Durum Hard-Wheat Ancient Grain Wheat Berries from Puglia, Italy
100% Senatore Cappelli durum wheat grown in Puglia. Best suited for traditional pasta, handmade doughs, and rustic breads.
Senatore Cappelli is one of Italy’s most celebrated ancient grain durum varieties. Cultivated in Italy’s premier wheat growing region in the province of Foggia (Puglia) and milled using traditional stone-grinding methods. Unlike industrial semolina produced by roller mills, this stone-ground flour retains natural variability, fuller flavor, and a finer texture suited to artisan preparation.
Naturally golden in color with a pronounced wheat aroma, Cappelli offers structured gluten ideal for handmade pasta and rustic breads where the character of the grain is meant to be tasted. Unlike modern high-yield wheat, Cappelli retains the character of traditional Italian durum: warm golden color, aromatic depth, and structured gluten ideal for authentic pasta and rustic breads.
For those seeking true Italian ancient grain flour, this is the wheat behind Southern Italy’s most traditional preparations.
Durum Hard-Wheat Ancient Grain Wheat Berries from Puglia, Italy
100% Senatore Cappelli durum wheat grown in Puglia. Best suited for traditional pasta, handmade doughs, and rustic breads.
Senatore Cappelli is one of Italy’s most celebrated ancient grain durum varieties. Cultivated in Italy’s premier wheat growing region in the province of Foggia (Puglia) and milled using traditional stone-grinding methods. Unlike industrial semolina produced by roller mills, this stone-ground flour retains natural variability, fuller flavor, and a finer texture suited to artisan preparation.
Naturally golden in color with a pronounced wheat aroma, Cappelli offers structured gluten ideal for handmade pasta and rustic breads where the character of the grain is meant to be tasted. Unlike modern high-yield wheat, Cappelli retains the character of traditional Italian durum: warm golden color, aromatic depth, and structured gluten ideal for authentic pasta and rustic breads.
For those seeking true Italian ancient grain flour, this is the wheat behind Southern Italy’s most traditional preparations.
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