1Kg Whole wheat Saragolla Lucana semolina (stone milling)
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The Saragolla, is an ancient variety of durum wheat very similar to Senator Cappelli, cultivated for a long time in the south and in the islands, but subsequently fell into oblivion for the low productivity and for the ease of entrapment during growth. From the botanical point of view it belongs to the genus Triticum, species Triticum Turgidum, like the famous Kamut.
The Saragolla was introduced in Abruzzo and Lucania in 400 AD by ancient Proto Bulgarian populations (the Altzek) who came from Egypt. The name saragolla is of Bulgarian origin (Sarga = Yellow and Golyo = Seed), that is, yellow grain.
It is in fact vitreous like amber and produces deep yellow flours.
Excellent base for the preparation of bread, pizza and pasta of the local tradition.
|Average nutritional values per 100 g of product|
|Energy (kJ / kcal)||1439.98 / 344|
|of which saturated (g)||0.3|
|of which sugars (g)||1.3|
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