From a Romagna-based farm, it is cultivated in central/northern Italy, especially in the Adriatic zone.
The sheaf of Orobel wheat is elongated and characterised by an intense yellow colour upon ripening. It is a medium-low sized wheat and can grow up to 60 cm in height. It has a medium-high content and medium gluten level.
Orobel durum wheat flour is perfect for pasta and bread which lasts for up to 4/5 days and distinguishes itself due to its characteristic colour.