Our organic durum wheat flour from ancient grains (Senatore Cappelli variety)comes from our fields here in the beautiful Orcia Valley between Pienza and Montepulciano.

Senatore Cappelli wheat is considered the father of durum wheat, defined in the 1930s as the “chosen race”, it is a rustic durum wheat that grows well on poor and clayey soils. For its excellent nutritional qualities and high protein value, it was also called “the meat of the poor”.

Our flour from ancient grains is wonderful to make pizza or pasta.



In everything we do here at Podere il Casale, we always try to leave the final product as natural as possible, this is why we grind our flour in a mill closeby that still stone grinds.

Stone grinding means that the grinding takes place with the whole grain of wheat at a low processing speed, which reduces an overheating of the flour and therefore maintains its vitamins. Thanks to this “soft process”, the wheat germ that is on the outside of the grain is also preserved. The wheat germ contains particularly valuable nutrients such as vitamins of group E and group B, mineral salts such as phosphorus, potassium and magnesium, fiber and antioxidants. With an industrial refinement these nutritional benefits get lost, so it is said that stone-ground flours guarantee a healthier and more balanced diet apart from having a much more aromatic flavor.