Bio Logistic

Senatore Cappelli wheat

Defined as a type elected in the '30s, Senatore Cappelli wheat was widely used in Puglia and Basilicata. Its plant has a height of about 1.80 meters, is highly digestible and contains high percentages of lipids, amino acids, vitamins and minerals. It is a wheat with ariste, which are filaments noticeable in the grasses. It is also a very hard wheat, reason for which pasta made of it never overcooks. Senatore Cappelli wheat replaced many indigenous durum wheats until it reached an extension equal to 60% of the Italian surface cultivated with durum wheat. Similarly to the indigenous durum weath and Senatore Cappelli, it happened to many varieties of common wheat which were wiped out by the arrival of Strampelli seeds, which soon covered more than 80% of Italian production. For this reason, until the beginning of the battle of wheat in 1925 the production Strampelli wheat were seen with great distrust in some areas of Italy because it contrasted the traditional use of local grains. Senatore Cappelli wheat is grown especially in Southern Italy and the islands for the production of flour, pasta, organic bread and other high quality bakery products. These products derive from a cereal which excellence in authenticity, organoleptic qualities and nutritional properties as it is free from any contamination with durum wheat varieties irradiated with GMO.

The increase of those who, for medical reasons or fashion, prefer to give up products containing gluten is directing the worlds of the agri-food industry and of scientific research to evaluate viable alternatives that can help reducing the effects of these pathology. A randomized cross-over study was performed on 42 patients diagnosed with NCGS. These subjects were divided into two groups: one was fed with pasta produced with Senator Cappelli variety, and the other with standard commercial pasta for a period of two weeks. Then, after a two-weeks washout period, the groups swapped the type of pasta. The symptoms were assessed at the end of the experimental period and patients reported an improvement in overall symptoms after eating Senatore Cappelli pasta compared to standard pasta. In addition, decreases of different gastrointestinal and extraintestinal symptoms -such as swelling, abdominal distention, rash, flatulence, feeling of incomplete evacuation, dermatitis and numbness of the limbs- were recorded.