Flour dedicated to the preparation of sponge cakes, shortcrust pastry, biscuits and cake bases. For which recipes? Caputo Pastry Flour is an all-round passepartout: the right building block to complete any of your sweet recipes!
Their pronounced ridges and short cut are a perfect match for chunky sauces, while the distinctive firmness that Mezze Maniche retain after cooking makes for a truly exciting tasting experience.
Stemming the genius of one of the greatest, yet mostly unknown Italian agronomists, who named it after Senator Raffaele Cappelli, this stubborn and generous wheat embodies the sun of the Murgia region and the veritable, genuine tastes of the bygone century. We combine it with the purest spring water the Dolomites to create a pasta with a vigorous, wholehearted temperament that is truly Italian. Raw, its aroma is reminiscent of jute and licorice root. Cooked, it exudes the fragrances of fresh farm milk, mashed potatoes and roasted chestnuts. It has the toothsome and lively mouthfeel of buttery breadcrumbs, with an alluring final note of sea salt.
Felicetti Biologica Alfabeto 401 A line that brings with it all the genuineness of the earth, the purity of our water and mountain air. the best organic grains, comes a product with a full flavour that conquers every palate.
The silky texture and the elongated cut of Fusilloni emphasize the graceful strength of Matt wheat, ensuring an indissoluble engagement with succulent sauces, as well as with vegetable-based toppers.
The large penne with smooth surface enhance the fine and elegant texture of the Matt semolina: with the diagonal cut the combination with low-fat condiments explodes in all its integrity.
The small size and the delicacy of the nuances of the Matt wheat create in the spirals of the Eliche the environment suitable for the most inviting sauces, persuasive creams, invigorating sauces gathered in their graceful scrolls.
The distinctive shape of this pasta, enhanced by the crystalline purity of Matt semolina, is the perfect counterpart for substantial condiments: mousses and thick sauces are welcomed and pampered in a seductive embrace.
A cheeky shape that can embrace even the most voluptuous sauces. Its soft and sensual curves blend well with the ancient truth, austere taste and convincing texture of this wheat.
This long shapes elliptical section is voluptuously enveloped by seafood sauces, but also knows how to welcome earthier flavors, yet always preserving the sweet expressiveness of this wheat. Linguine make for a joyful and elegant banquet.
These spirals are a sweet trap for all kinds of sauces, including vegetable based ones. Kamut Khorasan Fusilli cling to the most intense condiments, and gently combine with delicate ones: they can steal the spotlight, but know when to step back.
Farro Fusilli are a rural festivity, a bacchanal of genuine and joyful flavors. Their coils can hold the densest and richest sauces, but even simpler vegetable combinations are greatly enhanced by this shape?s endless spiral.
Thanks to their elliptical cross-section, the larger surface, the complex texture, and the genuine, powerful flavor, Linguine are the best friends of a generous cuisine, but can also unveil an unexpected finesse when paired with vegetable sauces.
Light-coloured Psyllium seeds are particularly suitable for the production of baked goods and taste particularly good in smoothies and in combination with yoghurt.
