Only with organic Cappelli durum wheat grown in Italy
Alce Nero organic durum wheat spaghettoni is 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.
Alce Nero organic Cappelli durum wheat spaghettoni is ideal for the preparation of traditional Mediterranean first courses and served with tomato-based sauces.
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.
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
This variety dates 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.
More than 20 Alce Nero farmers have been growing durum wheat for many years, particularly in the provinces of Foggia and Bari.
Alce Nero Cappelli single-variety pasta begins its journey in autumn, when the wheat is sown. The seeds are guaranteed to be pure as they are certified by the SIS, the Italian Seed Society.
Once sown, the wheat plants must ripen in the sun for at least six months. It is ready for harvest when the ear is an intense gold colour.
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