Biancoperla White Corn (Zea mays)
Bianco Perla White Corn (Zea mays): the first news of this typical variety from Veneto, a Slow Food presidium variety, are from the end of the 17th century (it was spoken of a "white sorghum" grown in the districts of the Piave). Normally cultivated for its exquisite flour and its high storage capacity. During the postwar period, it was in competition against hybrid corn seeds that were established in the United States of America. This variety is much more productive than traditional local varieties, today its presence is reduced to limited areas, real enclaves in the provinces of Venice, Treviso, Padua and Verona. The "panicles" are tapered, elongated, lack basal swelling and measure, on average, 23 to 25 cm. They have large, pear-white, glassy grains.It requires the soil to be rich in organic substances and well fertilized (source: Mulino Cereser link in depth). To reproduce pure corn seeds, it is necessary to maintain the right distance (500 mts) from other crops that hold different ecotypes in order to avoid hybridization.
Link Slow Food:
Flour and Info: