Long before modern agriculture favoured high-yield varieties, the sun-drenched fields of Southern Italy were home to a tall, resilient wheat deeply rooted in rural tradition: ancient Saragolla wheat.

Cultivated for centuries and now rediscovered by producers who value biodiversity and premium raw ingredients, Saragolla is one of the Mediterranean’s most remarkable ancient durum wheat varieties. Its naturally golden colour, intense aroma and rich semolina structure make it the ideal foundation for authentic pasta with true character.

In Baia dell’Orte, Saragolla grows beneath the Salento sun, shaped by the Adriatic breeze and mineral-rich soils, developing an aromatic profile that reflects the land from which it comes. After harvest, it is stone-milled, bronze-drawn and slowly dried, preserving the grain’s natural flavour, structure and quality.

Many admirers of ancient wheat varieties choose Saragolla for its natural profile, authentic character and naturally lower gluten content compared with many modern durum wheat varieties. Together with careful processing and slow drying, these qualities create pasta with an intense flavour, a pleasant texture and a natural feeling of lightness.

For ORTE, ancient Saragolla wheat is more than an ingredient. It symbolises an agriculture that respects the land, time and the traditions of Salento. Every harvest tells a story of authenticity, craftsmanship and a deep connection to nature.