A primitive wheat for Girolomoni organic pasta
Triticum turgidum durum
The favourite of Romans and Etruscans
Produced by us, from wheat to pasta
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.
Emmer Wheat Corallini500g
Emmer Wheat Tagliatelle250g
Emmer Wheat Fusilli500g / 5kg
Whole Emmer Wheat Fusilli500g
Emmer Wheat Penne Rigate500g / 5kg
Whole Emmer Wheat Penne Rigate500g
Emmer Wheat Spaghetti500g
Whole Emmer Wheat Spaghetti500g