Italy’s agricultural landscape could look markedly different by 2050, but the transformation is also pushing farmers, researchers and producers toward new technologies, varieties and cultivation methods that could help preserve some of the country’s most celebrated foods.
One of the clearest changes involves wine. In Alto Adige, vineyards already reach elevations of around 1,000 meters, and warming temperatures could make land above that level increasingly suitable for grapes. Carlo Andreotti, professor at the Free University of Bozen-Bolzano, expects wine production to remain firmly rooted in the region over the next 20–25 years, although grape varieties and farming practices may evolve.
