Senatore Cappelli most certainly deserves a privileged place among the varieties of old durum wheat. It was named in honour of Abruzzi Senator Raffaele Cappelli, who promoted agrarian reform in the early 1900s. Senatore Cappelli is a wheat with a high protein content; it grows majestic and tall in the fields. Its notable height (it can reach 180 cm) has made this variety of wheat difficult to grow because it is continually at risk from setting, mainly on account of wind or rain. With excellent soil conditions and with mild climatic trends, Senatore Cappelli can reach a yield of 18-23 quintals per hectare. The Senatore Cappelli variety can in any case be defined as a "chosen variety", both on account of its excellent protein and sensory characteristics and of the fact that it is the ancestor of many, many other varieties that are still grown today. The Girolomoni® pasta made using 100% semolina from this variety of wheat is bronze drawn and dried at low temperatures for very long periods (approximately 26 hours for long pasta and 10 hours for short pasta), in order to maintain all of the nutrients and sensory qualities of the raw material in the finished product.
The activity of the Mutual Company Gino Girolomoni® began in 1971 with the founder who, as mayor of the town of Isola del Piano (PU), commenced promoting initiatives to enhance and support ancient farming society, and organized courses and international seminars on biological agriculture. In 1977, these early experiences allowed the birth of the Agricultural Co-op Alce Nero®, who, after having sold the brand in 1995, changed its name to Gino Girolomoni Agricultural Co-op®. With its thirty members and thirty-five employees, Gino Girolomoni Agricultural Co-op® has contributed largely to the organic farming development in Italy.
General Information: Pasta is cheap and easy to prepare; you have to cook pasta but you can eat it warm or cold, as pasta salad, you can toss it just cooked or sauté it in a pan before serving. How to eat: Bring a large pot of water to a rolling boil (around 1 litre for every 100 grams of pasta that you want to cook), add salt to taste; add the pasta to boiling water and stir softly; cook for about 8 minutes, for authentic Italian "al dente" pasta, start counting the cooking time when the water returned to a boil. Drain the pasta and serve with your sauces and favorite toppings.
A pasta shape made with the “chosen wheat” can be combined with the prized truffles: a dish of Organic Fusilli Rigati Senatore Cappelli topped with Truffle Pesto; it will delight at best.