Italian Ancient Wheats: Historical, Agronomic, and Market Characteristics: A Comprehensive Review

Abstract

Ancient wheats can be understood as dynamic populations of historically cultivated wheat, which, unlike modern varieties, have not been developed through organised genetic improvement programmes, but rather through traditional farmer selection and local adaptation over centuries. Recently, ancient wheats have enjoyed renewed popularity, particularly in Italy, due to their wide genetic diversity and the significant role of wheat and its derivatives (e.g., bread, pasta, and baked goods) in the country’s culinary and cultural heritage. However, information on the characteristics of Italian ancient wheats remains limited and fragmented. Therefore, this review aims to collect, organise and compare the available evidence on the historical, agronomic, economic and sustainability parameters of anc