Italy’s 190 mills process over 5.6 million tonnes of soft wheat yearly, producing roughly 4.2 million tonnes of flour, primarily used to make bread and similar products. This was noted by Italmopa, the Italian Millers’ Association, which exclusively represents the national milling industry, in recognition of both World Bread Day and World Food Day.
“Flour from soft wheat mills, or semolina from durum wheat, form the backbone of bread, a universal emblem of nourishment,” says Andrea Valente, President of Italmopa. “The transformation of wheat into flour, and ultimately into bread, symbolizes humanity’s ability to unite people of different ages, ethnicities, and religions.”
Beyond its symbolic importance, bread in Italy is an invaluable cultural asset. The country boasts around 250 varieties, reflecting its regional diversity and rich history. Among these are three PDO-certified products (Pagnotta del Dittaino, Pane di Altamura, and Pane Toscano), five PGI-certified varieties (Coppia Ferrarese, Pane Casareccio di Genzano, Pane di Matera, Piadina Romagnola, and Südtiroler Schüttelbrot), and dozens of traditional loaves.
Italy’s annual per capita consumption stands at 41 kg, significantly below the European average. In Romania, for instance, the figure reaches 74 kg per person.
