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Rustichella d'Abruzzo Triticum

Pasta range ✔ Checked: 10.2026 · sources: 3 Updated:

Rustichella d'Abruzzo organic line of old grains: Senatore Cappelli durum wheat (also wholegrain), farro, Saragolla and Timilia.

Rustichella d'Abruzzo Triticum is the brand's 100% organic line of old Italian grain varieties; its name comes from the Latin word for wheat. It covers Senatore Cappelli durum wheat – an autumn variety selected in 1915 by the agronomist Nazareno Strampelli – in white and wholegrain versions, as well as farro (emmer), the old durum varieties Saragolla and Timilia, and flours. According to the company, Timilia is a short-cycle, drought-resistant durum wheat milled with stone mills, and Saragolla was once so widespread in southern Italy that its name meant durum wheat in general.

The shop lists Senatore Cappelli spaghetti, spaghettone, linguine, orecchiette, fusilli, penne rigate, rigatoncini, pipe rigate and mezze maniche; wholegrain spaghetti, fettuccine, fusilli, penne and conchiglie; farro spaghetti and penne; Saragolla spaghetti and rigatoncini; and Timilia pennine. The Spaghettone Senatore Cappelli contain organic Senatore Cappelli durum wheat semolina and water.

The line suits those who choose organic food and old grains.

Facts

Raw materialOrganic semolina of old grains: Senatore Cappelli durum wheat (also wholegrain), farro, Saragolla, Timilia
Main useOrganic dry pasta from old grains

What it includes

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How it connects to Pasta

Rustichella d'Abruzzo Triticum → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta

Frequently asked questions

Which grains are used in Rustichella d'Abruzzo Triticum?

Senatore Cappelli durum wheat (also wholegrain), farro and the old durum varieties Saragolla and Timilia.

Is the Triticum line organic?

Yes, the company describes Triticum as its 100% organic line.

What to read next

  • Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
  • Rigatoni — Large ridged tubes of pasta; De Cecco and Barilla describe them as a traditional shape from Rome.
  • Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
  • Casarecce — Short dry pasta rolled and folded like a small piece of parchment; De Cecco gives a cooking time of 11 minutes.

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Sources

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