triticum aestivum / triticum / poaceae / poales / commelinids / monocots / angiosperms / plantae / eukaryota

Solina is a variety of bread wheat that has proved to be extremely popular in Abruzzo since medieval times. Current cultivation is particularly concentrated in the territory of the Gran Sasso National Park. The plants consistent tenacity and robustness is the secret behind the time-served popularity of this cereal and why it is so highly considered by local farmers

Extremely cold resistant and defined by remarkable organoleptic components, it presents highly detailed morpho-agronomic connotations and is capable of giving constant crop yields even when soil fertility is diminished

Solina grain is converted into flour, an excellent ingredient in the home-made preparation of bread, pasta and biscuits