Description
Capunti, the hollow, rustic shape of southern Italy, in organic durum wheat from Puglia and Basilicata.
The producer calls them “tipici del Sud Italia”: a hollow, rustic form that catches every sauce. Pasta Orobio makes this pasta in Altamura with organic durum wheat semolina and water only, from native wheat varieties grown by certified farms in Puglia and Basilicata. The pasta is bronze-drawn and dried slowly at low temperature. The semolina is checked in the laboratory before processing, and the pasta shows no mycotoxins detectable by specific analysis (below 20 ppb). Cooking time 13 minutes. Store in a cool, dry place.
For restaurants and chefs. The open, elongated shell is made for vegetables and legumes, as the producer suggests: chickpeas and rosemary, cime di rapa with anchovy, cherry tomatoes with cacioricotta, or a broad bean ragù. Allow the full 13 minutes; the thick walls keep a firm bite through the pan finish. As a lesser-known Apulian shape, capunti give the menu a regional dish that guests rarely find elsewhere.
For specialty and Italian stores. Capunti speak to customers looking for Apulian cooking beyond orecchiette. The rustic look of the shape and the organic, mycotoxin-free claims justify a higher shelf price and leave a healthy margin. Suggest them with jarred legumes or a good extra virgin olive oil for a complete southern Italian dinner.
Format guidance: the 500 g pack suits restaurant kitchens and families who cook capunti often. The 300 g pack suits trial purchase and gift boxes.
Specs: 500 g, case of 16, shelf life 24 months, organic, mycotoxin-free, Puglia and Basilicata (Italy).
Allergens: gluten.
