Busiata di Russello in Marsala

Russello wheat (also known as grano Rossello or Russieddru or Ruscio, from the colour of the ear) is one of the varieties of ancient Sicilian durum wheat (there are more than 50 types of autochthonous grains).

It is cultivated inland, particularly in the areas of Agrigento, Palermo, Caltanissetta, Trapani and Ragusa. It is a medium early sowing and late maturing wheat that was widespread in Sicily, especially before the Second World War.

The ear of Russello wheat tends to red, with the stem growing very tall. The flours obtained from this wheat, with the addition of a little water, make it possible to obtain a hard, highly digestible pasta.

The plant of this durum wheat cultivar has strong roots, which also adapt to shallow soils, and has a low production. The Marsalese artisan pasta factory Gran Pastai con il Russello produces pasta in the Busiate di Russello Corta shape.