About Solina in Italy
In the mountains of the Abruzzo region, in central Italy, grows a variety of wheat known as Solina, ideal for homemade bread and pasta. Until the end of the 20th century, Solina wheat was cultivated by only a few old farmers on the mountains. The crop faced a high risk of erosion and abandonment.
To conserve Solina wheat, a consortium of producers was created in 2007. It aimed to study and protect the variety, as well as reintroducing it and commercially developing the variety and its flour. This led to a certain degree of popularity both in the media and among consumers.
Making Solina sustainable !
The team’s strategy in Abruzzo aims to:
- Consolidate the production of existing Solina products (pasta, bread and flour) through the development of commercial relationships;
- Finalise and develop the production of partially-developed products, such as crackers known as gallette;
- Develop existing marketing channels and create new channels for existing products;
- Test and launch new products such as biscuits and breadsticks;
- Establish structured relationships among key players across the supply chain, including mills and other processors in particular.
In terms of product development, the project’s main task was to draw up a range of products that would promote Solina wheat (see the implementation plan) . By involving farmers in the selection and development of final products, the team was able to coordinate efforts and guide the selection of external processors. This was crucial to reserving fundamental values for the project such as local traditions, natural methods and environmental sustainability.
Stay inform on the progress of the project: Contact Donata Silveri (firstname.lastname@example.org).