At the beginnings, it was cultivated in the belt between Anatolia and the Iranian Plateau and between Egypt and Mesopotamia. It probably came to Italy from two different mainstreams: from the south, through the Mediterranean Sea, and from the North, following the Balkan route. That is why it takes different names: Saragolla (Sarga, yellow – and Golyo, seed) and literally means “yellow grain”, with varieties Saragolla turchesco, Lucano, Zingaresca, Bulgara, Saragolletta del Sannio, Perciasacchi, Strazzavisazz. With high energetic and nutritional value, its yield is about 22 quintals per hectare. Richer in proteins than normal durum wheat with low gluten content, it is suitable for both pasta and bakery products. It has a very high stem, even over 170 cm; it has a bare, vitreous and elongated kernel.
Khorasan is the raw material for very tasting light breads with sweet and golden crumb, easily digestible taste. In 1801 the Abbot Bernardo Quartapelle in his book “The Principles Of Vegetation Or How To Cultivate The Earth to Get the most possible fruit from it” reports that in the Agro Pretuziano (ancient denomination of the Province of Teramo) … our farmers distinguish different kinds of grains, calling others hard other whites. Among the first ones, the Saragolla is the main place, with long, firm and blond berries… The best saragolla of our Kingdom … excellent for making pasta, they are sown in November and December. It is a long, yellowish grain of great durability … “.