Semolina Rimacinata from Durum Wheat Saragolla of Basilicata

The Saragolla wheat is a little-known cereal cultivated in small quantities between Lucania, Sannio, and Abruzzo. However, if we started talking aboutKhorasan or even Kamut (the name of the company that distributes a variety of it), it would sound more familiar to you. But Saragolla wheat is nothing more than a variety of Khorasan, and its name would derive from the ancient Bulgarian yellow grain , andindeed the flour presents an intense yellow color , maintaining the color during cooking. This wheat, beingnaturally resistant to pests is suitable for cultivation that respects nature and health.
Saragolla wheat, like other varieties of Khorasan, is valuable because it is very nutritious, healthy, and easy to digest.It naturally has a low gluten content while presenting a good concentration of selenium and beta carotene, well-known antioxidants.
The use of Saragolla flour is optimal for baking and the production of homemade pasta . It is produced in Basilicata byfarmers who still today safeguard the biodiversity of these unspoiled lands .

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