- EIGHT REASONS TO EAT THE PASTA SENATORE CAPPELLI

- EIGHT REASONS TO EAT THE PASTA SENATORE CAPPELLI

1) THE GLAND OF THE GRAINS:
We hear more and more of the grains everywhere and even in supermarkets now there are packages of pasta, breadsticks and biscuits made with many varieties of cereals considered ancient, the most famous of these is certainly Senator Cappelli. Products that in addition to the high price should be distinguished from competitors for superior nutritional characteristics. Bioland interviewed Alessandro Vitale, CNR researcher and extender, along with other scholars, of an interesting document on wheat.
The energies of the plant instead of being used in the development of biomass are concentrated in the production of larger spikes.
Ancient varieties should not be forgotten because they can contain interesting characters. They can be carriers for example of tolerances to diseases or resistance to stress that could be inherited from modern wheats. We must take the best from one side and the other.
On average, in the pasta marketed today there is a lower percentage of gluten.

2) IT IS HIGHLY DIGESTABLE:
Senatore Cappelli is in effect an ancient grain. This is because it was selected before the modern industrial processes were introduced, when the productions were still mostly simple and artisanal.
The Senatore Cappelli wheat is now grown by a few farms, and exclusively according to the organic method.
Its content in fibers, proteins, magnesium, potassium and zinc would be higher than other grains. For many it is preferred because it is considered highly digestible.

3) OUR PASTA IS A KM 0:
The zero-kilometer products are processed in the production area, with direct purchase from the producer and short supply chain. There is no intermediary passage between producer and final consumer and are processed by us in 3 different phases; let's find out more:

  •     Company: We produce in a wild land full of sun and low rainfall, where the sun and the earth give more flavor to the fruit.

Characteristic are the lunar landscapes and landscapes of calanchi (clay hills), where the Mediterranean maquis is rooted.
Bioland is composed of two farms located respectively in the countryside of Gravina in Puglia and the second in the countryside of San Mauro Forte.

  •     Mill: In our stone mill mill we work only ancient cereals cultivated in our lands with biological methods.

The stone mill was our first investment in our health as it provides many beneficial properties.

  •     Pastificio: This is not simply a pasta, but it is the story of a family that for generations, selects and grinds only the finest grains and a land that for its objective and unrepeatable characteristics is the ideal place to give birth to a pasta exquisite and unique.

4) HAS OWN BENEFITS:
However, there are many studies that show a greater presence of flavonoids and antioxidants in ancient grains, anti-inflammatory properties and even the ability to reduce cholesterol. Not to mention the digestibility and reduction of intestinal inflammation defined as gluten intolerance, as decided by several researchers.

5) HAS AN AUTHENTIC TASTE:
An authentic artisanal pasta by Senatore Cappelli that can be recognized by its characteristic straw-yellow color. Our pasta has a porous surface unlike industrial processes that dry pasta and give it an intense yellow color with a smooth surface. Preserves the best cooking performance and an authentic taste.

6) IS BIOLOGICAL SINCE 1993:
A biological pasta with an intense taste and determined by low glycemic and gluten index values, high protein content and high digestibility.

7) IS DRAWN TO THE BRONZE:
The bronze drawing and static drying are carried out slowly and at low temperature (at less than 44 ° C for 24-36 hours).
This is an authentic homemade pasta, produced with the traditional method in a small laboratory. The pasta is made within 72 hours from the milling of durum wheat to obtain the semolina, in order to guarantee all the organoleptic properties and the aromas of the fine Senatore Cappelli wheat inside the finished product. The drying takes place at a low temperature and lasts from 24 to 36 hours. Preserves the best cooking performance, an authentic taste and the right roughness. But also low values ​​of glycemic index and gluten, a high protein content and a high digestibility.

8) IS SLOWLY AND LOW TEMPERATURE:
The slow drying preserves the ability to preserve sauces and condiments thus making the pasta digestible and not of a hard material like the industrial one.

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