Principe di Gerace's organic pasta prepared with flours obtained from our ancient grains grown and ripened in the sun with love and passion in the South of our beautiful Italy. The entire supply chain is strictly controlled from the harvesting of wheat in the fields, to bronze drawing, to slow drying, every phase of the process aimed at obtaining a high-end product. The Cappelli Variety wheat flour, used for the preparation of this pasta, is particularly significant in the Mediterranean diet because of its high protein content (about 16% on the dry product) so much so that, at the beginning of the 900s, the time when Cappelli wheat was introduced in Italy, it was defined as the meat of the poor precisely because of its high protein content and low gluten and sugar content. The bronze drawing, of ancient Italian tradition at low speed, slow drying, at low and constant temperature for about 30/35 hours, which reproduces the natural drying in the sun, where the pasta reaches the nutritional and organoleptic characteristics of excellence, give our pasta high digestibility and the typical porous and rough surface capable of retaining any sauce. Italian durum wheat semolina pasta variety CappelliTable Nutritional values:Average values per 100 gEnergy value353 kcal / 1472,77 kJGrasses1.51 gof which saturates6.9 gCarbohydrates14 gof which sugars70.0 gProteins13 gTotal dietary fiber0.72 gSalt0.27 g