The variety is widely used in the baking industry, particularly for the preparation of Tuscan bread. Flour from this variety is characterized by an average gluten content and fine texture.
Under Italian growing conditions, the yield of the variety is about 4.18 t/ha. The variety has a studied profile of phenolic compounds and tocopherols, and is also used as a control sample in physiological, biochemical, and phenological experiments.
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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