Description

Organic Alce Nero cappelli durum fusilloni 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 received the highest quality grain, 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 Cappelli durum wheat fusilloni soaks up the sauce over the entire surface, making them suitable for a wide variety of dishes.