The variety is a landrace traditionally grown in the Campania region. The plant belongs to the tall types and has a spike with medium-length awns. Due to its status as a historical population, the variety does not have the strict standards of modern breeding regarding yield or precise maturity dates.
Flour from the grain of this variety is classified as weak with a gluten index of less than 30%. Technological indicators demonstrate a short dough development time, low stability, and a high degree of softening. The grain is distinguished by a high content of phenolic compounds and a lower glycemic index compared to modern wheat varieties.
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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