


Pasta made from organic Senatore Cappelli flour, stone-ground at the farm’s mill, bronze-cut and slowly dried at low temperature.
Rich in fiber and minerals, more digestible and with a lower glycemic index.
The irregular and porous surface, firm but not stubborn, pairs well with sauces that complement rather than overwhelm it,
a playful contest for the palate.
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The Cipressini, a new and unique cypress-shaped pasta, is created with a special custom-designed die, resulting in a patented special shape.
Born from the project of four enterprising young people who wanted to pay tribute to their beloved land, the Val d’Orcia, through its most iconic symbol: the cypress tree.
Discover quality and artisanal passion in every dish with Cipressini, a pasta that tells the story and beauty of Tuscany.
Mulino Val d'Orcia pasta is produced using high-quality ancient wheat varieties, cultivated on the farm using organic methods;
Senatore Cappelli durum wheat gives the pasta more fiber and minerals than industrial products, preserving the grain’s lipovitamins.
The resulting pasta is more balanced, easily digestible, and has a lower glycemic index.
6 / 7 minutes
A good rule is to use 1 liter of water per 100 g of pasta; add salt once the water boils, then add the pasta, stirring gently.
Store pasta in a cool, dry place away from light and heat sources.
Senatore Cappelli durum wheat semolina, water
Bronze-cut, dried on average 18 hours at 38 / 42 °C
Box: PAP 22 – Paper
Bag: PP5 – Plastic
Check your local regulations for proper disposal.
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