Saragolla is considered the ancestor of modern durum wheats, it belongs to the same family as Korasan (known by the trade name Kamut); it was introduced into Italy in 400 AD. C. The pasta obtained, already when boiled, is particularly fragrant compared to common 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 quantity of gluten, making it particularly digestible.
Type: Semi-wholemeal in 500 g packs.