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Senatore Cappelli Spaghetti from Latini in Abruzzo (500g) Details

On their farm in the Marche region near Ancona, Carlo and Carla Latini grow special clones of rare wheat that allow them to produce pasta of unrivaled taste and texture. This pasta, known by its red box, is produced in small batches using traditional methods. Latini pastas are bronze-died, then dried at special low temperatures that allow the wheat to retain much of its nutritional value. The Latinis planted senatore cappelli durum in 1991, and started producing cappelli pasta the following year. They are currently the only pastificio using this type of wheat, whose flavor, fragrance and high protein values are unrivaled (in a good year, protein levels may exceed 16%).

Latini is the only pastificio (pasta producer) to use this flavorful wheat to make pasta. Compare the flavor of Senatore Cappelli pasta to Latini’s other pastas to appreciate the difference.

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*** Product Information and Prices Stored : Jan 12, 2010 02:01:21 ***

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Spaghetti by Latini – Senatore Cappelli Wheat Details

• Artisanal production by Carlo & Carla Latini from Osimo Marche
• Dried naturally at very low temperatures
• From an old wheat cultivar just recently reintroduced
• Exceptional light flavor and porous consistency
• A package of 1.1 lb

Spaghetti by Latini – Senatore Cappelli Wheat Description

Pasta Latini Produced in Osimo, in the Marche region, pasta Latini has all the great qualities of artisanal pasta. Light consistency, rich flavor and a porous texture that captures sauces and condiments in every bite. It has none of the gumminess or blandness you find in more commercial productions. Marche’s climate conditions, the water and the nature of the soil all contribute to an excellent production of wheat. Latini pasta is made from semolina flour mixed slowly with water and passed through bronze dies (hence the increased porousness) that Carlo Latini himself designed. The rough surface also accentuates the fragrance of pasta made from different varieties of durum wheat. While industrially produced pasta is dryed quickly at very high temperatures that alter the flavor of the wheat, Latini is dried at low temperatures (40-45 °C) for a much longer time. The secret is to maintain the highest possible protein value and the exceptional characteristics of flavor and texture in our pasta made only from selected grains of durum wheat. Our Latini pasta selection features: This wheat cultivar takes its name from Senator Nazareno Strampelli a passionate pioneer pasta maker, who experimented with numerous variety since 1920. This particular cultivation was suspended during the mid 1900 and resumed once again by the Latini family in 1992, with a real work of historical preservation. Its flavor, fragrance and high protein values are unrivaled.

Spaghetti by Latini – Senatore Cappelli Wheat Complete

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*** Product Information and Prices Stored : Jan 09, 2010 22:28:49