The selection of the durum wheat varieties to grow is the first step of our company and represents one of the cornerstones to try and obtain a high-quality raw material.
Our varieties' selection is essentially based on two criteria: the quality profile and the production potential yield. Quality is our first priority, and therefore our durum wheat varieties must have excellent quality indexes, in terms of: protein content, absence of non-vitreous kernel, test weight, gluten index, yellow index.
However, production yield must also be considered, in order to assure the economic sustainability of the cultivation.
Levante has been the first durum wheat variety introduced by the company.
Medium-late cycle variety, it's particularly suitable for an early sowing. It has a good gluten index and a high yellow index. It provides excellent qualitative semolina.
Maestà is a durum wheat variety we started growing recently.
It’s an early cycle variety, therefore suitable for fertile soils and late sowing. It has a high protein and gluten content and also absence of non-vitreous kernel.
This variety is dedicated to Nazareno Strampelli, renowned agronomist and geneticist born in 1866 in Le Marche region, who dedicated his life to wheat breeding.
It is a medium cycle variety, suitable for any kind of soil. While its gluten is quite elastic, its grains tend to have a high test weight and protein content.
We started growing and testing Nonno Mariano in 2019. As well as all of our other durum wheat varieties, Nonno Mariano has also been developed in the fields nearby our pasta factory's area thanks to the collaboration with the agronomist Oriana Porfiri.
Its name was chosen to pay tribute to Massimo Mancini’s grandfather, Mariano, who was a passionate wheat farmer and started the Mancini farm in 1938. It is a medium-late cycle variety, suitable for early sowing, with a high gluten and yellow index.
Turanicum wheat is a durum wheat subspecies. The agronomic classification is Triticum turgidum subepscies Turanicum, commonly known worldwide as Triticum Turanicum. The variety originated in the Khorasan region (north-east of Iran) and its cultivations are present in the Mediterranean basin and also in Italy, but in modern times they have been lost because of low yield. This durum wheat is characterised by the following features: large ear, often with long black awns; big and extended grains; strong and tall plants; excellent tillering capacity. These characteristics make the Turanicum durum wheat varieties particularly suitable for organic cultivation. From qualitative studies a very interesting aspect has emerged regarding the peculiarity of the gluten, which is very soft and therefore easily digestible.
