ALL BREAD AND PASTA NUMBERS IN ITALY

The meeting, organized in collaboration by the National Academy of Agriculture and Academy Italian Cuisine – Bologna Delegation of Bentivoglio, has focused the attention on the productive, nutritional and historical values of two of the excellence of the “Made in Italy” agri-food sector.

In the afternoon of Wednesday, May 30th, at Palazzo dell’Archiginnasio in Bologna, the conference “Bread and pasta the value of the grains” was held, the second meeting of “I mercoledì dell’Archignnasio”, a series of conferences dedicated to Italian food and wine excellences. The meeting was inaugurated by the greetings of Prof. Giorgio Cantelli Forti, President of the National Academy of Agriculture, and Prof. Rosanna Scipioni, Deputy Managing of the Italian Academy of Cooking – Bologna Delegation of Bentivoglio.

Roberto Ranieri, as invited speaker, with the presentation “Value of the product”, provided important numbers on pasta and bread: “In Italy we consume 24 kg/year per capita of pasta and about 60 kg/year per capita of bread, focaccia and pizzas from artisan ovens. Italians consume almost 100 kg/year of durum wheat and common wheat products. In Italy pasta consumption is decreasing, while abroad and especially in Africa it is increasing, but this may not be bad for national production. Italy proposes itself as a skilled transformer of raw materials into food considered Italy’s strengths world-wide. Today, consumers are focusing on consumption of soups and cereals, but some types of pasta are meeting a great interest, as, for example, organic products, gluten-free or “premium” products.

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