MC: As we were driving towards the town
of Assisi on our tour bus last Wednesday I noticed that there were acres and
acres of dead grass. However, after about thirty minutes into the drive I
realized that this was not dead grass, but fields of wheat. It was interesting
that just three or four weeks ago these fields were lush and green and now,
right as the temperatures are beginning to soar, they have turned a beautiful
golden brown. As it turns out the variety of wheat grown is known as Triticum Durum, or just durum for short. This species of wheat
is the only tetraploid species that is widely used in commercial production and
originated through genetic hybridization. The word durum is Latin for “hard” and
is properly named since it is the hardest of all wheat species. When milled,
durum wheat makes an excellent flour for pasta and bread making. For high
quality pasta and bread, the endosperm of the durum can be coarsely ground and
purified into semolina flour.
Italians are known worldwide for
their delicious pastas and breads so it is no coincidence that there are over
1.5 million hectares of durum wheat planted in Italy with around 75% of all
production residing within the central region of Italy. Every time we leave the
medieval walls of Santa Chiara I notice the spectacular wheat fields with their
golden heads wisping in the wind. It seems that everyone grows wheat, from the
self-sufficient farmer all the way to the commercial producer. Italians have
placed wheat wherever they have room, whether it is right next to their
grapevines or directly in their backyards. Durum wheat is not only a very
important staple crop but provides a striking contrast to the Italian landscape;
without it the Italian culture just would not be the same.
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