Organic Cappelli durum wheat fusilloni - PSC724

The Alce Nero organic cappelli durum wheat fusilloni are made using the historic variety of durum wheat dating back to the early 20th century, when Nazareno Strampelli ran experimental tests in fields provided by the Marquis Cappelli, thus obtaining superior grains, including the Cappelli variety. Cultivated in Italy, mostly in the provinces of Bari and Foggia, the semolina dough is prepared using spring water from the Alps.

Thanks to its shape, the Alce Nero Cappelli durum wheat fusilloni absorb sauce on the entire surface, making it suitable for all kinds of dishes.

The packaging of this pasta is made of paper, without use of any plastic. Only water-based inks and glues were used for the printing and closing of the package, without any chemical components. It is recyclable and can be disposed of in paper.