Ancient wheat Emmer and Wholemeal Emmer
A primitive wheat for Girolomoni organic pasta
Triticum turgidum dicoccum
The favourite of Romans and Etruscans
In historic terms, Emmer was most popular grain in the Fertile Crescent until the Bronze Age. From here, between 9500 and 7000 years ago, it spread through the Mediterranean Basin, where it remained one of the most widely grown wheat varieties until the arrival of durum wheat.
In the latter part of the 20th century, with the modernisation of farming, Emmer began gradually to disappear from crop rotation, to become relegated to tiny, marginal areas, where it adapted above all thanks to its hardy nature, few needs in terms of fertile soil, and resistance to cold.
The pasta has a low gluten content, indicating a different gluten composition to that of traditional durum wheat, whilst retaining good elasticity and bite.
Dicocco spelt is a so-called ‘ancient grain’ and has low gluten levels in the pasta, indicating a different protein composition; the gluten is present but is different from that of traditional durum wheat.
There is a perfect Girolomoni pasta for every recipe.
Our organic pasta supply chain
A 100% organic pasta factory, from field to table.
Organically grown wheat, gently ground in our Mill. The semolina is immediately processed – slowly – in our adjacent Pasta factory, in the hills of the Marche, where it becomes the Girolomoni pasta that we export all over the world.