Description
Senatore Cappelli flour, stone-milled and semi-wholemeal.
This flour is stone-milled from Senatore Cappelli, the durum wheat selected by Nazareno Strampelli in the early twentieth century and named after Senator Raffaele Cappelli. It keeps part of the germ and the bran, which gives it a rich, aromatic taste.
For restaurants and chefs. Use it for homemade pasta, from orecchiette to tagliatelle, and in bread, pizza and focaccia doughs. Blended with semolina it gives fresh pasta more flavour and colour. The 1 kg bag suits regular use in a small kitchen.
For specialty and Italian stores. Senatore Cappelli is a heritage wheat many customers ask for by name. Semi-wholemeal and stone-milled, it suits home bakers who want character in their bread. It sells alongside the Cappelli pasta from the same mill.
Specs: 1 kg, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: stone-milled semi-wholemeal Senatore Cappelli durum wheat flour.
Allergens: gluten.
