This is a famous heritage wheat from the Abruzzo region of Italy. It traces its roots back to the early 16th century. Solina is a fall planted soft red wheat that has been traditionally used to make homemade bread and pasta. There is an old saying from the Abruzzo’s interior region; “Solina fixes all flours”. This wheat improves the baking quality and flavor when blended with other wheat flours. Solina is in the Italian Slow Food Foundation for Biodiversity.
My original seed stock came from the Abruzzo region in 2016. I planted at the beginning of October last fall (2017) and had a great harvest this summer on June 29th. The yields are generally a little less for Solina when compared to other heritage wheat like Banatka. I can also state that Solina is very disease resistant, especially when you consider the bed it was planted in stayed continually wet from early spring right up until harvest. This spring (2018), once again has proven to be one of the wettest on record for my farm here in Northern Indiana. We had plenty of rain even during flowering and grain fill. Solina grows to 4′ tall and had minor issues with lodging.