Pasta

The durum wheat "Senatore Cappelli" is ground in a small old water mill, only with millstones we can obtain the caster grinding the corn without! heating.
The caster (a fewer impurities compared to semolina), is then processed by an artisan pasta maker with handcrafted procedures which sees the use of machines of the 50s, working at a temperature of 35° to a moisture of 80-85%, and a phase of gradual drying in special cells, of at least 5-8 days that preserves rhe starch, essential for the protection of the intestine.
The durum wheat "Senatore Cappelli", seed of the 40s, take his name in honor of Senator Raffaele Cappelli, promoter in the early 900s of the agrarian reform which led to the distinction between durum and soft wheat. It's free from any contamination by mutagenesis induced by x and y-rays of radioactive cobalt, unlike the irradiated OGM varieties of durum wheat, used in agricolture today. It seems that the generic modification of some moder wheat is related to the modification of the protein (Gliadina) to which is due the bad assimilation (gluten intolerance and allergies).
The plant of Senatore Cappelli has a height of 1.80 mt. (higher than the common wheat and contains higher percentages of lipids, amino acids, vitamins and minerals as well as characteristics of high digestibiliry.
Made with durum wheat flour "Senatore Cappelli", drawn with bronze moulds and hand-dried at temperatures not exceeding 38°C.



© 2020 BioAlberti   
Informativa sulla privacy