Our wheat ‘s deepest value is in its grain structure: inside it lies a profound treasure made of mineral salts, amino acids, proteins, vitamins and fibres.
We have spent months and endless effort choosing the best wheat to grow.
At the end of this journey, we found our protagonists and it is from the mixture of these semolina that Pasta Bossolasco was born.
This is a medium-late cycle durum wheat variety, resistant to cold and disease. Levante is as strong as are our people. Its high- protein content, gluten quality and good yellow index make it the perfect semolina for making artisanal pasta with good cooking properties.
This is a medium-cycle durum wheat variety with excellent tillering capacity, i.e. the development of new stems. We chose it because it is like a good worker, it produces a lot and is constant. It has a good index in terms of protein and gluten quality.
This is a variety of durum wheat with high tolerance to ear fungal diseases and has a high pasta-making quality. Its agronomic and qualitative characteristics are fundamental for giving greater elasticity to dough. The cereal-growing areas of the Po Valley are the most suitable for growing Obelix.
The higher the protein content, the better the final result in terms of digestibility and cooking time. Pasta Bossolasco has a high protein value as careful grain selection: the minimum level by law is 12g, while our pasta contains 13.5g. The fact that we use three varieties – which complement each other – allows us to achieve a result of excellence: the Levante and Obelix qualities have a high protein content, which means they hold their shape well during cooking, while the Obelix variety is more “rustic” and therefore affects the concentration of its flavour.