The variety is among the breeding achievements of Nazareno Strampelli. Historically, it was used as baking wheat suitable for obtaining light flour even from whole grain.
Externally, it is characterized by a white ear and light-colored grain. The variety has a good dough fermentation capacity and has a specific lipid profile characteristic of heirloom varieties.
In scientific publications, the name may refer to both soft wheat and durum wheat when studying resistance to diseases and soil salinization. Modern standardized agrotechnical characteristics for the variety are practically absent.
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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