(Triticum aestivum); winter wheat; soft red; awned; a Slow Food Ark of Taste variety;
A heritage wheat with its ancestry deeply rooted (early 16th century!) in Italy's Abruzzo region, Solina is traditionally used for homemade pasta and bread.
Solina is very easy to thresh by hand. The extremely large awns should discourage critters.
Our original seed stock is from John Sherck whose stock came from a farmer in Abruzzo.