The variety is a classic landrace grown in Italy in the provinces of Tuscany, Emilia-Romagna, and Veneto from the mid-19th to the early 20th century. In modern conditions, the variety is used primarily in organic farming, niche production, and for the preservation of biodiversity.
The plant has a significant stem height, which creates a risk of lodging. The yield of the variety is stable but inferior to modern high-intensity varieties. An increased content of free polyphenols and the presence of vanillin were identified in the grain, which gives the flour a specific aromatic profile and a "rustic" taste suitable for baking.
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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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