Bread wheat and durum wheat belong to two different species: "Triticum aestivum" and "Triticum turgidum durum” respectively. Despite being similar in appearance, the two species have notable differences, such as different adaptive properties: whilst bread wheat suffers in hot arid climates and is cultivated in cold rainy climates such as North Italy and North Europe in general, durum wheat adapts well to the climates of the Mediterranean basin (South Italy, Spain, Greece, North Africa, etc.). A fundamental difference between the two species lies in the protein composition of the caryopsis: in the case of durum wheat, it is composed of a tough gluten well-suited to the production of pasta, while in the case of bread wheat it is composed of a more extensible gluten better suited to the rising phenomenon typical of bread and bakery products.