Il Cappelli
Stemming from the genius of one of the greatest, yet mostly unknown
Italian agronomists, who named it after Senator Raffaele Cappelli, this
stubborn and generous wheat embodies the sun of the Murgia region and
the veritable, genuine tastes of the bygone century. We combine it with
the purest spring water from the Dolomites to create a pasta with a
vigorous, wholehearted temperament that is truly Italian. Raw, its aroma
is reminiscent of jute and licorice root. Cooked, it exudes the
fragrances of fresh farm milk, mashed potatoes and roasted chestnuts. It
has the toothsome and lively mouthfeel of buttery breadcrumbs, with an
alluring final note of sea salt.