The variety is a tall plant, reaching over 160 cm in height at maturity, which results in low lodging resistance. The yield of the variety is low, amounting to approximately 20 c/ha. A characteristic external feature is the reddish hue of the ear at maturity.
Flour from this variety is valued for its intense aroma and taste, and high content of soluble sugars and polyphenols. The product is characterized by low gluten content and high digestibility. The variety was traditionally used in the Emilia-Romagna, Tuscany, and Veneto regions and is currently in demand in organic farming and artisanal baking.
Sources6
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Countries of admission
2 jurisdictions
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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