SENATORE CAPPELLI PASTA
TENUTA MARIA TERESA
THE WHEAT IS GROWN IN LUCCA AND IS STONE GROUND BY US. THE PASTA IS MADE IN OUR PLANT, BRONZE DRAWN AND DRIED SLOWLY. THE PASTA IS PACKAGED BY US.
The pasta is produced with Senatore Cappelli wheat in virgin land not cultivated by years. Senatore Cappelli is an ancient grain (1920) of superior quality, unmodified, low productivity (15 quintals per hectare versus 60 quintals per hectare of current grains) with characteristics unique and high quality nutritional products. In the production of wheat, no chemicals are used throughout the entire supply chain production, from soil preparation, during growth, to cleaning and in stowage in silos.
The flour used has low gluten content and is stone ground, therefore the grain size is not constant. It is bronze drawn and dried very slowly. By drawing stone-ground flour, with variable grain size, with low content of gluten (therefore less elastic), the consistency and compactness are variable, therefore the cooking must be done delicately, bringing the water to the boil and then reducing the same at minimum before throwing the pasta. Simple sauces are recommended involve stirring vigorously. With slightly more complex sauces we recommend cook it like a risotto together with the sauce.
THE RESULT IS A UNIQUE PRODUCT FROM NUTRITIONAL POINT OF VIEW, GENUINITY, TASTE AND DIGESTIBILITY. The combination of stone grinding, slow drying and low content of gluten leads to cooking times ranging from 4 to 6 minutes depending on the format. Very lower than industrial pastes.
The pasta is produced with Senatore Cappelli wheat in virgin land not cultivated by years. Senatore Cappelli is an ancient grain (1920) of superior quality, unmodified, low productivity (15 quintals per hectare versus 60 quintals per hectare of current grains) with characteristics unique and high quality nutritional products. In the production of wheat, no chemicals are used throughout the entire supply chain production, from soil preparation, during growth, to cleaning and in stowage in silos.
The flour used has low gluten content and is stone ground, therefore the grain size is not constant. It is bronze drawn and dried very slowly. By drawing stone-ground flour, with variable grain size, with low content of gluten (therefore less elastic), the consistency and compactness are variable, therefore the cooking must be done delicately, bringing the water to the boil and then reducing the same at minimum before throwing the pasta. Simple sauces are recommended involve stirring vigorously. With slightly more complex sauces we recommend cook it like a risotto together with the sauce.
THE RESULT IS A UNIQUE PRODUCT FROM NUTRITIONAL POINT OF VIEW, GENUINITY, TASTE AND DIGESTIBILITY. The combination of stone grinding, slow drying and low content of gluten leads to cooking times ranging from 4 to 6 minutes depending on the format. Very lower than industrial pastes.
