Cappelli wheat is a rare strain of durum wheat discovered at the turn of the last century by one of Italy's most outstanding scientists Il Cappelli. Wheat is grown in organic fields in Puglia. In combination with the purest spring water from the Dolomites, Il Cappelli is pasta with a vigorous, wholehearted temperament that is genuinely Italian. Raw, its aroma is reminiscent of jute and liquorice root. Cooked, it exudes the fragrances of fresh farm milk, mashed potatoes and roasted chestnuts—sweet buttery breadcrumbs with a lovely final note of sea salt - delicious and lively.