Senatore Cappelli

It is an ancient durum wheat remilled semolina obtained exclusively from the Senatore Cappelli cultivar, grown in Puglia with voluntary integrated farming, without glyphosate. It has a very low W (<130), delicate gluten and retains the live wheat germ: it is designed for soft semolina bread, hand-made fresh pasta and rustic sweets.

Raffaele Cappelli was a senator of the Kingdom of Italy who promoted the early-twentieth-century agrarian reform in the South. The durum wheat cultivar was developed by the agronomist Nazareno Strampelli through genealogical selection from a North African variety and officially released in the 1920s. For decades it was the most widely grown durum wheat variety in Italy.

Senatore Cappelli has a high protein content but a naturally weak gluten network: the quality of the gluten is different from that of modern durum wheats. This structural feature is precisely what makes it more digestible and more aromatic, but it requires the direct method, mandatory autolysis and fermentations of no more than 18–24 h in the fridge.

Soft-crumb semolina bread (direct method with 30–60 min autolysis), pan pizza and rustic focaccia at low hydration, hand-made fresh pasta (orecchiette, troccoli, cavatelli, tagliatelle), traditional semolina sweets, sweet taralli, schiacciate and rustic friselle.

No, it is not the recommended choice: the weak gluten network does not withstand the cooking hold typical of bronze-drawn dried pasta. For that use Proteica 14 is more suitable. Senatore Cappelli is instead at its best with hand-made fresh pasta.

Senatore Cappelli (W<130) is a weak semolina designed for soft semolina bread, hand-made fresh pasta and rustic sweets: you choose it for flavour and digestibility. Proteica 14 (W 200–220, P/L 3.66) is a medium-strength semolina for bronze-drawn dried pasta, compact bread and fermentations up to 48 h. They are not interchangeable.

Up to 65% of its weight, but it should be hydrated slowly: the 30–60 minute autolysis is essential so that the semolina develops its structure correctly before the final working.

The weak gluten of the ancient grain does not withstand prolonged fermentations or indirect methods (biga, poolish). A 30–60 minute autolysis improves hydration, plasticity and dough hold before the final working, and it is the only way to obtain a stable structure with this semolina.

Yes, in the final doughs of semolina bread with short fermentations (max 18–24 h). It is not, however, recommended for refreshing sourdough, where a higher-strength flour is needed.

A single cultivar (Senatore Cappelli), traced from field to bag, grown in Puglia without glyphosate, live wheat germ kept in during milling. It is not an anonymous blend of durum wheats: it is a signature semolina with intense aroma and superior digestibility.

It contains oils, enzymes and nutrients that stay naturally present in the semolina: they give more aroma, a natural golden-yellow colour, digestibility and better softness retention in the finished product.

No. It is a 100% natural semolina, non-GMO, without additives, added enzymes or improvers. It contains no glyphosate and comes from voluntary integrated farming.

1 kg bag (code 452 — EAN 8056477660805), 5 kg bag (code 453 — EAN 8056477660782) and 25 kg professional bag (code 455 — EAN 8056477660799).