Italian grandmothers, especially those from the south, remember it as an exceptional wheat from which to obtain excellent flour to make bread, pasta and focaccia at home, just as it was widely believed that besides being good it was also good for health.
The SIS (Italian Seed Society), wanted to scientifically verify the validity of the traditional statement that pasta made from Senatore Cappelli wheat flour is tastier and has beneficial effects on health. In charge of the study, researchers at Gemelli Polyclinic in Rome acted on a population of patients already sensitive to gluten and therefore normally reluctant to consume pasta in order to avoid unpleasant discomfort such as gastrointestinal disorders, swelling, abdominal and joint pain.
The result was a substantial reduction in the aforementioned disorders in patients who ate pasta made with Senatore Cappelli wheat semolina.
Grown and milled by stone mills in Calabria, Italy. Stone ground products are much healthier than steel ground products because the vital quality and nutrition of the grain is preserved.
1 - bring a large pot of water to a boil
2 - add 1 tablespoon of salt
3 - add pasta and stir
4 - cook for 7 - 10 minutes
5 - drain pasta "al dente"
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