Italy is one of the largest agricultural producers and food processors in the European Union. Italy produces over 50 percent of the EU’s rice and 45 percent of its soybeans. There are approximately 300,000 wheat farmers in the country. Most of the wheat in northern Italy is common wheat, but durum wheat is also grown in the region and its share of total wheat production is increasing. Durum subsidies are no longer coupled with production in the EU.
Flour is the base of many food products in the Mediterranean diet: bread, pasta, dessert, and pizza. Flour is necessary for different base dishes such as fresh-filled pasta, bread, and pastry products.
Durum wheat and whole wheat are two of the most popular types of wheat and are often used in foods like bread, pasta, noodles, couscous, and baked goods.
Italian Flour is soft, slightly sweet, and low in gluten. Durum wheat is a variety of spring wheat that’s typically ground into semolina and used to make pasta. It can also be ground into finer flour and used to make bread or pizza dough. The versatile soft wheat flour is traditionally used in Italy. It is also used for homemade pasta, gnocchi, ciabatta bread, and pasta.