Penne Lisce Turanici

Turancinum wheat, a subspecies of durum wheat, is a truly exotic species. The variety comes from northeastern Iran, but is also grown in the Mediterranean and Italy. However, only very occasionally. Even though Turancinum wheat is unrivaled in terms of taste and consistency, it produces significantly less yield than conventional varieties. Nevertheless, the Mancini Pastificio Agricolo has committed itself to the task of developing special methods and processes to bring out the best possible use of Turancinum wheat in pasta production. These include a special drying process and new bronze models. The result is impressive, to say the least: Turancinum noodles from Pasta Mancini are earth-colored and have a strong wheat smell and a rough surface to which sauces stick particularly well. In addition, the gluten it contains is particularly easy to digest due to its soft nature. And the taste - it's best to test it yourself!