World Pasta Day: A passion for Italian pasta, in numbers

On October 25 pasta celebrated all over the world. The opportunity to return to an Italian passion that has become international and consumption has doubled in 10 years.

Dough, noodles, noodles, noodle, fideos, massa… Whatever they are called, the food passion is for pasta is well connected to Italy. According to figures published by Union Italia food on the occasion of the 24th International Pasta Day on October 25, world consumption has almost doubled, rising from 9 to 17 million tonnes. A figure that shows that no person today can live without.

The kings of pasta are…

…the Italians, of course, who eat around 23 kilos per person per year, far ahead of Tunisia (17 kilos), Venezuela (15), Greece (12.2), Chile (9.4 kg), the United States (8.8 kg ), Argentina and Turkey (8.7 kg).
Italy is also the largest producer of pasta with 3.6 million tons, ahead of Turkey and the United States, the International Pasta Organization reveals. And 61% of production was exported in 2021, primarily to Germany, the UK, France, the US and Japan. And 2022 is shaping up to be a record year, with a 31% increase in pasta exports during the first seven months of the year.
In total, 75 million portions of Italian pasta are cooked around the world every day, according to Unionfood.

An anti-crisis dish, up to passive cooking

The other advantage of pasta is that you can create a tasty, nutritious and tasty dish with a few euros and a little imagination, even with the simplest ingredients like tomato, a splash of extra virgin olive oil and cheese.

The topic of passively cooking pasta to save energy has animated the debates in Italy in recent months, to the point of involving the Nobel Prize in Science Giorgio Parisi, the master sailor Giovanni Soldini (who tested the cooking pressure cooker), the famous chef Davide Oldani and Barilla, which itself sent a communication campaign. Agnesi, the historic brand of made in Italy pasta, claims its paternity: Vincenzo Agnesi would have already thought of passive cooking in the mid-1960s. In recent years, the company specifies, this method has been perfected by many tests carried out in its research and quality laboratories, leading to a 75% reduction in water consumption and 75% in energy. Simple and effective, the Agnesi method consists of immersing the pasta in a small amount of cold water (1.2 liters for 500 grams of pasta, compared to 5 liters in traditional cooking) and bringing it to a boil. Once the pasta is mixed, the lid closed and the heat turned off, cook for the time indicated on the package, plus one minute of the consumer’s choice. Thus, the energy consumption time goes from about 29 minutes for the traditional method (18 minutes to boil 5 liters of water plus 11 minutes to boil pasta), to just 7 minutes to boil 1.2 liters of water and cook 500 grams of pasta. But Gennarino Esposito, chef with two Michelin stars, also intervened in the never-ending row about passive cooking to end the controversy in his own way: “You can find many other ways to save energy, rather than undercooking the pasta. Otherwise, a dish that is perfect in itself loses its magic and its sensuality”.

And let’s not forget tradition: the four most famous pasta recipes in the world (apart from pasta al pesto), Carbonara, Cacio e pepe, Amatriciana and Gricia. All made in Roma, they have the same common denominator, Pecorino Romano.


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