Linguine Bio of ancient Senatore Cappelli wheat

It was 1968 when my grandfather, Enos Ghignoni, received the Provincial 'Spiga d'Oro' (Golden Ear) Award in Grosseto from the Italian Federation of Agricultural Consortia as part of the 17th National Competition between seed grain producers. Since then, we have always nurtured the dream of returning to wheat processing. This is how our pasta was born: brown, tasty and crunchy; a stone-ground, bronze-drawn and slowly dried pasta. A brand new, yet ancient pasta, high in protein and low in gluten, that is not heavy, but rather astonishing for its warm flavour of sun and wheat and its delicately wrinkled surface, capable of holding the most elaborate sauce and enhancing, and exalting, the simplest, even if it is extra virgin olive oil and grated Parmesan cheese.