Spain imports more Italian pasta due to consumer preference for authenticity and economies of scale, despite growing domestic production.
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Despite pasta being easily made with simple ingredients like flour, water, and sometimes egg in Spain, there is a growing trend of importing more from Italy, the world’s main producer. Spanish imports from Italy have doubled over the last decade, increasing both volume and value. While Spain is the second-largest pasta producer in the EU, its output remains small compared to Italy’s dominance. Consumers often prefer Italian pasta due to a perceived element of authenticity and successful premium branding by Italian companies, whereas Spanish production tends to focus on mass market offerings for private labels. This trend aligns with an overall increase in pasta consumption in Spain, driven by its perception as a healthy Mediterranean diet staple. While importing from Italy allows producers to benefit from economies of scale, local Spanish manufacturers are also improving efficiency and quality, though domestic wheat production faces challenges due to droughts. Italian producers maintain high output partly through the import of hard wheat from countries like Canada and the US.
