Sowing is extremely simple and this is why no particular measures are necessary for this cereal. Oats are particularly suitable for autumn sowing in central and south Italy, while spring sowing is recommended in the north for alternative types, as they are less resistant to the cold.

Use is wide-ranging, from raw grain to flours for domestic use for bread making, cake making and the confectionery industry (spelt). Many of these species also have special characteristics, so products made from them are "functional" foodstuffs. Oats can also be used for forage mainly as silage, considering the considerable growth (rye and triticale) as fresh forage and hay (oats) in the north and south of Italy.

Some of the most important intrinsic characteristics of these crops are: a wide-ranging adaptability to soil and climate, lower crop input compared to wheat therefore suitable for sustainable and organic crop growing; niche market coverage, so if the production process is well organised, good margins can be achieved