Italy's Food Valley grows the pasta of a warmer future

In the heart of Emilia-Romagna, Italy's self-styled 'Food Valley', researchers are working on the pasta of the future, testing varieties of wheat that can resist the heat and drought that are increasingly battering the country's farmland. France 24 reported on Tuesday that the focus is on the main ingredient of pasta, wheat, as climate change reshapes what can be grown in the Italian countryside.

The region, known globally for its culinary exports, is on the front line of a warming world. The foreign report highlighted that scientists are using technology to improve the iconic dish, breeding strains that can survive the hotter, drier summers that have become a recurring feature of Italy's climate, from the Po Valley to the southern plains.