The variety is a local landrace that formed in the provinces of Ascoli Piceno, Fermo, and Macerata. Like other ancient varieties, it is characterized by adaptation to specific local growing conditions and general resistance to biotic and abiotic stresses.
The yield of the variety is lower than that of modern intensive wheats. The wheat is used in baking, valued for its specific aromatic and taste qualities, and is also often used in blends with other ancient varieties to produce semi-whole grain flour.
Sources7
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Countries of admission
3 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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