Artisanal Fresh Bread: Research, Territory, and Business in the Spotlight

Science, tradition, and public policy unite to elevate the supply chain and social role of our most precious daily staple at the regional grant’s closing event.

On Thursday, February 19, 2026, Bologna hosted a day dedicated to artisanal fresh bread and its supply chain. The event marked the conclusion of projects funded by the “Emilia-Romagna Regional Grant for the Promotion of Bread and Baked Goods 2025-2026,” an initiative spearheaded by the Emilia-Romagna Region.

Hosted by A.G.E.R. Borsa Merci Bologna, the initiative brought together government institutions, the research community, universities, and trade associations. The focus extended far beyond bread as a simple product, spotlighting its nutritional, economic, and cultural value.

The morning kicked off with a technical tour of the A.G.E.R. Laboratory, located within the CAAB (Centro Agro Alimentare Bologna) area. Here, attendees observed firsthand the analysis carried out on grains and flours, including quality control, technological profiling, and raw material research.

Following the tour, the seminar commenced in the “Taormina” hall at Grand Tour Italia. Opening remarks by institutional representatives Cristina Maselli and Davide Poli highlighted the grant as a strategic investment, emphasizing that supporting fresh bread means supporting health, craftsmanship, and regional identity.

The first session gave the floor to the scientific community. Researcher Anna Maria Mastrangelo from CREA (Research Centre for Cereal and Industrial Crops) illustrated the evolution of the wheat-to-bread supply chain. She discussed new, more resilient wheat varieties, enhanced technological quality in flours, and production innovations capable of boosting digestibility and nutritional value.

The health aspect was further explored by Sergio Gatti from the Università Cattolica del Sacro Cuore, who emphasized the role of fresh bread in the daily diet, showing how fermentation and processing times directly affect nutrient absorption.

Completing the scientific overview, Vincenzo Brandolini, Professor at the University of Ferrara, delved into food chemistry. He explained how dough maturation, enzymatic activity, and protein structure account for why artisanal bread is often much easier to digest than mass-produced industrial alternatives.

The panel discussion brought together leaders from across the sector. It opened with remarks by Salvatore Asta, Vice President of the Bakers’ Association of Bologna and its Province, and featured contributions from Glauco Bianchi (CNA Agroalimentare Emilia-Romagna), Davide Cupioli (Confartigianato Panificatori), Alessandro Partigiani (Assopanificatori Confesercenti Ferrara), Valerio Filetti (President of Ager), and Paolo Parisini (ConfagriBio). A shared vision emerged from the debate: fresh daily bread is not just a food product, but a cornerstone of the community. Businesses called for continuity in support policies, better food education, and greater recognition of the value of artisanal products over long-life industrial alternatives.

The event served as a true crossroads where scientific knowledge and artisanal mastery meet. It became clear that innovation does not mean abandoning tradition, but understanding it more deeply—from grain research and fermentation techniques to customer relations. Bread, the quintessential daily staple, continues to tell the story of our region. The future of bread—sustainable, mindful, and deeply connected to the community—depends entirely on this ongoing dialogue between institutions, universities, and businesses.