Defined as the "chosen race" in the 30s - 40s, it was widely used in the lands of Puglia and Basilicata.
Its name derives in honor of the Abruzzo senator Raffaele Cappelli, promoter in the early twentieth century of the agrarian reform that led to the distinction between hard and soft grains. It is a durum wheat, aristato (ie with awns, the filaments that can be seen in the grasses), obtained by genealogical selection in Foggia, in 1915 by Nazareno Strampelli. For decades it was the most widespread cultivation, until the most productive varieties spread.
Gluten intolerances and allergies ... Durum wheat Cappelli is free from any contamination by x- and y-ray induced mutagenesis of radioactive cobalt, unlike the irradiated GMO durum wheat varieties, used today in agriculture.
The hypothesis seems well founded that genetic modification of modern wheat varieties, is related to a modification of their protein, and in particular of a fraction thereof, the gliadin, which is a basic protein, from which a substance called Frazer's fraction III is obtained by peptic-tryptic digestion, to which it is due inflammatory enteropathy and therefore malabsorption (gluten intolerance and allergies).
Why the Cappelli ...
Cappelli durum wheat is an ancestor of modern durum wheat.
The plant has a height of approx. 1.80 m (higher than that of common wheat) and contains higher percentages of lipids, amino acids, vitamins and minerals, as well as characteristics of high digestibility; represents a sweet and delicious alternative for the preparation of all products currently used based on traditional wheat; has never undergone the alterations of the genetic manipulation techniques of modern agriculture, that sacrifice traditional flavor and content for the benefit of high yield
Average nutritional content 100g of product:
ENERGY VALUE 1520 KJoule - 359 Kcal
CARBOHYDRATES 72.00 gr
of which sugars 1.40gr
FATS 1.50 gr
of which saturated 0.20 gr
FOOD FIBER 3.50gr
SODIUM 2 mg
SALT 5 mg
May contain Soja