the .

One of the predominant production areas of durum--Italy--has domesticated varieties with lower genetic diversity than wild types, but subspecies T. d. turanicum, T. d. polonicum, and T. d. carthlicum have a level of diversity intermediate between those groups. There is evidence of an increase in the intensity of breeding after 1990.

Uses

Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina.

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