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SOLINA WHEAT
Solina wheat is grown in all of the Province of L’Aquila and several mountain
communities of the Provinces of Pescara and Chieti.
Solina is a variety of wheat that survives in many marginal rural areas of
Abruzzo and to which it is ideally suited. It is frugal so it is also compatible
with organic farming methods, as it does not require large amounts of nitrogen,
whilst its size and branching capacity mean it will fight off weeds so
chemical weeding is not required.
When inland Abruzzo refers to wheat (“rène”, “rano”), it intends solina.
Several proverbs bear witness to the close connection between this cultivar
and the way of life in Abruzzo. In particular, its most valued feature is its
reliability as a crop, which in the past meant that families were guaranteed
survival and food. In some proverbs, the fine sensorial traits of this wheat
are praised and, in fact, it is rightly maintained that “solina puts all flours
right”. Even today the excellence and genuineness of solina are acknowledged
by many farmers and despite the modern cultivars available and their
production characteristics, they feel they cannot do without the flavour and
aroma of bread and pasta made with this type of cereal. Even those who
only have a vague childhood recollection of it are ready to swear to its
uniqueness and evoke the sensations generated just by mentioning its
name.
Its ancestry is proved not only by proverbs (“each day wheat returns to solina”
and “solina is the mother of all wheats”), but also by historical documents,
like 1500s sales deeds drawn up at the Lanciano Fair, and in a late
1700s text, an essay by Michele Torcia Pel paese de’ Peligni, which states
“We must not forget the bread made in Popoli, who will sell it only to
Teramo in all the reign … Popoli bread is made with solino wheat…”. This
is a very rare and documented example of the bond between a variety of
product and its territory. For further information on the history and traditions
of solina wheat, there is recently-published research by Porfiri O., Silveri
D.D., Torricelli R., Veronesi F., Le risorse genetiche autoctone della regione
Abruzzo: un patrimonio da valorizzare, ARSSA, Avezzano (Aq) 2004; also
Origine e storia delle piante coltivate in Abruzzo by A. Manzi, Casa editrice
Rocco Barabba, Lanciano (Ch) 2006, and lastly Saggio itinerario nazionale
pel paese de’ Peligni fatto nel 1792 by M. Torcia (Naples, 1793), reprinted
in 1986, edited by Adelmo Polla Editore, Cerchio (Aq).
PRODUCT DESCRIPTION
Solina is a soft wheat (Triticum aestivum) with a definite winter habitus (cannot be
sown in spring), with a prone/semi-prone position when branching is complete. It is a
tall plant (110-135 cm), with a small-long bearded ear (8.0-9.5 cm), white in colour
(with occasional red ears); the aristas are the same colour as the ear. This is a local
spring cultivar with late earing and ripening. It produces large caryopses (42-46mg,
2.85-2.95mm in length), with a reasonable amount of protein (13.5-15.5%).
It is very sturdy and suited to poor terrains, resistant to the cold, with limited (no more
than 20q/ha), but constant production.
Solina wheat flour is good for bread-making and is not too viscous, so suitable for
manual kneading.
PROCESSING AND CONSERVATION METHODS
CULTIVATION PHASES:
1. Crop rotation: solina produces best crops after rotation with corn and potatoes, or
grain legumes like chickpeas and lentils; excellent results are obtained after pasture
rotated with annual clove or sainfoin, whereas planting after lucerne could cause problems
for the excess residual strength in the terrain, causing over-development in
height and consequent lodging of the crop and loss of production. Under no circumstances
should it follow other cereals, especially because it is sensitive to some fungi
like “rot” (Tilletia carie, commonly called “carbonella”).
2. Sowing: the seeds are only sown in autumn, from mid-September (for higher altitude
terrains like the Cinque Miglia plateau) to the second ten days in October for
inland valley land. Sowing in other periods will not bring good results. About 200-
220kg of seeds are sown per hectare, which is the equivalent of 450-500 seeds per
square metre. Even nowadays the terrain is measured using local units and a “coppa”
(11kg) of grain is required to sow a “coppa” (520 sqm) of land.
3. Harvest: harvesting, depending on the crop, will vary from mid-July to the last ten
days in August; there will be years when sowing and harvesting will practically coincide.
When reaping was done manually and was therefore separate from threshing,
work began in late June, as indicated by an ancient Valle Subequana proverb, which
says: “St Peter’s Day (29 June) reap the green and dry”. In this case the wheat continued
to ripen in the sheaf before it was taken to the threshing floor.
PROCESSING AND CONSERVATION TECHNIQUES:
The wheat is stored in cool, dry warehouses and usually in sacks or loose. In several
areas (Valle Subequana) it was customary to conceal bundles of scented herbs (not
specified) amongst the sacks in the warehouse, to keep mice away.
Solina flour is used for home baking of bread and pasta.