Italy's climate-resistant wheat tests could reshape Alpine farming

As Italy endures its fourth heat wave of the summer, with all 27 major cities under the highest red alert and temperatures edging toward 40C in some areas, researchers in the Emilia-Romagna region — Italy's so-called Food Valley — are racing to develop climate-resistant wheat for the pasta of the future, according to France 24.

The French broadcaster reported that scientists are focusing on the main ingredient of Italy's iconic dish, wheat, using technology to improve its resilience to rising temperatures and erratic rainfall. The work comes as the country's agricultural sector faces mounting pressure from a changing climate.

For Trentino-Alto Adige, the research carries particular weight. The region's economy depends heavily on apples, wine and mountain agriculture, all of which face similar climate stresses. While the wheat trials are centered in Emilia-Romagna, the findings could inform how northern regions adapt their own crops.