Gentil Rosso wheat was cultivated in the early 20th century and for 30 years was the most widely cultivated soft wheat in Italy. Over a million hectares were cultivated in 1920, therefore it was widespread in Romagna.
As with all ancient wheat varieties, it is rich in “good” proteins: excellent quality coupled with low gluten levels, making it highly digestible (low strength w 48 – Manitoba flour w 400). Its stalk grows up to 1.5 m in height and is crowned by a thin and elongated sheaf which turns reddish upon ripening.
The resulting flour is excellent for puddings, biscuits, bread and pizza.Low gluten levels means that it does not withstand long hours of proofing, however this flour produces fragrant and flavoursome bread and pizza.