Italian strawberries: biodiversity, vitamin C and the IGP Basilicata

Strawberry cultivation in Italy: production data and markets

National production and regional distribution

According to ISTAT 2024 data, Italy produces about  110,000-115,000 tons of strawberries per year. The  cultivated areas for the 2025 campaign amount to  4,200 hectares (CSO Italy, 2025), while for the  2026 campaign estimates indicate a significant growth up to about  4,500 hectares (+6% compared to 2025), of which the88% in  protected cultivation (+8% compared to 2025) (FreshPlaza, 2026).

The main  producing regions are  Campania (over 1,200 hectares in 2026, +6% over 2025) and  Basilicata (about 1,030 hectares, strengthening), which together represent approximately 52-55% of national production, followed by  Emilia-Romagna, Veneto e Calabria. The Southern Italy holds 67% of the national areas (over 3,000 hectares), while the  North accounts for 20% (just over 900 hectares, -1%) (FreshPlaza, 2026).

Domestic market, consumption and import

The domestic market absorbs most of the production. According to ISMEA-NielsenIQ monitoring, during the  2024 campaign (period January 29 - June 16) were purchased 53.3 thousand tons of fresh strawberries for domestic consumption, with a total expenditure of  296 million euros (respectively -1.7% and +4.6% compared to the same period in 2023).

Italy is also an importer of fresh strawberries, especially in the winter months to meet a now de-seasonalized demand. In the  2025 (January-November) the  imports have reached about  27,300 tons (+1% compared to 2024), with value and average price both increasing by 3% (FreshPlaza, 2026).

Export of Italian strawberries

TheItalian export of fresh strawberries recorded an important trend reversal in 2025. In the first eleven months of 2025 exports totaled approximately  13,400 tons, marking a  31% increase compared to the same period in 2024 and representing the largest volumes in recent years (FreshPlaza, 2026).

The quarter  March-May covered  74% of total exports, while February contributed about 7%, confirming a progressive  advance of the production season. The main  destination countries are  Austria, Germany, Slovenia, Luxembourg, Lithuania e Switzerland (CSO Italy, 2025; Agenfood, 2025).

The  2026 campaign, launched in southern areas in February, had a slow start due to unfavorable weather conditions (rain and lack of light), with the  Basilicata at about 15% of the harvest and  Campania at 3% of the total (FreshPlaza, 2026). However, prospects appear positive ahead of the Easter holidays, traditionally characterized by increased demand.

The European strawberry market

At  European, the production total strawberry production in the EU-27 stands at about  1.1-1.2 million tons annually. Italy ranks fourth (110,000-115,000 tons), after Spain (328,000 tons, undisputed leader with a strong export orientation),  Poland (197,000 tons),  Germany (132,000 tons): the total production of the four countries represents about 53% of the EU total (IndexBox, 2026).

The European market is characterized by increasing  competition between early Mediterranean productions (Spain, Southern Italy) and Central European seasonal productions. The  demand for organic strawberries in the EU is rapidly expanding, supported by growing consumer interest in products made without the use of synthetic pesticides.

At the consumption level,  Germany, Poland e Italy are at the same time the main markets, together accounting for about 50% of total EU-27 consumption (IndexBox, 2026). Regardingexport extra-EU, in 2024 theEuropean Union exported fresh strawberries worth approximately  375 million euros (83,094 tons), mainly to  United Kingdom (42,034 tons),  Switzerland (12,813 tons) and  Norway (8,743 tons) (World Bank WITS, 2024).

Prospects 2025-2026

The outlook for  the two-year period 2025-2026 in Italy indicate:

• increasing demand for  organic strawberries;

• development of  everbearing varieties and complementary for earliness and organoleptic characteristics (including Rossetta, Sabrosa, Marimbella);

• increase of  soilless cultivation in protected environment (over 40% of the total area);

• enhancement of the brand  Basilicata Strawberry IGP, effective from the 2026 campaign.

From wild strawberries to the modern strawberry: history and hybridizations

The  wild strawberries (Fragaria vesca) were already known in antiquity: the  Romans used them both as food and for medicinal purposes, as testified by Pliny the Elder in  Naturalis Historia, where he describes their cooling and digestive properties.

However, the  modern cultivated strawberry (Fragaria × ananassa) derives from thenatural hybridization between two American species –  Fragaria virginiana (North America) and  Fragaria chiloensis (South America) – occurred in France in the 18th century at the Botanical Garden of Brest, where the two species were grown nearby. This fortuitous cross gave rise to fruits of significantly larger size and better organoleptic characteristics that quickly conquered Europe and subsequently Italy.

According to a  medieval legend, strawberries were born from the tears of Venus shed for Adonis, which is why they were associated with love, fertility, and purity. In the Middle Ages, strawberries were cultivated in  monastic gardens and used in folk medicine for their alleged purifying virtues.

