"Flour Power", the ancient wheat variety is rediscovered!

...Two days later, we visited the Masseria Salinola agriturismo in Ostuni. Daniele, the owner, and more importantly, his mother, Lucia, offered to teach us how to make orecchiette, the pasta they would be serving for dinner. We gathered in the kitchen and made the “little ears” of pasta using, to our delight, Senatore Cappelli flour. It was a wonderful experience that made for a wonderful meal and a wonderful memory worthy of adding to our collection of genuine articles.

Written by NANCY CHRISTY & NEIL HEINEN, JUNE 2014
read more on www.madisonmagazine.com/Madison-Magazine/June-2014/Senatore-Cappelli-Flour-Italy/