Biancoperla is an open-pollinated variety (landrace) that has been grown by farmers in the Veneto region for over 200 years. The ear has an elongated conical shape, and the kernels are distinguished by their characteristic pearly white, shiny, 'vitreous' surface.
The variety has a lower yield compared to modern hybrids. Seed production requires maintaining spatial isolation of at least 300 meters or temporal isolation of crops to prevent cross-pollination. Harvesting is typically carried out at the end of August.
The primary use of the variety is for food. Flour from Biancoperla is traditionally used for preparing 'white polenta,' which is valued for its more delicate flavor compared to yellow corn varieties and is recommended to be served with fish and seafood.
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Countries of admission
1 jurisdiction
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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