Organic Vitoni 100% Cappelli wheat
Organic Vitoni 100% Cappelli wheat
Organic Vitoni 100% Cappelli wheat

Organic Vitoni 100% Cappelli wheat

  • CHARACTERISTICS - Organic semi-whole semolina pasta, 100% ancient durum wheat: Cappelli (Origin : Tuscany)Rough texture produced by bronze die extrusion. Cooking time: 12 minutes.
  • DRYING TIME - Pasta dried for 3,5 days (84 hours) at temperatures below 38° centigrade.
  • NET WEIGHT - 500 g.
  • IDEAL WITH - Thanks to their rolled shape and the roughness given by the Fabbri production method, vitoni hold a considerable amount of sauce and cooking water. This is why this shape is especially suitable with rich sauces, both without meat such as Genoese pesto (or its Tuscan variant with lacinato kale) and with meat or sausage sauces.

TAX incl.

Shipping time

Order before 12.30 for same day shipping (from Monday to Friday).

Customer support

Contattaci al numero +39 055 858 013 o scrivici una mail a

made in Italy

L'assistenza per tutti i prodotti viene gestita in Italia, il nostro servizio è a tua disposizione

14 days
for refund

Compra oggi e decidi domani!
Hai la possibilità di restituire i prodotti acquistati entro 14 giorni dalla consegna


Le transazioni avvengono su sistemi protetti come PayPal. Puoi pagare anche con Contrassegno, Carta di credito o Bonifico bancario



Screw-shaped pasta is a classic today and can be found on every table in the world. Its name comes from the Arab word “bus”, which was the rod that the pasta was wrapped around in its preparation, giving rise to the names busiate in Sicily and busa in Sardinia.

Traditionally called "vitoni" or “viti piccole” by Pastificio Fabbri depending on the size, this shape is often called “fusilloni” or “fusilli” in markets.

Its current version was invented with the rise of industry in the early 20th century, where numerous shapes were inspired by the mechanical science emergent at the time (ruote, radiatore, eliche, etc.). And so, it was that in 1924 Guido Tanzi, an Italian resident in Long Island (New York), had a particular type of die patented that would revolutionise the pasta world of the time. As the inventor himself explained in his statement before the US Patent Office (US. Patent 1,506,869 of 2 September 1924): before, the fusillo was very expensive to make because it required the intervention of a particularly skilled worker each time the die was opened, to ensure the pasta had a uniform appearance. In addition, the hole that the pasta passed through would close up with the old dies and give rise to irregular shapes. This invention therefore made it possible to substantially increase the production yield while simultaneously guaranteeing an impeccable product.  


Organic semi-whole durum wheat semolina, water. 

Contains gluten. May contain traces of eggsoy and mustard

energy 1423 kJ / 340 kcal
fat 2,5 g
of which
saturates 0,8 g
carbohydrate 68 g
of which
sugars 3,7 g
fibre 3 g
protein 12,5 g
salt 0,02 mg


We recommend storing it at temperatures below 18°C and with a relative humidity of 65%, or directly in the refrigerator to discourage the proliferation of insects.

The cooking time may vary slightly depending on the quantity and quality of the protein contained in the wheat after the pasta making. Indeed, the wheat's growth is influenced by atmospheric conditions and the type of soil. This is why the semolina obtained is always different and can affect the pasta-making process and therefore the characteristics of the pasta: cooking, the toughness of the gluten, the amount of starch released into the pot, etc.

The irregularities in size, cut and colour are typical of traditional artisan pasta.

Our labels are applied by hand.

Customers who bought this product also bought: