FAO and WHO organisations recommend to
consume foods with a low glycemic index, that
are able to reduce the glycemic and insulinemic
response. Moreover these foods are involved in
the prevention of metabolic deseases. In these
last years the interest for \u201cancient grains\u201d has
increased a lot, so, this study has involved pasta
made from 3 Triticum grains (Triticum dicoccum, T.
polonicum, and T. durum). Results show statistical
significant differences in glycemic index between
pasta of T. durum and T. polonicum
