Every year since 2006, October 16 marks World Bread Day, celebrated alongside World Food Day. It’s an occasion to pay tribute to one of the most ancient and emblematic foods — a universal symbol of nourishment, deeply rooted in the Mediterranean diet and nutritional tradition. In Italy, the initiative is endorsed by Italmopa, the association that exclusively represents the Italian milling industry across the soft wheat and durum wheat sectors.
Italy’s bread culture is as rich as it is diverse: the country boasts over 200 types of bread, each reflecting the history and character of its region. Among them are five PGI-certified breads — Coppia Ferrarese, Pane Casareccio di Genzano, Pane di Matera, Piadina Romagnola, and Südtiroler Schüttelbrot — as well as three PDO-certified varieties: Pagnotta del Dittaino, Pane di Altamura, and Pane Toscano. These varieties represent an “invaluable cultural heritage to be protected and promoted,” as Italmopa stresses, particularly in light of a noticeable decline in bread consumption in recent years.
At the heart of every loaf lies flour or semolina — whether from soft wheat, durum wheat, or other cereals — ingredients that remain fundamental to this essential food. Italy’s milling industry holds a leading position in Europe in the production of high-quality flours, thanks to its expertise in selecting and processing the finest varieties of wheat.
“World Bread Day is an opportunity to celebrate a true protagonist of our dietary model since ancient times — a universal symbol of nourishment, but also of tradition, quality, and conviviality,” said Francesco Vacondio, President of the Soft Wheat Milling Section of Italmopa. “Bread is rich in essential nutritional properties for our daily needs, and its success owes much — and this makes us particularly proud — to the invaluable work of our millers. Through the production of flours and semolinas of absolute quality, tailored to the most diverse requirements, they ensure the excellence of a food that stands as an emblem of our culinary culture around the world.”
Today, 190 mills operate across Italy, processing over 5.8 million tonnes of soft wheat each year. This yields approximately 4.3 million tonnes of flour, with 58% — around 2.4 million tonnes — dedicated to the production of bread and bread substitutes. In celebrating World Bread Day, Italmopa underscores not only the enduring importance of bread in the Italian diet but also the dedication, innovation, and craftsmanship that sustain one of the country’s most cherished traditions — transforming simple grains into the “daily bread” that continues to nourish body and culture.