Senatore Cappelli Durum Wheat Flour

Bioalberti is a family-run farm, active for four generations among the Umbrian hills, in Poggio Aquilone, a medieval village dating back to the 1200s where we cultivate exclusively using organic methods: this is where the Senatore Cappelli Durum Wheat Flour is born

Senatore Cappelli Durum Wheat Flour

Since 1998 we have farmed exclusively using organic methods, driven by the belief that healthy eating starts from respected and fertile soil. We grow legumes, cereals and olives, following sustainable farming practices such as crop rotation and organic fertilisation. We are a young and dynamic company that combines tradition and innovation, thanks also to our collaboration with the Agricultural University of Perugia. We have an ambitious project: the recovery of ancient and forgotten varieties such as Verna and Gentilrosso wheat, Senatore Cappelli wheat, einkorn spelt, cicerchia (grass pea), black chickpeas and hulled barley. Our wish.

We produce with respect for nature, offering authentic products. Our cereals represent the union between Umbrian farming tradition and sustainable agriculture. Poggio Aquilone Flour made from âSenatore Cappelliâ durum wheat, milled in a small old water mill. The wheat grown in Poggio Aquilone, in the hilly Umbria region, is the result of sustainable farming practices that pay close attention to biodiversity. Senatore Cappelli ancient durum wheat flour is one of the most prized and ancient varieties of Italian durum wheat. An ancient variety of durum wheat selected in the early 1900s by the geneticist Nazareno Strampelli. Its name pays tribute to Senator Raffaele Cappelli, promoter of the agrarian reform that encouraged cereal research.

A fragrant and rustic flour rich in protein.

Everything you need to know about Senatore Cappelli durum wheat flour: Excellent for making homemade pasta, bread, focaccia, rustic pizza, biscuits and traditional desserts. Having a high gluten content, it requires more hydration than common flour. It also requires longer rising times compared to traditional flour. It is a premium product with a high content of protein, fibre and minerals. It can be used in countless recipes and is perfect for preparations such as rustic breads or focaccia.

Tray pizza recipe with Senatore Cappelli flour: Dissolve the yeast in lukewarm water with the sugar. In a bowl, pour in the flour and mix with a pinch of salt. Add the yeast, oil and the rest of the water gradually. Knead for at least 10 minutes until you get a soft dough ball. Let it rest for 2 hours, then put it in the fridge for at least 8 hours. Grease the baking tray and roll out the dough. Cover with cling film for half an hour. Bake at 250° the tray topped with tomato passata, oregano, and oil for about ten minutes. Then add the mozzarella and your favourite ingredients such as vegetables or anchovies. Bake for about 7/8 minutes

the rediscovered flavours of a cereal grown using organic and sustainable methods. A journey to discover ancient cereals