Dal seme tutto ha inizio

Visit Us

Via Gazzata, 4 42015
Prato di Correggio (RE)

Make a Call

+39 347 9316364

Mail Us


Our Ancient Turgids Grains (Triticum Turgidum)


The only existing variety able to produce an ear in clusters. Its ears are much more loaded with seeds than a common wheat. Its origin is also mentioned in the Bible and it is a wheat already used by the Egyptians. The capability to produce ears in clusters has always made this variety as a sort of miracle. The wheat is 1.8 meters high.

Poulard di Ciano

The wheat has a long black or brown ear, with a large mustache, full of seeds. Also known as Farro dei Reggiani, Reggiano Poulard di Ciano, Francese, Poulard, Turgido Reggiano, it is the only native Emilia wheat found in Ciano d’Enza in the late nineteenth century by the agronomist Bizzozzero. The wheat is over 2 meters high.


Historical variety of durum wheat with black whiskers selected in the early 1900s in Puglia by the geneticist Nazareno Strampelli, iIts fragrance and high protein percentage make it an excellent grain for pasta or, if used in roughly 30%, for pizza or bread. The Senator is one of the “Chosen Seeds” selected in the early 1900s by the geneticist Nazareno Strampelli.


At the beginnings, it was cultivated in the belt between Anatolia and the Iranian Plateau and between Egypt and Mesopotamia. It probably came to Italy from two different mainstreams: from the south, through the Mediterranean Sea, and from the North, following the Balkan route. That is why it takes different names: Saragolla (Sarga, yellow – and Golyo, seed) and literally means “yellow grain”, with varieties Saragolla turchesco, Lucano, Zingaresca, Bulgara, Saragolletta del Sannio, Perciasacchi, Strazzavisazz. With high energetic and nutritional value, its yield is about 22 quintals per hectare. Richer in proteins than normal durum wheat with low gluten content, it is suitable for both pasta and bakery products. It has a very high stem, even over 170 cm; it has a bare, vitreous and elongated kernel.

Khorasan is the raw material for very tasting light breads with sweet and golden crumb, easily digestible taste. In 1801 the Abbot Bernardo Quartapelle in his book “The Principles Of Vegetation Or How To Cultivate The Earth to Get the most possible fruit from it” reports that in the Agro Pretuziano (ancient denomination of the Province of Teramo) … our farmers distinguish different kinds of grains, calling others hard other whites. Among the first ones, the Saragolla is the main place, with long, firm and blond berries… The best saragolla of our Kingdom … excellent for making pasta, they are sown in November and December. It is a long, yellowish grain of great durability … “.