Capoccia Bio has its roots in the early 1900s, when Cesare Capoccia moved to Morano Osteria, a hamlet of Gualdo Tadino, and began cultivating the Umbrian land with passion. The company has grown with the family, passing from generation to generation.

Today, under the guidance of Gabriele Capoccia, the company has embraced organic methods, recovering ancient local crops. With the support of his parents, Cesare and Laura, who oversee the nutritional aspects of the products, Capoccia Bio follows a complete production cycle, handling all stages directly: from cultivation in the fields to milling with a slow-rotation stone mill, to processing in a bakery-laboratory where they produce bread, flours, legumes, cereals, pizza bases, focaccia, crescia, and pasta, all strictly organic.

Between the Umbrian soil and the consumer's table, there are no intermediaries: just healthy, sustainable, and authentic products.

Made exclusively with the finest Italian wheat, Capoccia Bio pasta is 100% made from Cappelli wheat, the most "modern" among ancient grains and the most widespread between the 1920s and 1960s, before the introduction of industrial processing. With its tall stalk and deep roots, Cappelli wheat does not tolerate fertilization well, making it particularly suitable for organic cultivation. This wheat contains fewer proteins and sugars but is rich in minerals and vitamins, characteristics that are reflected in its aromatic and persistent flavor, reminiscent of the unique taste of Cappelli pasta.

The pasta is bronze-extruded, creating a rough and porous texture that better holds sauces, and dried at low temperatures, maintaining its flavor and quality. Coming from an internal and certified organic supply chain, it guarantees complete control over every stage of production, resulting in a healthy and genuine product without chemical treatments.

ALLERGENS:

Contains Gluten.

COOKING TIME:

6 - 8 min.