Durum is a type of wheat known for its high protein content and strong gluten, making it ideal for pasta and bread production. It is primarily grown in regions with a Mediterranean climate, such as parts of Italy, Turkey, and North Africa. The grain is hard and amber-colored, which distinguishes it from other wheat varieties. The most common product made from durum wheat is semolina, a coarse flour used to make various types of pasta, including spaghetti and lasagna. Durum wheat is also used in some bread recipes, particularly in Mediterranean cuisines, where its unique texture and flavor enhance the final product.