Ancient wheat Emmer and Wholemeal Emmer

Triticum turgidum durum

The favourite of Romans and Etruscans

In historic terms, Emmer was most popular grain in the Fertile Crescent until the Bronze Age. From here, between 9500 and 7000 years ago, it spread through the Mediterranean Basin, where it remained one of the most widely grown wheat varieties until the arrival of durum wheat.

In the latter part of the 20th century, with the modernisation of farming, Emmer began gradually to disappear from crop rotation, to become relegated to tiny, marginal areas, where it adapted above all thanks to its hardy nature, few needs in terms of fertile soil, and resistance to cold.

Emmer has a good content in mineral salts, vitamins and proteins.

There is a perfect Girolomoni pasta for every recipe. See our full range of organic pasta ›