Sequercelle 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 is one of the best-flavoured 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 in bronze moulds and slowly dried at a low temperature for up to 48 hours. This preserves the nutrients and flavour of the ingredients. Sequercelle taste great with flavoursome sauces, pesto (alla genovese or alla siciliana), meat ragout, vegetable or cheese sauces (also with spicier cheeses such as Taleggio or Gorgonzola) or sauces based on mushrooms and cream.
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.
