Wheat cultivation in Italy has an ancient and rich history, dating back at least to the prehistoric period . Wheat has been a major food crop of the populations of the Mediterranean regions for millennia, and has continued to be a major source of food for Italians up to the present day.
Wheat was introduced into Italy by the Greek and Roman populations, who cultivated it for the production of bread, pasta and other bakery products. Over the centuries, wheat has been one of the main food crops of the Italian regions, both in the North and in the South.
With the advent of industrial agriculture, the cultivation of wheat in Italy has become increasingly intensive, with the use of chemical fertilizers and the use of irrigation. However, in recent years there has been an increase in interest in more sustainable and environmentally friendly farming methods, such as organic farming and the use of soil conservation practices.
Today, wheat is still a major food crop in Italy, used for the production of bread , pasta , biscuits and other baked goods . The quality of Italian wheat is recognized internationally, and the country exports a significant quantity of wheat all over the world.
In Italy, some of the oldest wheat varieties are:
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Soft wheat : a variety of wheat that has been grown in Italy for centuries and used for the production of pasta, bread and other baked goods.
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Durum wheat : a long-cycle variety of wheat, mainly used for the production of high-quality pasta and bread.
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Buckwheat : A short cycle variety of wheat, mainly used for the production of flour for bread making and for the production of other baked goods.
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Khorasan wheat : a variety of wheat native to Central Asia, also known as "Kamut", mainly used for the production of high quality pasta and bread.
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Senatore Cappelli wheat : a variety of soft wheat native to Italy, introduced in the 19th century by the Italian scientist and senator Domenico Cappelli. It is mainly used for the production of pasta and other bakery products.
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Grano solina : a variety of soft wheat originating from southern Italy, mainly used for the production of high quality pasta and bread.
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Einkorn wheat : a variety of soft wheat originating from southern Italy, mainly used for the production of high quality pasta and bread.
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Sicilian wheat : a variety of soft wheat originally from Sicily, mainly used for the production of high quality pasta and bread.
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Timilia wheat : a variety of soft wheat originally from Sicily, mainly used for the production of high quality pasta and bread.
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Turkish wheat : a variety of soft wheat originating in Turkey, mainly used for the production of high quality pasta and bread.
