Turanicum wheat is a durum wheat subspecies.
The agronomic classification is Triticum turgidum subepscies Turanicum, commnly known worlwide 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 yeld. This wheat is characterised by the following features: large ear, often with long black awns; big and extended grains; strong and tall plants; excellent tillering capacities. These last characteristics make the turanicum durum wheat varieties particularly suitable for organic cultivation.
Since 2006, Prometeo in Urbino -in collaboration with Oriana Porfiri, an expert cereal agronomist- has evaluated different turanicum wheat lines, in particular n. 17 and n. 38, organising a production chain, from seed to the initial transformation of the milling process.
The result is Pasta Mancini's Turanicum Durum Wheat Sedani 20 Righe : earth-coloured and with a pronounced smell of grain when cooked. Their cooking time is between 5 and 7 minutes.
From qualitative studies a very interesting aspect has emerged regarding the peculiarity of the gluten, which is very soft and therefore easily digestible.
Given the delicacy of its structure, it is recommended a cautious, fast passage in the pan during stirring with the sauce, in order to mantain unaltered all the peculiarities of texture and taste.