Particularly spread in Abruzzo the Cappelli grain derives from Ancient Rieti grain and presents multiple qualities which in the shape of the “chitarra” find their maximum expression of taste in the traditional abbruzzese regional table.
Try them with the traditional Abruzzo Solleone Bio Sauce with a few drops of Extra Virgin non filtered Solleone Bio Olive Oil.
Hard grain flour of Cappelli* variety
|Nutrition fact:||100 g|
|Energy||1463 kj /354 kcal|
|of which saturated fat||0.3 g|
|of which sugars||5.5 g|
|Language on labelling||FR|