In a nutshell: This ancient wheat grain is widely considered to be the best for all kinds of baking and pasta making.
'Senatore Cappelli' is an ancient grain and ancestor of modern durum wheat, named after Senator Raffaele Capelli who, together with the geneticist Nazario Strampelli who studied the grain in 1915, first planted it on his land. It has been popular ever since, especially in southern Italy, known for its buttery flavour and up to 40 per cent more proteins and vitamins than other flours which make it more digestible. Stoneground and unsieved to keep all its nutritional and organoleptic properties, it is suitable for all kinds of baking especially bread, biscuits and pasta. Perfect for coating vegetables, seafood and chicken for frying.
About Il Cilegio
Close to the famous Medieval walled town of Monteriggioni in Tuscany, with its imposing turrets and walls, lies the Azienda Agricola Il Cilegio. Owned by the Pattaro family, who have been farming 140 hectares of land since 1952. Today, almost half their land is given over to olive groves and vineyards where they produce excellent Chianti and olive oil. The rest of their fields are cultivated with wonderful beans and pulses, local grains and wheats, all stoneground in their mill and sold to appreciative bakers and chefs in nearby Siena and its surrounds. A farmhouse restaurant is always busy in the summer months with locals who come to eat the classic, rustic Tuscan dishes made with the farm’s produce and is well worth a visit if you’re ever in the area.