Italian agrifood continues to outperform the broader economy. According to ISMEA research institute, agrifood exports increased by 5% year on year in the first eleven months of 2025, reaching almost €67 billion, compared with +3.1% growth for total national exports. Based on current trends, full-year exports are expected to settle at around €73 billion, marking a new historic record. Key export drivers include coffee, bakery, and confectionery products, cheeses, cured hams, and fresh fruit.
Despite ongoing international uncertainty linked to geopolitical tensions and trade policies, Italian agrifood remained resilient in the third quarter of 2025, supported by business competitiveness, diversified production, and unprecedented public backing. Since taking office, the Italian Ministry of Agriculture, Food Sovereignty and Forestry has mobilised over €15 billion in national and EU investments for the primary sector.
MACROECONOMIC AND PRODUCTION INDICATORS
In Q3 2025, Italy’s GDP grew 0.1% quarter on quarter and 0.6% year on year. Agricultural value added rose 0.8% compared with Q2 2025 and 0.6% versus Q3 2024, while agricultural employment increased 1% on the previous quarter and 1.5% year on year.
Primary sector growth fed through to the food industry: industrial food production rose 3% quarter on quarter and 4.5% year on year. In the first nine months of 2025, domestic food consumption increased 4%, confirming a volume recovery across many staples, including eggs (+6.7%), bread (+3.1%), fresh vegetables (+2.9%), tomato purée (+2%), fresh cheeses (+3.9%), yoghurt (+4.9%), poultry meat (+2%), and sparkling wines (+5.8%).
WINE, CROPS, AND MEDITERRANEAN DIET STRENGTH
Wine made a major contribution: the 2025/26 campaign is estimated at 47 million hectolitres (+8%), confirming Italy as the world’s largest producer by volume. Industrial tomato output increased 11% compared with 2024, while summer fruit production remained stable, with peaches and nectarines up 0.5%.
ISMEA highlights the role of the Mediterranean Diet, based on quality raw materials, seasonality, and product diversity, in reinforcing long-term competitiveness. This positioning is further strengthened by UNESCO’s recognition of “Italian cuisine, between sustainability and bio-cultural diversity” as Intangible Cultural Heritage.