Senatore Cappelli is a heritage flour. Finely milled durum wheat or semola rimacinata. The longer grains, and height of the stalk are characterisitic of this grain. Contains higher percentages of lipids, amino acids, vitamins and minerals. The wheat bran, produced through the grain mill process, is ideal in the making of bread and pasta of superior quality. It was popular from the early to the  mid 19th century, and introduced by an Italian agrarian reform politician from Abruzzo named Rafaelle Cappelli. Googling it recently I found an American source for it online. So hoping to finally try a true pane di Matera with this distinguished prized flour, wish me luck on making use of this signature flour.