Turanicum wheat is a subspecies that belongs to the same group as durum wheat. The exact classification is Triticum turgidum subspecies turanicum, commonly T. turanicum: this is the scientific name known worldwide. The species is originally from the Khorasan region (the northeast of Iran) and its populations are present in the Mediterranean Basin and also in Italy, but in modern times they have been forgotten. This wheat is characterised by large spike, often with long black awns; big and elongated 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 initial transformation. From the qualitative studies carried out a very interesting aspect has emerged regarding the peculiarity of the gluten, which is very soft and therefore easily digestible, even by individuals with nutritional diseases.
In view of all this, over the last year the Mancini Farm has dedicated itself to developing methodologies and pasta-making instruments in order to better understand the richness of these grains. It has pinpointed a specific drying process and constructed a new bronze die that unlocks the potential of Prometeo’s stone-ground semolina.
The result is Pasta Mancini’s I Turanici spaghetti: earth-coloured and with a pronounced smell of grain during cooking, which is recommended between 10 and 12 minutes. On the palate it characterised by a clean cereal flavour, enhanced by its soft and chewy qualities. The packaging is a dedication to the past, when pasta was sold loose and kept by stores in wooden drawers.