In pursuing the recovery of ancient flavors and tastes of a time, we could not fail in doing PASTA with our cereals, as it was made in 1800. We have chosen to work with a Craftsman Tuscan pasta-maker  to whom we carry the SEMOLATO obtained by grinding stone (at an old Umbrian mill ) of our Hard Wheat "Senator Cappelli" and our “Dicoccum” Spelt. This pasta-maker, famous in Italy and abroad, has agreed to create for us the STRACCI and SPAGHETTONI "Cappelli", and PENNE STROZZAPRETI “spelt”, only for the high quality of our wheat and our “dicoccum”.

Our pasta, which is legally defined as “SPECIALITY”, because it’s made of Semolato (which is the most rough grinding and less refined wheat), it is dried at room temperature under 38  Celsius degrees, on Wood frames and cells, for five days, then drawn into molds bronze, just as it was two centuries ago: thus, the flavor of wheat and all the nutrients they contain remain intact.

• Pack of 500 gr
• SPAGHETTONI,STRACCI,TAGLIATELLE WITHOUT EGGS with semolina of Senatore Cappelli hard weath
• Expiration date: 36 months
• Dried at temperatures below 38 degrees, in wood cells for 5 days
• Drawn to the bronze
• The brown colour is retained even after cooking, the pasta is spicy, smells like a slice of bread baked in wood, fragrant and strong, with a perfect cooking, the consistency in the mouth is compelling and exciting.
• NUTRITIONAL INFO: Fatty tot. 8 gr. (of which saturates 0 gr., 0 grams cholesterol.) sodium 0 grams., 66 grams carbohydrate. (Of which sugars 0 g). 4 g fiber., 17 grams protein.
• COOKING: 15/18 min. Pour the pasta in plenty of boiling salted water (1LT water per 100 grams. pasta), then finish the cooking with mixing in a pan for about 1 min.
• NB: for SPAGHETTONI strongly reccommended the special  cooking "rice-type", i.e. firing pasta by pouring directly into the sauce, which slowly add the boiling water with a ladle, as is the “risotto”;
• CONDIMENTS: garlic, chilli and our extra virgin olive oil Priscum, strongly perfumed by the olive variety "canines"; or our oil "Amadeo", more sweet and fruity; tipycal Italian dressing as ragù sea with every species of fish, crustaceans and molluscs, ground meat sauce with any type of meat, from beef to sheep, the pork, any kind of mushrooms, vegetables such as eggplant, tomatoes and peppers, and legumes, as every variety of beans and chickpeas.
• Keep away from heat and humidity..


(hard wheat)

From Biological Agriculture

Ceci Beans “Sultano”la_turchina-cece_sultano_eng.html
Spelt Flour
for Pastala_turchina-farro_dicocco_eng.html
Spelt Flour
for bread and cakesla_turchina-farro_spelta_eng.html
“Half Pearl Spelta”
“Senator Cappelli”
hard wheatla_turchina-spaghettoni_eng.html
Olive oil extra
PRISCUM e AMADEOla_turchina-priscum_eng.html


THE SPELTla_turchina-il_farro_eng.html
THE WHEATla_turchina-il_grano_eng.html
THE PASTAla_turchina-la_pasta_eng.html
CECI BEANSla_turchina-i_ceci_eng.html
EXTRA OLIVE OILla_turchina-olio_eng.html
Who we arela_turchina-chi_siamo_eng.html
Organic Sheepla_turchina-ovini_eng.html

Spelt Flourla_turchina-farro_strozzapreti_eng.html
Spelt Flourla_turchina-farro_penne_eng.html