The variety is distinguished by a high dietary fiber content, amounting to approximately 14.9% in dry matter. Pasta products produced from this variety possess a characteristic dark amber reddish hue and exhibit minimal stickiness after boiling.
The variety underwent experimental field trials in various regions of Italy to study its adaptability to soil and climatic conditions and nitrogen nutrition levels. Detailed agronomic characteristics, such as plant height or disease resistance indices, are not presented in open scientific publications.
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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