The saragolla, is An ancient variety of durum wheat very similar to Senator hats, for a long time cultivated in southern and in the islands, but then in oblivion for the Low productivity And for ease of enticement during growth. From a botanical point of view it belongs to the triticum genre, especially Triticum turgidum, like the famous Kamut.
The Saragolla was introduced into Abruzzo and Lucania in 400 D.C. From ancient populations Bulgarian proto (the Altzek) that came from Egypt. The name Saragolla is of Bulgarian origin (Sarga = Yellow and Goryo = seed), namely yellow grain.
In fact, vitreous as amber is presented and produces Intense yellow flours.
Excellent base for the preparation of bread, pizza and local tradition pasta.
| Medium nutritional values per 100 g of product | |
|---|---|
| Energy (KJ / KCal) | 1439.98 / 344 |
| Fat (g) | 1,5 |
| of which saturated (G) | 0,3 |
| Carbohydrates (G) | 70 |
| of which sugars (g) | 1,3 |
| Fibers (G) | 7 |
| Protein (G) | 12,4 |
| Sale (G) | 0,02 |
Maximum humidity: 15.50%
