Il Cappelli or Senatore Cappelli is made from a rare species of durum wheat that was rediscovered by the Italian scientist Nazareno Strampell in the early 1900s and is now grown between Puglia and Basilicata. Its raw smell resembles jute and liquorice. Cooked, it releases aromas of fresh farm milk, mashed potatoes and roasted chestnuts.

Il Cappelli is an ancient grain with little gluten and with flavonoids and antioxidants. Because it contains less gluten, it is easier to digest. Il Cappelli is only grown organically in Italy, because the grain does not tolerate fertilizers and pesticides.