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Durum wheat Senatore Cappelli flour

The flavour, the aromas and the nutritional contents have been preserved unchanged over time. It is rich in wheat germ.

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BioAlberti flours are born from the milling of our grains, grown with organic farming methods. They are stone ground in a water mill and the cereal is ground more slowly and the germ, i.e. the nutritive part of the grain, remains intact preserving the best organoleptic qualities and keeps intact the nutritional elements essential to ours body. Its name is in honor of the Abruzzo senator Raffaele Cappelli: Senatore Cappelli durum wheat is a precious ancient variety that has not undergone alterations due to modern techniques of genetic manipulation. It has little gluten despite the high protein content, adapts to arid soils and resists parasites well, has excellent organoleptic qualities, is rich in magnesium, potassium, calcium and zinc. The main feature of this wheat is the considerable height of its ear which reaches about 170-180 cm and therefore this variety of wheat is particularly susceptible to lodging. Despite these difficulties in cultivation, the resulting flour is a product of excellent quality. The flavour, the aromas and the nutritional contents have been preserved unchanged over time. It is rich in wheat germ. BioAlberti Senatore Cappelli durum wheat flour is ideal for the preparation of pasta and bakery products such as focaccia, bread and pizza.

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Farina di Grano Duro Senatore Cappelli

Data sheet

1000 g
Durum wheat Senatore Cappelli

Our recipe
Homemade bread

Ingredients for 4 people


  • 250 g Senatore Cappelli durum wheat flour
  • 250 g type 1 flour
  • 300 ml water (warm)
  • 10 g sugar
  • 75 g sunflower seeds
  • 35 g dry sourdough
  • 10 g salt

In a large bowl, combine the Senatore Cappelli flour, type 1 and the sunflower seeds or whatever you like. We add the water slightly warmed up and immediately after the sugar and dry yeast. Mix vigorously. 

We knead this for about 5 minutes our mixture and only at the end add the salt, mix the everything and let the dough rest in the bowl, covering it with the film. Store it in a warm and dry place. Inside the oven off it will be fine. After 3 hours of leavening. Let's take the loaf that must be at least doubled in size e let's divide it into two parts; without reworking it we put the two loaves on the oven rack covered with parchment paper. 

Sprinkle them with a little of type 1 flour and engrave the surface. The incision is not done too deep but about halfway through the dough. Bake at 220° in the medium-low part of the oven for about 30 minutes.