An ancient wheat which derives from Khorasan (triticum-turgidum), previously known and cultivated by the Egyptians, very similar to the one used to make Kamut® flour.
Saragolla is a durum wheat rich in good proteins and low in gluten; it is characterised by a large and full sheaf, with a long stalk which grows up to 1.5 m in height. Saragolla durum wheat flour is yellowish in colour.
Excellent for pasta, excellent baking properties. Characterised by a persistent and slightly spiced flavour, also recommended for bread, which is dark in colour and, if baked using natural yeasts, lasts up to 4/5 days.