Botany and seasonality: the nature of the false fruit

The strawberry belongs to the genus  Fragaria of the family  Rosaceae. From a botanical point of view, the so-called 'fruit' is actually a  false fruit (or pseudocarp), consisting of the  enlarged receptacle of the flower, while the true fruits are the small achenes – commonly called 'seeds' – present on the outer surface.

Morphological and organoleptic characteristics:

• color : from bright red to dark red, determined by the anthocyanin content;

• aroma: complex, with over 360 identified volatile compounds (esters, aldehydes, terpenes);

• texture: variable from firm and crunchy to soft and juicy, depending on the cultivar and maturation stage;

• shape and size: from conical to elongated conical, with an average weight between 15 and 35 grams.

The  seasonality varies depending on cultivation techniques and varieties:

• open field (single-bearing varieties): April-June;

• protected crops (tunnels and greenhouses): February-July;

• everbearing varieties in soilless cultivation: continuous production from March to October.

The  cultivars most common in Italy include short-day varieties such as Sabrina, Roxana, Melissa, Portola, and San Andreas (everbearing), as well as local selections and new hybrids resistant to soil pathogens such as  Verticillium e Phytophthora.

Cultivation systems: from open field to soilless

The terroir significantly influences the quality and  organoleptic characteristics of strawberries. The key pedoclimatic factors in Italian production are:

• mild climate (Southern Italy, Basilicata, Campania, Calabria) for productions  early and extended;

• day-night temperature fluctuation (Northern Italy, Emilia-Romagna, Veneto) for sugar accumulation and  sugars and development of  aromaticity;

• well-drained soils, preferably sandy or medium texture, with slightly acidic pH (5.5-6.5).

The  agronomic practices modern include:

• soilless cultivation on inert substrates (perlite, coconut fiber, peat) or mixed, allowing greater nutritional control, reduction of soil-borne diseases, and optimization of water use;

• fertigation drip with balanced nutrient solutions;

• mulching with plastic films (traditional) or, better yet, biodegradable;

• use of  tunnels e greenhouses for climate protection and anticipation/postponement of production;

• pollination assisted with bumblebees (Bombus terrestris) in protected environment.

Sustainability, organic and integrated pest management: the ecological transition

The  strawberry cultivation in Italy is evolving towards more sustainable models, in response to market demands and European policies (strategies  Farm to Fork e Biodiversity 2030):

• growth of  organic certified;

• reduction in the use of  pesticides through  integrated farming and SQNPI certification (National Quality System for Integrated Production);

• biological control widely adopted with natural predators:  Phytoseiulus persimilis against red spider mite (Tetranychus urticae) and  Orius laevigatus against thrips (Frankliniella occidentalis);

• use of  biostimulants (seaweed, protein hydrolysates, beneficial microorganisms) to improve resistance to abiotic stresses;

• growing interest in  sustainable practices (biodegradable mulches, precision fertigation, digital monitoring), in line with the trends of Agriculture 4.0.

From nursery to table: the production process

The  fresh strawberries do not undergo industrial processing before consumption. The production process is divided into the following stages:

1. Transplant of seedlings (rooted stolons or cold-stored plants) between July and September (for autumn-spring productions) or February-March (for summer productions);

2. Nutritional management: balanced fertigation with macro and microelements, monitoring of the electrical conductivity (EC) of the nutrient solution;

3. Phytosanitary control: prevention of powdery mildew (Podosphaera aphanis), botrytis (Botrytis cinerea), anthracnose (Colletotrichum spp.) through integrated strategies;

4. Manual harvesting at optimal ripeness (when the fruit is colored on at least 2/3 of the surface), every 2-3 days during peak production;

5. Selection and packaging in trays of 250-500 g, with quality control (size, absence of defects, minimum dry residue 7%).

DOP, IGP strawberries and Italian territorial brands

Basilicata Strawberry IGP

The  Basilicata Strawberry IGP was officially registered in the European Union on 5 November 2025 (EU Regulation 2025/2239), representing the  first Italian strawberry and the  153rd IGP of the Italian food sector (Qualivita Foundation, 2025).

The  production area includes the administrative territory of nine municipalities in Province of Matera (Metapontino area): Bernalda, Montalbano Jonico, Montescaglioso, Nova Siri, Pisticci, Policoro, Rotondella, Scanzano Jonico and Tursi.

The production specification provides for 28 admitted varieties of the species  Fragaria × ananassa, including Sabrosa, Inspire, Sabrina, Melissa, Marisol, Flavia and others. The Sabrosa Candonga variety® covers 85% of the cultivated areas in Metapontino (Il Sole 24 Ore, 2025).

