Durum wheat Saragolla is a variety of khorasan wheat, known worldwide under the American brand Kamut.
Origin of durum wheat Saragolla
Saragolla is an Italian wheat from the same family as Kamut itself and is widespread in our country especially in the Adriatic side of central Italy, in particular in Lucania, Sannio and Abruzzo.
An oriental wheat that was originally cultivated in the lands between Egypt and Mesopotamia. It was introduced to our peninsula by the protobulgar populations in 400 AD. where it got its name “Saragolla”. Infact the name derives from the ancient Bulgarian and defines this durum wheat as “yellow grain” due to its particular coloring.
Durum wheat Saragolla: characteristics
Its color is just one of the many characteristics of Saragolla, from which a fragrant and precious flour is obtained. Like all the grains belonging to the khorasan family, Saragolla is high in nutritients and more easily digestible than other grains thanks to its low gluten concentration.
How to use durum wheat flour Saragolla?
This flour is perfect for fragrant doughs. Especially the bronze-drawn Saragolla durum wheat pasta amazes with its organoleptic and sensorial properties.
It is rough at the right point preserving all flavors of the chosen condiment and it is ideal also for those who are not constantly in front of the stove thanks to its excellent cooking resistance.
Durum wheat flour Saragolla: nutritional values
Saragolla flour contains almost twice as much fiber and protein than traditional “00” wheat flour.
Nutritional values for 100 g
|Energy||362 Kcal||351 Kcal|
|Fat||2,9 g||1,5 g|
|of which saturates||0,3 g||0,3 g|
|Carbohydrates||63,4 g||73,5 g|
|of which sugar||3,3 g||1,5 g|
|Fibre||4 g||2,5 g|
|18,5 g||9,5 g|