Buy Organic StoneGround WholeGrain Semolina Saragolla 1Kg
Whole Grain Durum Semolina Saragolla Variety - Zilletta di Brancia - 1 kg
Saragolla Durum Wheat
Medium-low size early-cycle durum wheat, with excellent resistance to fungal diseases, in particular brown rust. It’s variety of wheat very appreciated among growers because it guarantees a very high and constant production potential in all areas of central and southern Italy.
Saragolla is hard and amber and has a stem up to 180 cm high. Its caryopsis (the seed envelope) naked and elongated more than that of any other wheat. Compared to other types of wheat, it is much more resistant to pests and therefore lends itself very well to organic cultivation.
The colour of its flour, or semolina, is an intense yellow. The characteristics of the semolina are excellent in terms of quality:
- Very good protein content
- Exceptional quality of gluten and
- High yellow index allow to obtain a product of excellent pasta quality.
The term Saragolla, in fact, derives from ancient Bulgarian, where it meant "yellow grain". The decline of Saragolla wheat begins at the end of the 18th Century when colonial conquests and population growth led to the importation of very productive durum wheat from North Africa and the Middle East and this variety remained the most cultivated only in the Adriatic side of central Italy : the hybridisation of the spikes, carried out at the beginning of the twentieth century, has accentuated its marginalisation. Currently the Saragolla survives only in certain areas of center-south of Italy such as in Abruzzo, Molise, Puglia and Basilicata.
Thanks to the work of small farms, such as Zilletta di Brancia, who have rediscovered it and resumed sowing it. The one found on the market is the version patented in the 1960s.
We cultivate our land according to strict canons of the organic method, producing the ancient cereals that were once sown in this area: Cappelli, Saragolla, Gentil Rosso, Frassineto, Maiorca, Risciola, Monococco spelled and Agostinello corn.
Cereals, naturally self-produced, are milled in the company's stone mill, thus producing 0 km wholemeal and semi-wholemeal flour
The stone mill:
- respect nature and its cycles
- produces healthier flours, rich in fiber, essential elements and minerals, with a lower glutinic rate and therefore greater digestibility
- promotes agricultural practices and ancient crafts that have now disappeared
increases agricultural biodiversity through the use of local varieties
|Strength of Flour (W)||Weak (90 to 160)|
|Origin of raw materials||Self-produced|
No questions asked yet.