Durum wheat semolina pasta from Italian Cappelli variety – Fusilli

Principe di Gerace organic pasta is prepared with flours obtained from our ancient grains grown and ripened under the sun with love and passion in Southern Italy. The entire supply chain is strictly controlled, from the harvesting of the wheat in the fields, to bronze drawing, to slow drying: every stage of the process aims at obtaining a high-end product.
The Cappelli wheat flour, used for the preparation of this pasta, is particularly significant in the Mediterranean diet due to its high protein content (about 16% on the dry product), so much so that in the early 1900s, when Cappelli wheat was introduced in Italy, it was called “the meat of the poor” precisely for its high protein content and low gluten and sugar content. The bronze drawing, of ancient Italian tradition at low speed, the slow drying at low and constant temperature for about 30/35 hours, which reproduces natural sun drying, where the pasta reaches nutritional and organoleptic characteristics of excellence, give our pasta high digestibility and the typical porous and rough surface able to hold every sauce.

Durum wheat semolina pasta of Italian Cappelli variety