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Among the oldest Sicilian grains, it owes its name to its pointed tip which, as such, pierced the jute bags that contained it. It is a very drought tolerant grain. The flour is yellow in colour, given the presence of caratenoids, and has a fine particle size.
A less elastic and tenacious gluten which, although it reduces the yield in terms of bread-making aptitude, is at the same time less toxic to the human body
Mainly suitable for BAKERY, but also excellent for PASTA and PIZZA.