We use a small number of good quality, exclusively organic ingredients with no yeast added. Spelt, Kamut, oat flour and flour made with the Cappelli variety of durum wheat, extra virgin olive oil, water and salt, form the basis of our recipes. We add fresh vegetables, goat’s cheese or lactose-free mozzarella (more easily digested), spices and oil-rich seeds.
OUR RAW MATERIALS
It comes from the middle-east and is an ancient relative of the modern durum wheat. Since it has never been genetically modified, and it has always been produced according to the organic farming’s criteria, its standard of quality are high. This grain, characterized by a sweet and natural after-taste, has a high versatility of use and remarkable nutritional values, thanks to a high value of proteins and mineral salts like selenium, zinc and magnesium. A research of the International Food Allergy Association (Illinois, USA) shown that products made with Khorasan Kamut wheat could be excellent substitutes for subjects who demonstrate common grain intolerance; it’s not recommended to celiac disease sufferers, because it contains gluten.
It’s the oldest type of cultivated wheat: for centuries it has been a basic food, used also as good of exchange and in religious rites, while in the Middle age began cultures of other varieties of cereals.
The spelt’s grains are little, very hard, yellow or nut brown: is a cereal which grows in sterile fields, and cold resistant, but the harvesting is very difficult.
In Italy is cultivated specially in Toscana and Liguria. You can find three variety of spelt: small, medium and large. Is the less calorific cereal: it contains 15% in protein, has high roughage values and a very small cholesterol level; is a very good source of calcium. It contains gluten, so it’s not appropriated for celiac disease sufferers.
DURUM WHEAT “SENATORE CAPPELLI”
The name of this durum wheat is due to the Senator Raffaele Cappelli, in the first ‘900, promoter of the land reform which led to the distinction between durum and tender wheat. “Senatore Cappelli” is obtained in 1915, in Foggia, by genealogical selection, thanks to Nazareno Strampelli.
This wheat is very difficult to cultivate, in cause of its high ears, in fact the plant is more than 1.80 meters tall. “Senatore Cappelli” is an ancient grain, never exposed to any contamination, unlike the other varieties of OGM durum wheat, used in agriculture. This grain is rebooked in the National Variety register and is possible to find it in Marche, Basilicata and Calabria.
The wheat, finds its native environment in the south-west Asia. It was one of the first plants permanently cropped by sedentary people: historically, the wheat cultivation brought the human societies from simple organizations to more elaborated ones. The wheat flour is used to make pasta, bread and derived, sweets. It can be whole-wheat, type 1, type 2, type 0 and type 00, in base of the refining level. Is very rich of carbohydrates and starch, and contains variable quantities of vitamin A, vitamin B, mineral salts like potassium, calcium, phosphorous and magnesium. It has also a fairly good protein content (about 13%), while the fat one is quite a lot less (about 2.9%).
Unlike refined grains, whole grains do not undergo the removal of the external part of the grain, but retain the bran and the germ, rich in nutrients and healthy compounds. The bran, which is the outer part of the grain, is rich in vitamins B, antioxidants and fiber, while the germ is full of minerals such as iron, zinc and vitamin E. By contrast the refining process depletes the final product, especially from fiber, which stimulate the secretion of saliva and gastric juices, giving a feeling of satiety while normalizing the intestinal functions and lowering the levels of cholesterol in the blood. The consumption of foods made from whole grains helps reduce the level of “bad cholesterol”, triglycerides and blood pressure, while it helps increase the concentration of good cholesterol, for balanced diet.