Frantoio Sequerciani’s spaghetti are made from the Senatore Cappelli wheat variety, an ancient Italian durum wheat variety. The wheat reaches a height of up to two metres and is therefore somewhat susceptible to strong winds and rainfall. However, it has one of the best flavours of all durum wheat varieties. It also has unbeatable practical advantages: Thanks to the comparatively high protein content, the pasta remains firm even though it has been prepared without eggs.
The pasta is produced using bronze moulds and dried slowly at a low temperature for up to 48 hours. This preserves the nutrients and the flavour of the ingredients. The Spaghetti taste great with tomato sauce, olive oil, pesto, vegetable sauce or seafood.
In Sequerciani, on a hill in southern Tuscany, so-called “ancient wheat varieties” are cultivated, which, compared to today’s varieties, are not intended for intensive farming. These old hard and soft wheat varieties have not undergone any breeding changes in their long history and are not dependent on high levels of mineral fertilisation and the subsequent mandatory treatments with pesticides and fungicides.
