Fresh pasta from Tritordeum flours and soft wheat
Did you know that soft wheat accounts on average for 20% of the total dietary calories in our diet (Poole et al., 2021)? Soft wheat is among the most widely consumed cereals in the world and is the main ingredient of the Mediterranean diet (Renna et al., 2015).
In fact, this cereal is essential for the production of bread and fresh pasta, a sector that accounts for about 40% of the whole turnover of the pasta industry (Marti and Pagani, 2023, https://www.pastaepastai.it/la-formula-della-pasta-fresca/).
Despite its strategic role, this crop, which is typical of Mediterranean countries, has to face the negative impact of climate change on productivity and quality, thus making the supply of agri-food chains quite complicated. The main negative impact on wheat productivity is represented by long drought periods, which can reduce yields by up to 60% (Lan et al., 2022; Nyaupane et al., 2024). Due to long drought periods, this agricultural year had the lowest durum wheat production in Italy, with crop yield losses in several production areas, especially in Sicily.
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