The Consortium obtained the right from the Ente Toscano Sementi to use the registered trademarks Verna and Sieve, referring to the homonymous varieties of wheat, the only ancient soft wheat varieties (Verna is also registered in the National Varietal Register).
Disciplinare di produzione (Italian)
Verna is the name of an ancient variety of wheat of Tuscan origin, much appreciated in the past for its remarked rusticity and then abandoned because its significantly lower productivity with respect to modern varieties.
Verna wheat has been kept in purity over the years thanks to the activity of the Ente Toscano Sementi, an institution founded during the 1930s, and set up, among others, by the University of Florence, faculty of Agronomy, and the Agricultural Consortium of Siena.
In recent years the variety has been rediscovered, in particular the fact that this soft wheat is having a low protein content (12% total protein) which makes it particularly interesting for those with food intolerances. As a matter of facts, gluten (the substance that makes it easier to process flour both for the production of pasta and bread) in addition to being a serious problem for people with celiac disease, can also produce significant digestive difficulties in those people without the pathology, but still suffering from the high percentages of gluten in commonly used grains. “Verna” flour, which contains only 0.9% gluten compared to the average 14% of traditional flours, represents a good nutritional opportunity to improve digestive functions and therefore the well-being of many people who are not directly celiac, but in any case with intolerance towards wheat.
Disciplinare di produzione (Italian)
Verna is the name of an ancient variety of wheat of Tuscan origin, much appreciated in the past for its remarked rusticity and then abandoned because its significantly lower productivity with respect to modern varieties.
Verna wheat has been kept in purity over the years thanks to the activity of the Ente Toscano Sementi, an institution founded during the 1930s, and set up, among others, by the University of Florence, faculty of Agronomy, and the Agricultural Consortium of Siena.
In recent years the variety has been rediscovered, in particular the fact that this soft wheat is having a low protein content (12% total protein) which makes it particularly interesting for those with food intolerances. As a matter of facts, gluten (the substance that makes it easier to process flour both for the production of pasta and bread) in addition to being a serious problem for people with celiac disease, can also produce significant digestive difficulties in those people without the pathology, but still suffering from the high percentages of gluten in commonly used grains. “Verna” flour, which contains only 0.9% gluten compared to the average 14% of traditional flours, represents a good nutritional opportunity to improve digestive functions and therefore the well-being of many people who are not directly celiac, but in any case with intolerance towards wheat.