{"id":5633,"date":"2026-10-20T10:29:49","date_gmt":"2026-10-20T10:29:49","guid":{"rendered":"https:\/\/www.tatama.it\/2026\/10\/20\/grani-antichi-senatore-cappelli-tumminia-russello\/"},"modified":"2026-10-20T10:58:23","modified_gmt":"2026-10-20T10:58:23","slug":"grani-antichi-senatore-cappelli-tumminia-russello","status":"publish","type":"post","link":"https:\/\/www.tatama.it\/en\/grani-antichi-senatore-cappelli-tumminia-russello\/","title":{"rendered":"Ancient grains in Apulia: Senatore Cappelli, Tumminia and Russello from field to table"},"content":{"rendered":"

In 2018 we sowed our first fields of ancient grains<\/strong>, secondo tradizione. Non \u00e8 stata una scelta di moda, ma la stessa idea che guida il lavoro sugli ulivi: preferire la biodiversit\u00e0 e le variet\u00e0 del territorio alle alte rese. Oggi da quei campi nascono la nostra pasta, le frise e i taralli. Ecco quali grani coltiviamo e perch\u00e9.<\/p>\n\n\n\n

What are ancient grains<\/h2>\n\n\n\n

Si chiamano \u201cantichi\u201d le variet\u00e0 di frumento coltivate prima della grande selezione genetica della seconda met\u00e0 del Novecento, quella che ha puntato tutto sulla quantit\u00e0. Sono piante pi\u00f9 alte, pi\u00f9 rustiche, che rendono meno ma si adattano bene ai terreni e al clima del Sud e chiedono meno interventi.<\/p>\n\n\n\n

Nei nostri campi a San Vito dei Normanni coltiviamo tre variet\u00e0 di grano duro.<\/p>\n\n\n\n

Senatore Cappelli<\/h2>\n\n\n\n

\u00c8 il grano duro pi\u00f9 famoso tra quelli antichi: selezionato all\u2019inizio del Novecento dall\u2019agronomo Nazareno Strampelli, per decenni \u00e8 stato il grano della pasta italiana. Ha spighe alte e una semola gialla e profumata, ideale per la pastificazione.<\/p>\n\n\n\n

Tumminia<\/h2>\n\n\n\n

Antica variet\u00e0 siciliana, \u00e8 un grano \u201cmarzuolo\u201d: ha un ciclo breve e si semina tardi, verso la fine dell\u2019inverno. D\u00e0 una farina scura e saporita, dal gusto deciso, che porta carattere a pane e prodotti da forno.<\/p>\n\n\n\n

Russello<\/h2>\n\n\n\n

Anche il Russello viene dalla tradizione siciliana e deve il nome al colore rossiccio delle spighe a maturazione. \u00c8 un grano rustico e resistente, con una semola dal sapore dolce e intenso.<\/p>\n\n\n\n

\"Lavorazione
From grain to pasta, by hand.<\/figcaption><\/figure>\n\n\n\n

From field to pasta<\/h2>\n\n\n\n

The semolina from our grains becomes ancient grain pasta<\/a> di Tatam\u00e0. \u00c8 una pasta che si riconosce gi\u00e0 dal colore e dal profumo, e che in cottura tiene bene. Sta benissimo con condimenti semplici: pomodoro, verdure dell\u2019orto, legumi e un filo del nostro olio extravergine d\u2019oliva IGP biologico<\/a>.<\/p>\n\n\n\n

Frise and taralli: the traditional Apulian bakery<\/h2>\n\n\n\n

Since 2022 our grains have also become baked goods. Frise<\/strong> sono il pane secco della tradizione pugliese: si passano velocemente nell\u2019acqua e si condiscono con pomodoro, olio extravergine d\u2019oliva IGP, sale e origano. I taralli<\/strong> li facciamo con i nostri grani antichi e il nostro olio, croccanti e perfetti per l\u2019aperitivo.<\/p>\n\n\n\n

\"Frise<\/figure>\n\n\n\n

You will find frise and taralli on our baked goods<\/a>page. And if you are wondering which wine to pair with a frisa with tomato, we have written an article about vini Tatam\u00e0 e gli abbinamenti con la cucina pugliese<\/a>.<\/p>\n\n\n\n

\n
Discover our ancient grain pasta<\/a><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Since 2018 we have grown ancient grains the traditional way. Here is what Senatore Cappelli, Tumminia and Russello are and how they become our pasta, frise and taralli.<\/p>","protected":false},"author":1,"featured_media":5095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":["post-5633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grani-antichi"],"yoast_head":"\nGrani antichi in Puglia: Senatore Cappelli, Tumminia e Russello dal campo alla tavola - Tatam\u00e0<\/title>\n<meta name=\"description\" content=\"Dal 2018 coltiviamo grani antichi secondo tradizione. 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