World pasta day 2022, 24th edition for the day dedicated to the most famous food in the world which is one of the products of excellence of made in Italy. The event, organized by Unione italiana food and Ipo - International pasta organization, aims to promote good, healthy, nutritious, accessible and sustainable food. A cornerstone of Mediterranean Diet, recognized as an Intangible Cultural Heritage of Humanity by UNESCO.
Pasta, very strongly pasta
On this World Day of Pasta and the Mediterranean Diet we want to raise public awareness on healthy eating which implies a new lifestyle and careful environmental protection. In this regard, pasta is a real language, a way of being, which has spread over the centuries, passing from table to table, from country to country. The union between pasta and Italy is now taken for granted, universally recognized. Italy is the country that not only consumes the most, but also produces and exports the most. In fact, from the Alps to the islands, pasta is a dish that really makes everyone agree.
The millennial history of ancient grains
According to the data released by Coldiretti, in Italy 3,6 million tons of pasta are produced, about a quarter of world production. This means that around 200 farms are active to produce the most globalized food in the world, together with pizza. The supply chain includes 360 companies and approximately 7.500 employees for a total value of 5 billion euros. In times of crisis such as those we live in and in an era in which the ecological transition is an obligatory step for the salvation of the planet, there is also talk of sustainable production. Of crops that favor the ancient grains of the Italic land; among these the Senatore Cappelli, Timilia and Saragolla. The first takes its name from Senator Raffaele Cappelli, one of the most important protagonists of the early agrarian reform Twentieth century.
Cappelli wheat, also known as 'carne die poor', is suitable for poor and clayey soils, its cultivation does not need herbicides. Timilia is particularly suited to organic cultivation. Its properties include the high protein value, the low quantity of gluten, the low glycemic index and the presence of various B vitamins. Saragolla wheat, which arrived in central Italy in 400 AD, is still cultivated in Abruzzo. , and in some areas of Sannio and Basilicata. Characterized by the high stem it is naturally resistant to parasites: ideal for organic cultivation.
(Photo archive italiani.it)
