Semola rimacinata di grano duro

Under Italy's Presidential Decree 187/2001, semola is a granular product with sharp-edged particles obtained by milling and sifting durum wheat (grano duro, Triticum durum). It may contain no more than 0.90 % ash and must have at least 10.5 % protein in dry matter, and no more than 25 % may pass a 0.180 mm sieve. Semolato is the stream obtained after the semola has been extracted. Re-milled semola and semolato (rimacinati) are permitted only for bread-making and for sale to consumers.

Ordinary semola and water make Italian dried pasta; durum wheat suits it because of the particular structure of its proteins. The Czech decree uses semolina only for durum krupice, while krupice in general is a coarser product from the first stage of milling any cereal – so the two words are not interchangeable.

Semola rimacinata is the basis of pane di Altamura PDO: at least 80 % must come from the durum varieties appulo, arcangelo, duilio and simeto grown in the defined Murgia area, and the dough is raised with sourdough.