The Jervicella type is a highly digestible flour, healthy and rich in fibers and proteins, ideal for biscuits, cakes, pasta, pizza
The soft wheat of Jervicella is attributable to the Gentil Rosso mutico group. In the 1940s, Jervicella wheat was recognized and registered in the National Cereal Register by the “Nazzareno Strampelli” Institute of Genetics in Rome.
The quality of this grain is excellent: during the mowing, the reapers discovered that in addition to being good it was also beautiful. With long stems, it was discovered that it was suitable for making the famous woven straw hats: the famous ones from Montappone, exported all over the world. The cultivation of this grain quickly spread throughout the Marches.
Wheat is also important for its low gluten content, rich in fibers and proteins, low in sugars.