GRAIN HISTORY

Among the hard grains the Senatore Cappelli  was the most widespread and used in the Middle of Italy, particularly in the hills of Abruzzo, until the advent of the most productive modern varieties.

It was defined as a "breed chosen" around the 1930s by Nazzareno Strampelli, one of the largest Italian agrarian geneticists, since it was the most productive, rich and tasty of all the other types of hard grains selected by him. He then decided to call him with this unusual name in honor of Abruzzi Senator Raffaele Cappelli as a supporter of his research and promoter of an agrarian reform that distinguished hard wheat from tender grains in the early '900.

Like all antique grains, it is less productive and uncomfortable at harvesting because of its height that is badly suited to intensive processing where speed, quantity and high yield are appreciated, rather than quality, health and level nutritional.

 

It is a grain that today is used exclusively in organic and biodynamic agriculture because it is structurally original and it is stronger and more resistant and doesn't need chemical treatments such as pesticides, herbicides and various fertilizers.

 

Senatore Cappelli wheat is an ancient variety that contains higher percentages than modern grains of proteins, amino acids, vitamins and minerals, with the perceived benefit of being very digestible as poor in gluten (about 10%) and of glucose.

 

It is distinguished by its intense scent, its strong flavor and its ears more than a meter and eighty that end with unmistakable mustache. Particularly resistant to dry climates is considered the king of Italian hard grains.