Description

Alce Nero's "Cappelli" durum wheat rigatoni is made from a historic durum wheat variety grown since the beginning of the 20th century. It was then that Nazareno Strampelli conducted experimental tests in the fields provided by the Marquis of Cappelli, and obtained excellent varieties, including the Cappelli variety. Semolina dough grown in Italy, mainly in the provinces of Bari and Foggia, is prepared using spring water from the Alps.
Thanks to their shape, Alce Nero's "Cappelli" durum wheat rigatoni absorbs the sauce over its entire surface, making it suitable for a wide variety of dishes.