Pasta of the Future: Emilia-Romagna Tests Climate-Resistant Wheat

As Italy endures its fourth heatwave of the summer, researchers in the Emilia-Romagna region are working to ensure the country's most iconic food staple can survive a warming climate. According to a France 24 report, scientists in Italy's 'Food Valley' are focusing on wheat, the main ingredient in pasta, to create more resilient varieties.

The effort comes as extreme heat across Europe this summer has set records and disrupted agriculture, with Italy placing all 27 major cities under red alert. The research in Emilia-Romagna — the heartland of pasta production and home to the cooperative food industry that supplies much of the world's dried pasta — is seen as a crucial hedge against future crop failures.

The France 24 report, filed from the region, highlights how technology is being used to improve the beloved dish, testing wheat strains that can withstand higher temperatures and drought conditions.