Senatore Cappelli wheat is named after a senator of the Kingdom of Italy who, at the end of the 19th century, played a crucial role in the revitalization of agriculture in Apulia and the south in general. This process included, among other things, the establishment of the Cereal Research Center in Foggia, where, in the early 20th century, Nazareno Strampelli, a prominent biologist and geneticist, managed to select this prized type of product from a North African wheat, Jenah Rhetifah. The semolina of Senatore Cappelli wheat is of the highest quality and, in a sense, carries with it a high value of rusticity. The products derived from it showcase an unmistakable and particularly intense flavor with a distinctive sweetness. In short, it's what you mean when you say that pasta... tastes like pasta! Ideal for heavy extrusions and thick pastas with a high degree of sauce absorption, particularly vegetable sauces. It is the pasta of great international chefs and today, after some dark years, it has returned to the podium of Italian excellence envied worldwide.
