Organic Cereals

Durum wheat

Durum Wheat from Integrated and Organic Production

One characteristic that distinguishes durum wheat from soft wheat is that at maturity the caryopses are glassy and not floury.

This is due to the particular protein composition of durum wheat, which therefore gives mainly semolina and not flour. The properties of durum wheat proteins mean that the masses obtained by kneading semolina with water are particularly suitable for making pasta. In addition to the widespread pasta, many Mediterranean foods are based on durum wheat, of which the best known are couscous and bulgur. Some special types of bread are made from durum wheat flours.

Spelt

Spelt from Integrated and Organic Production

Spelt is famous for being the staple food of the Roman legions who set out to conquer the world . It was mainly used to make bread, flatbreads (libum) and polenta (puls).

The word "flour" is obviously derived from "spelt." Its cultivation has gradually declined over the centuries, supplanted by soft (descended from large spelt) and hard (descended from medium spelt) wheat, with higher yields and lower processing costs. In recent years, thanks to its flavor and important nutritional properties, spelt is making a comeback in the market.