Durum wheat in Italy,
in Puglia, and throughout the world
Italy is the second largest producer of durum wheat in the world, after Canada.
The areas best suited to growing wheat are those in southern Italy.
Thanks to its favourable soil and climate conditions (soil, temperature, humidity, etc.), Puglia is the region where high-quality durum wheat is grown without the use of chemicals.
Owing to its ideal climate, fertile soil and the expertise of its farmers, the durum wheat grown in the Tavoliere region of Puglia sets itself apart from other wheat varieties grown in Italy in terms of flavour, colour and its nutritional and health benefits.
Puglia is Italy’s leading producer of durum wheat, but it is also the country’s leading wheat processor:
-343,300 hectares of cultivated land;
-943,000 tonnes of wheat produced;
-20 milling plants that produce approximately 35% of the country’s durum wheat semolina production.
The province of Foggia tops the list, with 240,000 hectares under cultivation and a yield of 7 million quintals.
Granoro Dedicato pasta is made exclusively from durum wheat grown in Puglia, on the broad plain stretching between the Capitanata region, the Apennine foothills and the Gargano, an area renowned for producing the highest quality wheat, grown without the use of chemicals. The climate, characterised by the perfect level of humidity necessary for the growth of the ear and dry, warm conditions for ripening, gives Apulian durum wheat a unique and distinctive flavour and an intense wheat aroma. As it ripens naturally under the warm Apulian sun, our wheat and our Granoro Dedicato pasta are free from glyphosate, as certified by DNV, the third-party certification body. The skill and experience of our farmers have made Puglia the region of excellence for growing Italy’s finest durum wheat, the perfect basic ingredient for Dedicato pasta.
The high quality of our wheat, superb by nature
The most suitable varieties of durum wheat for producing high-quality pasta – carefully selected from the 130 varieties currently existing in Puglia – form the basis of a short, sustainable supply chain that brings all the flavour and aroma of Puglia’s wheat from the field straight to your table.
Our close collaboration with CREA (Council for Agricultural Research and Analysis of Agricultural Economics) in Foggia also enables us to procure high-performance grains with exceptional nutritional qualities, which we use to produce pasta that is healthy and also has a unique flavour.
Here are the varieties of durum wheat we grow and process to make Granoro Dedicato pasta:
Sfinge
Sfinge is a native durum wheat cultivar developed through research carried out by CREA (Council for Agricultural Research and Analysis of Agricultural Economics) in Foggia, with the collaboration of Granoro’s technical experts. Sfinge durum wheat, a variety native to Puglia and grown in the Capitanata and Lower Tavoliere Plain areas of that region, guarantees an excellent level of protein and starch, both of which are essential for producing pasta of the highest quality.
Antalis
Antalis is the most widely grown variety of durum wheat in Italy, as it is hardy, suitable for all types of soil, and, above all, produces excellent-quality semolina thanks to its high gluten content and significant protein levels. Also recommended for organic farming, Antalis durum wheat is one of the varieties most commonly used to make Dedicato, our pasta produced exclusively from wheat grown in Puglia.
Maestà
The Maestà durum wheat variety is renowned for its excellent quality; its protein content is around 15% – a very high percentage that ensures we have excellent semolina for our Granoro Dedicato pasta. What's more, Maestà is perfectly suited to the climate and soil of our fields in Puglia.
Spineto
High in protein and very hardy, the Spineto durum wheat variety is highly adaptable and suitable for early sowing. Spineto is therefore a robust variety that retains a gluten content of the highest quality.
Sfinge
Sfinge is a native durum wheat cultivar developed through research carried out by CREA (Council for Agricultural Research and Analysis of Agricultural Economics) in Foggia, with the collaboration of Granoro’s technical experts. Sfinge durum wheat, a traditional variety native to Puglia and grown in the Capitanata and Lower Tavoliere Plain areas of that region, guarantees an excellent quality of protein and starch, both of which are essential for producing pasta of the highest quality.
Maestà
The Maestà durum wheat variety is renowned for its excellent quality; its protein content is around 15% – a very high percentage that ensures we have excellent semolina for our Granoro Dedicato pasta. What’s more, Maestà is perfectly suited to the climate and soil of our fields in Puglia.
Antalis
Antalis is the most widely grown variety of durum wheat in Italy, as it is hardy, suitable for all types of soil, and, above all, produces excellent-quality semolina thanks to its high gluten content and significant protein levels.
Also recommended for organic farming, Antalis durum wheat is one of the varieties most commonly used to make Dedicato, our pasta produced exclusively from wheat grown in Puglia.
Spineto
High in protein and very hardy, the Spineto durum wheat variety is highly adaptable and suitable for early sowing. Spineto is therefore a robust variety that retains a gluten content of the highest quality.
