
1992
WE CREATED THE WORLD’S FIRST SINGLE-VARIETY DURUM WHEAT PASTA
Senatore Cappelli durum wheat
The variety of durum wheat known as Senatore Cappelli was selected in the early 20th century by Nazareno Strampelli, recognized internationally as the father of modern cereal culture. The variety attained record yields per hectare that were unsurpassed until the 1960s. But then its cultivation virtually ceased, as it was superseded by more productive varieties.
In October 1991, we sowed 905 kilograms of Senatore Cappelli durum wheat. Our first harvest was in June 1992. In the autumn of that same year we started producing our Senatore Cappelli Spaghetti and Spaghettini as the world’s first single-variety durum wheat pasta.
Senatore Cappelli is a beautiful plant, standing over 180 centimeters tall. The ears, of a warm ash blonde color, have long black whiskers and very large grains.
The quality
Senatore Cappelli is a durum wheat variety of excellent quality, robust with short ears that tend to tear away from the stalk rather than grow longer. In its dry state, the pasta has a protein value of about 17 percent. The pasta retains its ash blonde color when cooked, giving off a spicy fragrance reminiscent of freshly baked bread from a wood-fired oven. Its rich flavor and firm texture make it an exhilarating mouthful.
In the kitchen
We suggest that you first taste the cooked pasta alone—without a sauce—before adding a fine extra virgin olive oil of decisive aroma and flavor from Tuscany or Umbria. Then add a grating of an excellent Pecorino; even the sharp type known in the Marche as Pecorino di fossa won’t cover the full flavor of Senatore Cappelli.
With the Senatore Cappelli Line of pasta we recommend hearty sauces in the Italian tradition. For example, a ragù with all types of seafood, including shellfish, or a sauce based on lamb or pork or game or porcini mushrooms. Try it also with fresh vegetables, such as eggplant, tomatoes and chilli peppers, or legumes covering a whole range of beans, peas and chickpeas.
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