Flour Senatore Cappelli
It is a hard wheat, aristato (i.e. equipped with arises, typical filaments of graminaceas), the father of all hard grains never genetically modified. Stone Ground, with a cold process, in the ancient Grifoni Mill since 1696, the hard wheat Senatore Cappelli preserves its nutritional properties "from the Farm to the Fork". Slow grinding (60-100 revolutions per minute versus 350 for industrial cylinder grinding) stimulates the development of the physasi enzyme that facilitates the assimilation of calcium and other minerals that the grain contains.
This flour is enriched by the irregularity of its grain size and the presence of the wheat germ. Ideal for homemade pasta, it retains the traditional flavours and textures.
Flour Grano Verna
Produced from the ancient Tuscan soft wheat verna variety, our flour is almost gluten-free (0.9% vs. 14% conventional wheat) and is more digestive. Cold Stone Grounded in a small ancient mill in Casentino Valley, verna tender wheat retains its tasty and nutritional properties "From Farm to Fork". Slow grinding (60-100 revolutions per minute versus 350 for industrial cylinder grinding) favorize the development of the physase enzyme that facilitates the assimilation of calcium and other minerals that the grain contains.
Our flour is highly appreciated for the consistent flavor it gives to biscuits, pasta, sweets and bread.