Particularly widespread in Abruzzo, Wheat Cappelli derives from Old Wheat Rieti and has multiple qualities that, in the form of the “guitar”, find the maximum expression of the traditional regional table of Abruzzo. Try them with Solleone Bio “Abruzzo” sauce and a drizzle of Solleone Bio unfiltered extra virgin olive oil.​

Particular organoleptic and technological qualities make Timilia the queen of Sicily. An ancient durum wheat cultivated for many generations that turns into a very tasty Spaghettone, a tribute to traditional Sicilian regional cuisine. Try them with the Solleone Bio “Sicilian” sauce and with a drizzle of organic extra virgin olive oil and Valli Trapanesi Solleone Bio DOP.

Linguine, a typical form of pasta from the Liguria region, finds a particular flavor in the version made with wheat Cappelli. Dressed in Portofino Solleone Bio Sauce, they recall the scents of the sea and the splendid steep Ligurian hinterland on the coast. It is advisable to decorate the dish with two whole leaves of basil to further enhance the aroma and thus enrich the presentation on the table, and season with a drizzle of filtered Solleone Bio extra virgin olive oil.

Rustic and excellent, originating from the Puglia region, Saragolla wheat is highly appreciated for the quality of its semolina. It turns into a delicious Orecchiette to welcome the aromas of the typical Sauces of the wonderful land of Puglia. Try them with the Solleone Bio “Puglia” Sauce.​

Inspired by Tuscany, the Pappardelle rediscover a rustic and sublime flavor inspired by the whole history of the Tuscan table. Try them with Solleone Organic “Toscana” Sauce. 

Also called “small spelled”, Triticum Monococcum is a popular variety of wheat whose ancient origins date back more than ten thousand years. Typical of the Lazio region, he finds in the roughness of fettuccine a perfect combination with the typical condiments of traditional Lazio cuisine. Try them with Solleone Bio “Romana” sauce and a drizzle of Solleone Bio unfiltered extra virgin olive oil.