Turanic wheat belongs to the large group of durum wheats. The exact classification is Triticum turgidum subspecies turanicum, commonly T.turanicum.
It is native to the Khorosan region (North-East of Iran), widespread in the Mediterranean basin and also in Italy, it has been forgotten in modern times.
It is an ancient and "forgotten" grain that contains little gluten and is therefore particularly digestible without losing its uniqueness on an organoleptic level.
Qualitative analyzes and sensory evaluations have highlighted its low gluten content, making it also suitable for subjects with digestive disorders.
Did I make you a little curious?
Would you like to know what a good dish of pasta made with this grain might taste like?
Come and visit me in the shop and you will find the sedanini from the MANCINI pasta factory made with this wheat grown, ground and processed by them in the Marche region.
100% ITALY in every way
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