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. 2018 Jul 4;6:e5123. doi: 10.7717/peerj.5123

Figure 2. Cultivated plants, drying ears and products of Zea mays subsp. mays Rostrata Group.

Figure 2

(A–B) Plants of ‘Rostrato di Valchiavenna’ cultivated in Chiavenna (Lombardia, Italy). (C) Ears of ‘Rostrato di Valchiavenna’ hung on bamboo canes for drying in Prata Camportaccio (Lombardia, Italy). (D) Polenta cooked with flour of ‘Rostrato di Mortara’. (E) Maize flour, beer, crackers and biscuits (made with ‘Rostrato di Mortara’, except the crackers and the flour on the right, obtained from ‘Dencìn della Valle del Ticino’). Photo credits: Graziano Rossi (A–C), Filippo Guzzon (D–E).