Mezze penne rigate S. Cappelli - artisanal, BIO, ancient grains 500g.
Half pens Senatore Cappelli
Net weight: 500g.
We offer you our "Mezze penne" prepared with durum wheat of the S. Cappelli variety, grown by us in an organic supply chain.
Processing with traditional method to keep all the nutritional and organoleptic principles present in the wheat in the pasta.
Intense and decisive taste, at times spicy, with a lovely aftertaste of wood-fired bread, which retains the best cooking performance and the right roughness, but also low values of glycemic index and gluten, a high protein content and high digestibility.
This pasta cannot be missing from your table.
Discover all the features by clicking on "Data sheet".
Ingrediants:
Allergens: Cereals containing GLUTEN, may contain traces of SOYBEAN And MUSTARD.
Origin of the grain: Italy
Country of milling: Italy
Scheda tecnica prodotto
Peso: 500 g
Certificazione: biological
Produzione: Italy
Filiera AmoreTerra
Coltivazioni Senatore Cappelli:
Puglia, Basilicata ed Emilia Romagna su terreni incontaminati.
Pastificazione Senatore Cappelli:
Si svolge in Puglia, Basilicata e Marche in pastifici storici ed artigianali, trafilatura al bronzo e essiccazione a bassa temperatura per ottenere il meglio da ogni formato.
Valori nutrizionali medi per 100 gr. di prodotto:
Energia: 1478 kJ/ 349 kcal
Grassi: 1.4g
di cui acidi grassi saturi: 0.5g
Carboidrati: 70 g
di cui zuccheri: 3 g
Fibre: 3 g
Proteine: 12 g
Sale: <0.01g
Metodo conservazione: Keep in a cold and dry place
Smaltimento prodotto:
7 reasons to choose our Senatore Cappelli pasta
- Because it has a unique taste, aromatic and persistent that brings with it all the flavors of the Italyn pasta making tradition.
- Because it is 100% Italyn pasta prepared with raw materials from our supply chain.
- Because we grow our wheat where our grandparents used to grow it, away from industrialized areas and road arteries.
- Why is it clinical study carried out at the A. Gemelli University Hospital proves that the Cappelli variety is more digestible it's more tolerable for those who are sensitive to wheat, compared to other varieties.
- Because it is prepared with traditional method which preserves the organoleptic properties And nutritional of wheat.
- Why do we cook very fresh semolina within 72 hours of milling, follows bronze drawing and one slow drying at low temperature.
- Why ours pasta And ethics, in fact, the entire supply chain is structured in respect for the environment, of the farmers and gods consumers.
Scientific research Senatore Cappelli
(The study data were obtained by comparison with pasta produced through the use of a standard commercial grain)
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