Felicetti Senatore Cappelli pasta

Felicetti Monograno Senatore Cappelli BIO - Pasta Penne

€ 3,50 for 500g

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Allergens: Cereali contenenti glutine

Felicetti Monograno Senatore Cappelli BIO - Pasta Penne

The Penne made with Senatore Cappelli wheat have been produced with a careful selection of organic raw materials and are the combination of the Apulian and Trentino lands: the wheat that grows under the stones of Matera, the water and air of the Trentino Dolomites, where the Felicetti pasta factory operates.

This variety of Apulian wheat is one of the best grains ever and has many advantages from a nutritional point of view, as it is rich in high-quality and highly digestible proteins. It also has antioxidant properties and does not cause gluten sensitivity, preventing the habituation that could lead to celiac disease.

Senatore Cappelli Wheat

The durum wheat Senatore Cappelli owes its name to the Abruzzese senator Raffaele Cappelli, a promoter of agrarian reforms in the early twentieth century and the revitalization of agriculture in Apulia. He supported the research of the geneticist Nazareno Strampelli, providing him with his own experimental fields. This is how, at the beginning of the 20th century, the durum wheat Senatore Cappelli was born, very adaptable and of high quality as it is only cultivable organically.

Ingredients Felicetti Monograno Senatore Cappelli BIO - Pasta Penne

INGREDIENTS
Organic durum wheat semolina Cappelli, water
Shelf life: 24 months

Nutritional values

100g of product contain on average:
Energy Value Kcal 354
Energy Value Kj 1502
Fats 1.3 of which Saturated Fatty Acids 0.3
Carbohydrates 72 of which Sugars 2.8
Fiber 3.2
Proteins 12.5
Salt 0.003

Felicetti Monograno Senatore Cappelli BIO - Pasta Penne: use in the kitchen

The monograno Il Cappelli penne are to be tried with the sugo alla norma, with fried eggplants, tomato and salted ricotta. They pair perfectly with sauces of all kinds, from traditional ones based on meat or tomato, to more innovative and original ones.

Tasting notes

Raw, it recalls jute sacks and the root of licorice. During cooking, it evokes the flavor of freshly milked milk, chestnut peel and boiled potato.
In the tasting, it is soft and nervous, revealing the sweet taste of bread crust with a curiously salty finish.