The  distinctive characteristics of the Basilicata Strawberry IGP are:

• shape  conical-elongated;

• color  bright red and uniform;

• minimum caliber  25 mm;

• minimum sugar content  7.5° Brix;

• consistency not less than  550 g/cm²;

• titratable acidity not greater than  9 meq/100g.

The Lucanian strawberry sector it extends over about 1,200 cultivated hectares, with an annual production of about 500,000 quintals (50,000 tons) and a production value exceeding 150 million euros, with over 10,000 employees (Basilicata Region, 2025).

Other territorial brands

Besides the Basilicata Strawberry PDO, there are other territorial valorizations:

• Verona Strawberry (traditional Verona production, not EU certified but locally recognized);

• Maletto Strawberry (Sicily, niche production in the Etna foothill area, not certified);

• Terracina Strawberry (Lazio, historic territorial brand).

Several protection consortia and Producer Organizations work to enhance territorial productions.

Biochemical profile: a reserve of vitamin C

According to the data of  CREA – Food and Nutrition Research Center  (2019), per 100 g of  fresh strawberries:

• Water: 90.5 g;

• energy: 30 kcal;

• carbohydrates: 5.3 g (of which simple sugars: 5.3 g);

• proteins: 0.9 g;

• lipids: 0.4 g;

• fibers: 1.6 g.

Regarding micronutrients, strawberries are characterized by richness in vitamin C: 54 mg per 100 g of fruit, equal to 67,5% of the Nutrient Reference Value indicated in Annex XIII to Regulation (EU) No. 1169/11.

Health properties: recent scientific evidence

Numerous scientific studies published in the last ten years – although not yet evaluated by EFSA (European Food Safety Authority) for authorization of specific health claims pursuant to Regulation (EC) No. 1924/06, in the absence of applications from interested operators – highlight the health benefits associated with regular consumption of strawberries. Some points follow.

Antioxidant and neuroprotective activity

Strawberries are among the fruits with the highest antioxidant power (ORAC >4,000 µmol TE/100 g), thanks to the high content of polyphenols and anthocyanins. Together with blueberries, blackberries and raspberries, they rank in the high range of small fruits for antioxidant capacity. Studies  in vitro e in vivo demonstrate neuroprotective effects, with improvement of cognitive functions and reduction of cerebral oxidative stress (Pap et al., 2021; Miller et al., 2017).

Strawberries and cardiometabolic health

Strawberry consumption has shown improvement of  lipid markers (reduction of LDL cholesterol and triglycerides), reduction of  blood pressure and ofsystemic inflammation (reduction of CRP and IL-6) in adults with metabolic syndrome (Basu et al., 2010; Alvarez-Suarez et al., 2014).

Glycemic control and insulin response

Clinical studies indicate that strawberry consumption in association with high carbohydrate meals  modulates glycemic response and improves insulin sensitivity, thanks to the action of polyphenols and anthocyanins (Edirisinghe et al., 2011; Schell et al., 2019).

Anti-inflammatory effects and intestinal health

Strawberry ellagitannins are metabolized by the gut microbiota into urolithins (A, B, C), metabolites with marked anti-inflammatory activity and potential protective effect on the colon (Giampieri et al., 2016; Espín et al., 2017).

These effects are attributed to the synergy between vitamin C, flavonoids, ellagitannins and fiber, which act on different metabolic and inflammatory pathways.

Uses in cooking and gastronomic pairings

The  strawberries are extremely versatile:

• fresh consumption (natural, with lemon, sugar or balsamic vinegar);

• pastry: cakes, tarts, charlottes, tiramisu with strawberries, panna cotta;

• ice cream shop: artisan ice creams, sorbets, granitas;

• Jams and extra jams;

• Beverages: Fruit juices, smoothies, shakes, mocktails and cocktails;

• gourmet gastronomic pairings: salads (with arugula, baby spinach, avocado), fish carpaccios (sea bass, salmon), risottos, tartare.

Strawberries pair excellently with  traditional balsamic vinegar, black pepper, basil, mint, dark chocolate and fresh dairy products (cream, ricotta, mascarpone).

Selection and storage criteria for the consumer

Consumers are advised to:

• prefer  seasonal strawberries (April-June for the best organoleptic quality);

• check  Italian origin and, if possible, certification  organic;

• favor  short supply chains (direct sale, farmers' markets, solidarity purchasing groups – GAS);

• choose fruits  uniformly colored, firm, with green and turgid stems;

• avoid fruits with spots, bruises, or mold signs;

• store in refrigerator (+1-4°C) and wash only before consumption.

Conclusions

The Italian strawberry sector is consolidating as a model focused on excellence in quality and protection of origin. The integration between IGP and organic certifications, genetic biodiversity, and nutritional properties offers the market a 'false fruit' that precisely meets modern demands for pleasure, well-being, and supply chain transparency.

Dario Dongo

Photo by beauty_of_nature from Pixabay

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