BioAlberti flours are born from the milling of our grains, grown with organic farming methods. They are stone ground in a water mill and the cereal is ground more slowly and the germ, i.e. the nutritive part of the grain, remains intact preserving the best organoleptic qualities and keeps intact the nutritional elements essential to ours body. Its name is in honor of the Abruzzo senator Raffaele Cappelli: Senatore Cappelli durum wheat is a precious ancient variety that has not undergone alterations due to modern techniques of genetic manipulation. It has little gluten despite the high protein content, adapts to arid soils and resists parasites well, has excellent organoleptic qualities, is rich in magnesium, potassium, calcium and zinc. The main feature of this wheat is the considerable height of its ear which reaches about 170-180 cm and therefore this variety of wheat is particularly susceptible to lodging. Despite these difficulties in cultivation, the resulting flour is a product of excellent quality. The flavour, the aromas and the nutritional contents have been preserved unchanged over time. It is rich in wheat germ. BioAlberti Senatore Cappelli durum wheat flour is ideal for the preparation of pasta and bakery products such as focaccia, bread and pizza.