Re-milled semolina of durum wheat, Senatore Cappelli variety. Our semolina is obtained by milling pure Senatore Cappelli wheat. The wheat is grown in areas highly suited and historically dedicated to the cultivation of this prized variety, such as the Foggia plain, up to northern Basilicata and the Matera hills. The resulting semolina has a pale yellow color with a grain size that feels pleasant to the touch and is easy to work with. The aroma reminds us of what you smell when entering an old mill. The quality of this product comes from an excellent supply chain that starts with the selection of varieties and land, up to the choice of the mill for a minimally invasive transformation. Ideal for making bread, pizza, focaccia, fresh pasta, savory snacks and all baked goods, you can also make an excellent savory strudel. It can be mixed with other flours or semolinas. Its essence is best expressed in homemade bread and focaccia. Bread making based on semolina is increasingly coming back into the spotlight after having been replaced by soft wheat flour. For many centuries Italian families kept durum wheat seeds, dried them, and when needed they were milled into semolina for bread making.
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Re-milled semolina of durum wheat, Senatore Cappelli variety. Our semolina is obtained by milling pure Senatore Cappelli wheat. The wheat is grown in areas highly suited and historically dedicated to the cultivation of this prized variety, such as the Foggia plain, up to northern Basilicata and the Matera hills. The resulting semolina has a pale yellow color with a grain size that feels pleasant to the touch and is easy to work with. The aroma reminds us of what you smell when entering an old mill. The quality of this product comes from an excellent supply chain that starts with the selection of varieties and land, up to the choice of the mill for a minimally invasive transformation. Ideal for making bread, pizza, focaccia, fresh pasta, savory snacks and all baked goods, you can also make an excellent savory strudel. It can be mixed with other flours or semolinas. Its essence is best expressed in homemade bread and focaccia. Bread making based on semolina is increasingly coming back into the spotlight after having been replaced by soft wheat flour. For many centuries Italian families kept durum wheat seeds, dried them, and when needed they were milled into semolina for bread making.
