Turanicum wheat is a durum wheat subspecies. The exact classification is Triticum turgidum subepscies Turanicum, commonly known as Triticum Turanicum. Originally from the Khorasan region (north-east of Iran) and now widespread in the Mediterranean Basin and also in Italy, this grain has largely been forgotten in modern times. Prometeo di Urbino and Azienda Agricola Mancini, in collaboration with the cereal expert agronomist Oriana Porfiri, have put together a complete production chain from seed to pasta. The result is Pasta Mancini's Sedani 20 Righe, earth coloured with a distinct wheaty smell when cooking, 40mm long and 7mm thick. Cooking time is between 5-7 minutes. Qualitative analysis and sensory evaluations have shown a low gluten content with a "soft", easily digestible structure, making it suitable for consumers that suffer from indigestion. Given the delicacy of its structure, we recommend a very quick toss in the pan when mixing in the sauce in order to maintain its consistency and taste.
Mancini, wheat from the land.
water and stone-ground Turanicum durum wheat semolina
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