The Cappelli variety:
digestibility and high nutritional values

Research on the Cappelli variety was conducted by the Fondazione Policlinico Gemelli.

A sample of patients was asked to eat 100 grams of pasta per day for a period of five months. All the pasta was contained in identical packs so the types of pasta could not be differentiated. The results were impressive. You can read the research study here. The goal was to compare the effects of Cappelli wheat with those of standard wheat. An in-depth, scientifically significant research study was carried out by the gastroenterology team of the Fondazione Gemelli and the results were outstanding. During a time frame of three months, a battery of tests was performed on a number of patients who had previously been admitted to the Centro Malattie dell’apparato digerente (Centre for diseases of the digestive system) in the Polyclinic in Rome.

Almost all of the patients were suffering from gastrointestinal problems mainly caused by consuming foods present in their diets, the most common were: food allergies, lactose intolerance and other gluten-related issues.

Non-celiac gluten sensitivity is increasingly widespread and manifests itself through intestinal and extra-intestinal symptoms closely linked to the consumption of foods by those not suffering from celiac disorders. After a thorough medical and nutritional examination, each individual was randomly given a dietary plan to be followed in the successive two weeks: one group was on a Cappelli variety diet, the other on a regular, standard pasta diet.

Patients were asked to eat a daily amount of pasta (100 grams) from identical packs so that they could not recognize the type or variety. After this first period of experimentation both groups returned to a gluten-free diet for a suspension period of two weeks and then each patient swapped group for another two weeks, and alternated. What really stands out regarding the data from the experiments in the Fondazione Gemelli research is that patients showed considerably lower gastrointestinal and extra-intestinal symptoms immediately after eating the Cappelli durum wheat variety of pasta.