An integrated approach project for the revaluation of a traditional sourdough bread production chainC.PiazzaauthorP.GiudiciauthorM.CorbelliniauthorA.GianinettiauthorC.MorciaauthorV.TerziauthorThe influence of organic and conventional farming systems on the performance of a panel of old and modern Italian bread wheat varieties has been evaluated, with the aim to individuate an agronomic protocol suitable for the production of a sourdough bread traditionally prepared in a hill zone of Emilia-Romagna. The agronomic and technological characterisation of the wheat samples obtained in organic and conventional farming conditions has been done and the sensorial qualities of the sourdough bread obtained have been evaluated. Food security, food quality and human health2008Conference paper, poster, etc.