When the wheat gets tough, the tough gets eaten.
Unless you’re gluten intolerant, durum wheat is splendid in the kitchen. Just think that in ancient times it was thought to be the food of gods. Possibly because it’s gold in colour and so was sought after by nobles. Whatever the reason, since our forefathers were also very careful about their health, they knew that durum wheat contains a lot of protein,
fills you up fast and can be ground and used as bran.
The origins and evolution of durum wheat are linked to a very ancient wild wheat, which originated in Turkey.
The pharaohs and ancient Romans were very fond of durum wheat, used not only for bread but also for beer.
Durum wheat is currently the most cultivated wheat in Italy.