Organic farmers since 1978

Organic stone ground Cappelli whole durum wheat flour. - FA500SC

Organic stone ground Cappelli whole durum wheat flour. - FA500SC

500g
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Cappelli Alce Nero durum wheat wholemeal flour is obtained from durum wheat grown in Italy.

Cappelli durum wheat is a 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.

Alce Nero Cappelli wholemeal semolina comes from Italian durum wheat. Cappelli durum wheat flour is stone ground to obtain a semolina with an irregular granulometry. It is a natural source of fibre and ideal for the preparation of bread and pasta.

  • Legal name

    Organic Senatore Cappelli whole durum wheat flour

  • Ingredients

    Organic Senatore Cappelli durum wheat wholemeal flour.

  • Conservation method

    Store in a cool, dry place.

  • Place of production

    Packaged at the factory in: BMS S.r.l. Via S. Pertini, 103 - Spoleto (PG) - Italia.

  • Average nutrition declaration per 100 grams
    • Energy :1445kJ/344kcal

    • Fats :2,0g

      of which saturated :0,3g

    • Carbohydrates :65g

      of which sugars :1,8g

    • Fibre :9,0g

    • Protein :12g

    • Salt :0g

  • Allergens

    May contain traces of other grains containing gluten. May contain traces of soy and mustard.

Narrative Label

Durum wheat selected in 1915 by Nazareno Strampelli from the “Jenah Ratifha” North African population, coming from the same areas in which the Romans grew durum wheat 2000 years ago and dedicated to the Italian politician of the same name.

The Cappelli durum wheat used to produce this flour is grown exclusively in Italy.

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.

Whole wheat semolina is the least processed of those available on the market, in that it is obtained by grinding the whole grain. This is why Alce Nero whole durum wheat semolina Cappelli is a natural source of fibre. It is stone ground, the oldest form of milling there is, a process in which the grains of wheat are crushed and ground as they pass through two rotating millstones. Stone grinding also results in semolina with an irregular grain size.

  • Characteristics

    Durum wheat selected in 1915 by Nazareno Strampelli from the “Jenah Ratifha” North African population, coming from the same areas in which the Romans grew durum wheat 2000 years ago and dedicated to the Italian politician of the same name.

  • Area

    The Cappelli durum wheat used to produce this flour is grown exclusively in Italy.

  • Cultivation

    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.

  • Preparation

    Whole wheat semolina is the least processed of those available on the market, in that it is obtained by grinding the whole grain. This is why Alce Nero whole durum wheat semolina Cappelli is a natural source of fibre. It is stone ground, the oldest form of milling there is, a process in which the grains of wheat are crushed and ground as they pass through two rotating millstones. Stone grinding also results in semolina with an irregular grain size.

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Maria Desiante

All of us in the trade have a duty to nourish new generations as best as possible and to teach them respect for the land

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