On 2 December, at the Accademia dei Georgofili in Florence, the conference Cereals and Health - Cereals for the Mediterranean diet was held: innovations and perspectives from field to table focused on the relationship between cereals and health and, in particular, on processes affecting cereals before serving as food.

During the conference, the Director of the Consortium of Tuscan Pane Dop, Roberto Pardini, spoke and explained the long history of Pane Toscano DOP, which began twelve years ago. His speech focused, in particular, on the progress achieved over the years but also the objectives and future challenges related to the shelf-life of Tuscan PDO bread, which is the subject of the Pane + Days Project.

The conference program is attached.