In our pasta manufacturing plant, we work the durum wheat semolina through a grinding process that does not excessively reduce the diameter of the particles that constitute it and does not damage the starch, thus preserving the nutritional characteristics that guarantee the quality of the pasta. We started an interesting project this year concerning the production of two varieties of durum wheat cultivated by a dozen of farms. 
The harvested wheat was ground in a Mill of Capitanata. The high-quality semolina obtained (protein content 14.9% on dry matter, gluten content 13% on dry-matter, gluten toughness expressed by glutomatic 85) was utilized to produce the pasta brought to the "Taste" event. 
The result was there for all to see. We created a product with a very low callosity, extraordinary fluency, and a high nerve. 
We are already working on building up the agricultural base production of the durum wheat. Next year, we will manufacture a world-class certified pasta exclusively produced with the semolina of wheat flour cultivated in Italy.