Senatore Cappelli (Triticum Durum) is an ancestor of modern durum wheat. It was selected and studied in the early 20th century by genetist Nazario Strampelli and it is named after Senator Raffaele Cappelli who carried out an experimental sowing on his plot of land. For decades it has been the most popular wheat variety, especially in Southern Italy.
Before World War II, it was defined as “chosen race”. Senatore Cappelli has large and black awns which are the typical bristle-like appendages of grasses. In plain fields, Senatore Cappelli can reach up to 1,80 meters in height, that is, more than common wheat. For this reason it can be subject to “entrapment”, that is the pending down of the plant to the ground due to bad weather conditions like wind and rain thus making the year’s organic harvest more difficult.
Senatore Cappelli durum wheat provides the excellent semolina used by the Neapolitan chefs to make their top quality pasta.
Wholemeal flour is the fine ground powder left over from the milling process. Usually, it is combined with some liquids and fats such as water, oil or eggs in order to make several staple wheat-based Mediterranean foods including bread and pasta. The word “whole” refers to the fact that all of the grain (bran, germ and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast with white refined flours having the bran and germ removed.