Cereals
Variety Senatore Cappelli. Grown in Puglia with organic farming methods and without using glyphosate. Non-GMO. 100% Non-Irradiated. We chose to sow this variety because it allows us to produce in a sustainable way.

Gastronomic tips   
The re-milled durum wheat semolina flour Senatore Cappelli with wheat germ is ideal for making bread, focaccia, biscuits, cakes, breading, breadsticks and crackers.

Food pairing   
It's ideal for all baked and grilled dishes such as bruschette, fish and molluscs, meat, soups and legume dishes, soups of strong flavors, cooked and tasty vegetables such as chicory and rocket, fresh cheeses. Great for frying. The raw oil exalts the taste of each dish.

Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.

Gastronomic tips   
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.

Food pairing
Great as an appetizer and to add a touch to the salad flavor, they lend themselves to the most varied uses in the kitchen and are the main ingredient of aperitifs and happy hours of the best bars.

Cereals   
Grain varieties, Bramante. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The soft white wheat flour italian type "0" Cookies with wheat germ is perfect for the production of biscuits, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.

Food pairing    
It's ideal for all baked and grilled dishes such as bruschette, fish and molluscs, meat, soups and legume dishes, soups of strong flavors, cooked and tasty vegetables such as chicory and rocket, fresh cheeses. Great for frying. The raw oil exalts the taste of each dish.

Food pairing
Great as an appetizer and to add a touch to the salad flavor, they lend themselves to the most varied uses in the kitchen and are the main ingredient of aperitifs and happy hours of the best bars.

Cereals
Grain varieties, Pietrafitta and Marco Aurelio. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein level which allows us to produce semolina for pasta making with excellent characteristics.

Gastronomic tips   
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.

Ingredients    
Italian Durum wheat flour with wheat germ, water

Cooking time: 8/10 minutes

Thanks to the presence of wheat germ, inside our pasta there are protective and anti-inflammatory substances for the organism. Wheat germ is a concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
The result is a dough that is cooked in a short time, that keeps cooking, with an incomparable taste, able to release an intense wheat fragrance, preserve all the nutritional values and digestibility of the pasta.

Food pairing
Great as an appetizer and to add a touch to the salad flavor, they lend themselves to the most varied uses in the kitchen and are the main ingredient of aperitifs and happy hours of the best bars.

Cereals
Variety Senatore Cappelli. Grown in Puglia with organic farming methods and without using glyphosate. Non-GMO. 100% Non-Irradiated. We chose to sow this Variety because it allows us to produce in a sustainable way.

Gastronomic tips   
The re-milled durum wheat semolina flour Senatore Cappelli with wheat germ is ideal for making bread, focaccia, biscuits, cakes, breading, breadsticks and crackers.

Cereals   
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
Our Soft white wheat flour italian type "0" leavened is a flour rich in protein and gluten. It absorbs high liquid percentages and retains more carbon dioxide. The dough is elastic, tenacious and particularly resistant to leavening thanks to the more solid glutinic network. Its use is recommended for recipes that require a long leavening because it prevents the dough from deflating. Ideal for bread, pizza, babà, brioche bread, panettone.

Cereals   
Ancient variety, it is a cultivar that has always been grown on our territory and does not have a well-defined name.

Gastronomic tips   
In addition to making polenta, it is used for the preparation of cakes, pancakes, biscuits, bread, breadsticks and breading (both for meat and cheese).

Cereals   
Grain varieties, Bramante. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The soft white wheat flour italian type "0" Cookies with wheat germ is perfect for the production of biscuits, sweet and savoury shortcrust pastry, tarts, flatbreads, breadsticks, sponge cake, cream puffs, wrap and short-leavened bread.

Ingredients    
Italian Durum wheat flour with wheat germ, water

Cooking time: 8/10 minutes

Thanks to the presence of wheat germ, inside our pasta there are protective and anti-inflammatory substances for the organism. Wheat germ is a concentrate of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E).
The result is a dough that is cooked in a short time, that keeps cooking, with an incomparable taste, able to release an intense wheat fragrance, preserve all the nutritional values and digestibility of the pasta.

Food pairing   
It's ideal for all baked and grilled dishes such as bruschette, fish and molluscs, meat, soups and legume dishes, soups of strong flavors, cooked and tasty vegetables such as chicory and rocket, fresh cheeses. Great for frying. The raw oil exalts the taste of each dish.

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Cereals   
Grain varieties, Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The Strong brown bread flour italian type "2" with wheat germ is ideal for pizza, croissants and puff pastry, for all types of bread, focaccia and desserts.

Cereals
Grain varieties, Pietrafitta and Marco Aurelio. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein level which allows us to produce semolina for pasta making with excellent characteristics.

Gastronomic tips    
The re-milled durum wheat semolina with wheat germ is ideal for making dry and fresh pasta, bread, focaccia, biscuits, cakes and breading.

Cereals   
Grain varieties, Bisanzio and Bologna. Cultivated in Italy (Puglia) with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated. We have selected this variety for the high protein content that allows us to produce a medium to high W flour.

Gastronomic tips   
The soft white wheat flour italian type "0" Pizza with wheat germ  is ideal for pizza, but also for all types of bread, in the preparation of sweet and savory baked goods, it is also suitable for the preparation of desserts, cakes, plum-cakes and donuts . It is also used for the preparation of puff pastry and egg pasta.

Cereals
Grain varieties, Bisanzio and Bologna. Cultivated in Puglia with integrated farming methods, free of mycotoxins, disinfectants and preservatives. Non-GMO. 100% Non-Irradiated.

Gastronomic tips   
Whole-wheat flour is ideal for the production of fiber-rich breads and biscuits, rustic breads, savory pies, tarts.