains the whole grain, with its aroma and history.
 
 
 

How to Best Use: Senatore Cappelli Durum Wheat Flour Type 1

• FRESH PASTA FOR THE HOLIDAYS —Durum wheat calls for the traditional water-based pasta from the South: orecchiette and tagliatelle without eggs, to be crowned Salento-style with Black Chickpeas stewed and a portion of crispy fried pasta, as the legendary “ciceri e tria” demands.
• FLAX SEED CRACKERS — Homemade aperitif: knead the flour with oil, water and Organic Flax Seeds, roll out thinly and bake: fragrant and aromatic crackers, perfect with organic stracchino.
• COOKED MUST SHORTCRUST PASTRY — The sweet of peasant memory: a Cappelli shortcrust pastry kneaded with the Saba or Biodynamic Cooked Must, like the mostaccioli of the past, to be enjoyed with a Intense Organic Coffee: the scent of grape harvest and a lit oven.

The Producer: Catia Verdetti

From the Pistoia Mountains, Verdetti Catia combines the cheesemaking art of the Slow Food Presidium of Pecorino della Montagna Pistoiese with a selection of stone-ground flours from ancient varieties: the taste of the peasant supply chain, from grain to kneading trough.
 
 
 

Ingredients

Senatore Cappelli Type 1 durum wheat flour, stone-ground. Contains GLUTEN.
 
 
 

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

• Energy: 1420 kJ / 335 kcal
• Fat: 1,5 g, of which saturated fatty acids: 0,3 g
• Carbohydrates: 66 g, of which sugars: 3 g
• Fiber: 5 g
• Protein: 13 g
• Salt: 0,01 g

Indicative average values ​​for the Type 1 durum wheat flour category. 
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp