This pasta is produced using durum wheat semolina "Cappelli", cultivated in Sicily.
Cappelli certainly deserves a place of privilege among the old varieties of durum wheat, because it was the first "chosen" variety, selected by Nazareno Strampelli, the "wizard of wheat".
Cappelli is a high-protein wheat; it stands majestically and tall in the fields. The considerable height of this wheat (it can reach 180 cm) has made this variety difficult to cultivate because it is at risk of continuous allurement due mainly to wind and rain.
Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs
eatable noble mould bark, white dough with little punching; he becomes creamier with increasing maturity, aromatic taste with light hircine marks. The Goat Camembert is OGM-free and carries the quality sign for South Tirol.
Polenta with bacon - gastronomic speciality on the basis of cornmeal and additions. cook for 4 minutes and the dish is ready.
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
During the hot season, which did not allow for air curing, in earlier times people began to cook the meat first and then lightly smoke it. This resulted in a good shelf life and a food product with an extraordinary taste and aroma.