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Friselline with Senatore Cappelli Wheat
“A piece of history to snack on.”
An ancient, prized durum wheat that in Puglia was called the “meat of the poor”. Twice-baked, crunchy, no soaking needed.
Ancient wheat No soaking needed Short supply chain — Km 0
Not all flours are equal. Senatore Cappelli wheat is an ancient durum wheat cultivar: robust, aromatic, full of flavour. In Puglia and Salento last century it was called the “meat of the poor” — because it truly fed farming families.
Using it in friselline is a deliberate choice: more flavour, more substance, an aromatic profile that modern wheat does not have. Senatore Cappelli friselline are recognisable from the first bite. They are not soaked: they are snacked on, dressed, taken anywhere.
The story
The senator, the geneticist and the wheat that united them
At the turn of the 19th and 20th centuries, a senator from Abruzzo named Raffaele Cappelli had the foresight to support the work of the geneticist Nazareno Strampelli, from the Marche. Strampelli selected the cultivar we now call Senatore Cappelli from a durum wheat of Tunisian origin. He adapted it to the dry, clay soils of southern Italy — and it worked.
For decades Senatore Cappelli was the wheat of Puglian farming families: disease-resistant, with an excellent yield. In Puglia and Salento they called it the meat of the poor. Then agricultural modernisation arrived and it was almost forgotten. Today it is back, rediscovered by those looking for genuine quality.
The wheat
Why it is different
Senatore Cappelli durum wheat has not undergone the intensive hybridisation of recent decades: it is closer to the wheat our grandparents ate. It is still wheat: it contains gluten, like every frisella.
In friselline this translates into a fuller, more complex flavour, with an authentic grain note that lingers. It is not subtle: you can taste it. And that is why it is worth choosing.
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Like all friselline, they are not soaked before eating. Dress them just before serving with extra virgin olive oil, cherry tomatoes, paté or preserves. Senatore Cappelli wheat stands up well to bold toppings: it does not need much to shine. |
How to enjoy them
Pairings that bring out the wheat
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With extra virgin olive oil and tomatoes
The classic topping that brings out the grain: diced fresh tomato, extra virgin olive oil, a pinch of salt. Senatore Cappelli does the rest.
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With Puglian pâtés
Olive pâté, aubergine cream, artichokes. The robust flavour of the wheat pairs perfectly with the pâtés of our tradition.
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With mozzarella and rocket
A fresh pairing that always works: mozzarella, rocket, a few capers, oil. The frisellina is a crunchy, tasty base.
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Instead of bread
At the table instead of bread, with soups, pulses and aged cheeses. The ancient wheat has enough character to go with hearty dishes.
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Product sheet
At a glance
| Product |
Puglian friselline with Senatore Cappelli wheat |
| Wheat |
Senatore Cappelli durum wheat, an ancient non-hybridised cultivar |
| Size |
200 g pack |
| Baking |
Twice-baked |
| How to eat them |
As they are, no soaking |
| Origin |
Puglia |
| Once opened |
Keep in a sealed container |
Frequently asked questions
Everything you want to know
Should Senatore Cappelli friselline be soaked like large frise?
No. Like all friselline they are not soaked: they are eaten straight away, no soaking. They are a dry snack to dress just before eating. If the topping is juicy they may soften slightly on the surface, but they stay crunchy.
What makes Senatore Cappelli wheat special?
Senatore Cappelli is an ancient, non-hybridised durum wheat cultivar. Its aromatic profile is more complex and its flavour fuller than modern wheat. It was the wheat of Puglian farming families: they called it the meat of the poor because it truly fed them.
Are they suitable for people with gluten intolerance?
No. Senatore Cappelli is a durum wheat and contains gluten: these friselline are not suitable for people with coeliac disease or gluten intolerance. Ingredients and allergens are listed in the Product Details on this page.
How long do they keep?
Being fully twice-baked and dry, they keep for several months from production. Check the date on the pack. Once opened, keep them in a sealed container.
Where can I find Puglian pâtés to pair with them?
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The wheat that fed Puglian farmers
Senatore Cappelli: an ancient, robust cultivar. Twice-baked in our friselline. A flavour that tells the story of the real Puglia.
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