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. 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.
In view of all of this, since 2013 the Mancini Pastificio Agricolo dedicated to development of methodologies and pasta-making processes to better interpret the richness of these grains. It has pinpointed a specific drying process and constructed new bronze dies that unlock the potential of Prometeo’s stone-ground semolina.
The result is Pasta Mancini's Turanicum Durum Wheat Sedani 20 Righe: earth-coloured and with a pronounced smell of wheat when cooked. Dried at temperatures below 45° for 22 hours, they have a length of 40 mm and a diameter of 7 mm. 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.