Registered by Banca del Germoplasma in Bergamo at the end of the eighties, in truth scagliolo corn had been grown for centuries in the Bergamo area, especially in the town of Carenno, but was progressively replaced with American corn, which is better suited to livestock use as it is more productive. Indeed, scagliolo corn has a poor yield, in spite of its high qualities and the fact its farming requires little water, so it suits dry areas well.
The plant grows up to 160 cm. The ear has a slightly conical shape, while the caryopses have an elongated shape, with a semivitreous coat, slightly dented, and orange colour. It is usually grown in rotation with other grains or vegetables: ancient ploughing and harvesting methods are still often used today. Pest control is important, especially during the initial development stages of the corn. Some farming practices are effective, such as early weeding and mechanical earthing up, or manual hoeing, operations that help the crop overcome the critical period after planting that lasts about one month. To be stored, it needs to be dried hung up or in mesh boxes.
The variety is mostly used to prepare Bramata flour, excellent for making polenta. Additionally, the mature grain can be processed into other foods, such as flakes, corn flakes and crackers. The kernels, which are milky and waxy when ripe, can be left on the cob and toasted on the grill, or boiled and eaten.
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