Saragolla is considered the ancestor of modern durum wheats, it belongs to the same family as Korasan< /em> (known by its trade name Kamut); it was introduced into Italy in 400 AD. C.
The pasta obtained, already when boiled, is particularly fragrant compared to ordinary pasta, once drained, even just accompanied by a drizzle of oil, it will be surprisingly tasty when tasted. It stands out for its high content of antioxidants and a moderate amount of gluten, making it particularly digestible.
Type: Semi-wholemeal