Climate-resistant wheat trials in Emilia-Romagna could reshape Italy's food chain

Researchers in Italy's Emilia-Romagna region, the heart of the country's Food Valley, are developing climate-resistant wheat varieties to safeguard pasta production as summer heatwaves become more frequent and intense, France 24 reported this week.

The work focuses on the main ingredient of pasta — durum wheat — with scientists testing strains that can withstand higher temperatures and drier conditions, according to the report by France 24's Natalia Mendoza, Laura Roudaut, and Tommaso Marrone.

The timing is significant: Italy has placed all 27 of its major cities under the highest heat alert as a fourth heatwave of the summer intensifies, edging temperatures in some areas close to 40C, the Guardian reported on Wednesday.