World Pasta Congress Meets at the Milan EXPO to Celebrate Environmental Benefits of Pasta

The World Pasta Congress convened from October 26 – 29, 2015 at the World Expo in Milan with a fascinating and exciting panel of thinkers, chefs, and scientists to discuss the various benefits of pasta: health and sustainability of pasta. World Pasta day occurs annually on October 25th, and the World Pasta Congress meets every five years.

Countries throughout the world may acknowledge the nutritional values and culinary adaptability of pasta on its annual ‘holiday’, but this year the celebration was tied into the theme of the EXPO: “Feeding the Planet, Energy for Life.” During this year’s Congress, this universally-enjoyed Italian food was exalted for its ability to grow without having a big impact on the environment. Barilla has been committed to changing the perception of pasta as well as promoting its eco-friendly aspects.

“We want to tell a story, we want to talk about a unique and incredibly versatile product which can really make a difference at tables all around the world, from both an environmental and nutritional point of view. We want to talk about pasta!” Riccardo Felicetti, President of the International Pasta Organization, said as he introduced the list of events for World Pasta Day, according to the International Pasta Organization.

Speakers of various expertise discussed the benefits and impacts of pasta throughout the world. Carmen Lamacchia, Senior Researcher and Lecturer in Food Science Department at the University of Foggia, discussed the emergence of gluten-friendly pasta. Kantha Shelke, food scientist and author, talked about the new idea of a healthy pasta meal, and how this food has persisted in people’s diets from ancient to modern times. Duncan Williamson of the WWF UK highlighted the urgency of returning to healthful eating guidelines for the sake of reducing the food industry’s negative environmental impact on the planet – guidelines that include a basis of whole grains and carbohydrates daily. Pasta falls in this essential category of nutrition.

Massimo Bottura, the renowned chef and owner of Osteria Francescana, spoke of the relationship between pasta and cultural identity.

“My passion for the kitchen began with pasta,” said Bottura, who recounted childhood memories helping his grandmother form homemade tortellini and other small pasta types — “only children’s hands were small enough; only grandmother’s hands were patient enough” to do this work, he said.

Other topics included pasta’s nutritional and societal benefits and the market trends of this amazing product.

Bruno Serato, chef and founder of Caterina’s Club, received an award on World Pasta Day. Other than managing his successful Italian restaurante the Whitehouse, Serato runs Caterina’s Club, an organization that feeds pasta to 1,200 kids in need of food every night.

World Pasta Day 2015 was a special one. The environmental efficiency of pasta was introduced as a major benefit in accordance to the World EXPO theme in Milan, creating an even more thoroughly integrated coming-together of countries around a proud Italian product.

– Claudia Palmira with Marisa Wherry