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“I chose stone-milled Senatore Cappelli flour for its deep flavour, careful two-day drying for texture, and slow bronze shaping for a pasta that keeps both its integrity and nutritional values.”
Stone-ground Sicilian ancient wheat flour brings fuller flavour and golden colour to the table.
Bronze dies shape each strand with a textured surface for holding sauce.
Drying at low temperature over several days preserves aroma and nutrition.
100% Sicilian origin ensures the wheat remains true to its roots.
Gaetano has milled wheat for decades, working with steady hands and a strict respect for Sicilian tradition. Every grain is sourced locally, chosen for its structure and honest flavour. His stone-milling keeps the wheat’s fibre and protein alive, carrying the heritage of Sicilian fields to your kitchen.
Meet Gaetano
Toss with sautéed swordfish, bright lemon and fresh mint for a clean, vibrant plate.
Fold through olive oil and seasonal greens for a slow Sunday lunch.
Finish with a spoon of almond pesto and a squeeze of citrus for a fragrant touch.
Energy, 1205 kJ / 302 kcal
Fat, 1.4 g
- of which: Saturates, 0.4 g
Carbohydrate, 60.0 g
- of which: Sugars, 0.5 g
Protein, 12.8 g
Salt, 0.01 g
Ingredients: Stone-ground Senatore Cappelli Sicilian ancient durum wheat flour, water
313 Railton Road
Herne Hill Station
London
SE24 0JN
Mon-Sat: 8:45am-6pm
Sun: 8:45-5:30pm
