“Senatore Cappelli” durum wheat pasta is produced with “Senatore Cappelli” durum wheat semolina, seed from the 1930s-40s, its name is in honor of Senator Raffaele Cappelli, promoter of the agrarian reform in the early 1900s which led to the distinction between durum and soft wheat. The Senatore Cappelli plant has a height of about 1.80 m and contains higher percentages of lipids, amino acids, vitamins and minerals as well as characteristics of high digestibility.

The pasta is drawn with bronze molds and dried in thermo-mechanical dryers, created in the early twentieth century with drying times ranging from 3 to 6 days, at low temperatures, not exceeding 38°. This natural drying method is the best way recognized by the scientific literature of the sector, to avoid thermal damage and to safeguard the organoleptic qualities of the product.