The Garfagnana Farro is a Protected Geographical Indication (IGP) on the national list approved by the Ministry of Agriculture And Forestry, the requirements of which are regulated by the production discipline of the Tuscany Region.

Features

Garfagnana Farro is a typical Garfagnana cereal and has a genotype that has well adapted to the climate and local soils.

The main morph-biological characteristics are as follows:
– plant height (in centimeters) from 110 to 170;
– aristate, mute or mucronate ears;
– hectolitresc weight of the suited seed (minimum 40.0 kg);
– hectolitresc weight of the shone naked seed (minimum 70.0 kg);
– characteristics of the endosperm: prevailing floury structure, with obvious white streaks as a result of the flare.

A strong autumn, that is, a cycle that in order to perform properly must start from an autumn sowing until harvested in the following summer.

Cultivation

The environmental and culture conditions of Garfagnana Farro must be the traditional ones of the area, and in any case designed to give the product the specific characteristics of typicality.
The land located from 300 to 1000 meters above the ground with suitable clearing and exposure is therefore to be considered suitable.

The sowing, after proper processing of the soil and respecting the traditional rotations (especially the lawn), must be carried out with clothed seed derived from the local population with quantities ranging from 100-150 kg per hectare.
The use of chemical concisms, pesticides and herbicides is excluded.
The use of organic fertilisers is permitted.
The maximum production of grain dressed per hectare must not exceed 25 tons.

The product obtained must be stored in suitable premises without the use of pesticides.
The blasting operations will be carried out in the production areas with special machines.
The shine yield will not exceed 60% of the initial product.