WORLD PASTA DAY
PASTA LOVERS AROUND THE WORLD CELEBRATED THE 19TH ANNUAL WORLD PASTA DAY ON OCTOBER 25, 2016.
ONE OF THE BIGGEST CELEBRATIONS TOOK PLACE IN RUSSIA, WHERE PASTA MAKERS, INDUSTRY MEMBERS, SCIENTISTS,
MEDIA AND OTHER OPINION LEADERS FROM AROUND THE WORLD HAVE CONVENED A VERITABLE UNITED NATIONS OF PASTA.
THE EVENT WAS HOSTED IN MOSCOW ON OCTOBER 25 AT THE RITZ CARLTON HOTEL
BY THE INTERNATIONAL PASTA ORGANISATION (IPO) AND AIDEPI, IN PARTNERSHIP WITH ICE-ITALIAN TRADE AGENCY ITA.
MODERATED BY SERGEY MALOZEMOV, RUSSIAN AUTHOR AND TV PRESENTER,
THE EVENT FEATURED ENGAGING SPEAKERS, DISCUSSING THE HIGH NUTRITIONAL VALUE OF PASTA,
ITS ACCESSIBILITY AND ADAPTABILITY TO ALL POPULATIONS AND WORLD CULTURES,
AND ITS EXTREMELY LOW ENVIRONMENTAL IMPACT.
ABOVE ALL, IT HIGHLIGHTED THE INCREDIBLE TASTE AND VERSATILITY OF PASTA,
A GLOBAL FOOD ABLE TO SATISFY THE NUTRITIONAL PRIMARY NEEDS, AND TO ENHANCE THE MOST SOPHISTICATED COOKING.
A PERFECT BLEND OF TRADITION AND MODERN SIMPLICITY AND PLEASURE,
PASTA IS AS FITTING ON THE FAMILY TABLE AS IT IS IN THE KITCHENS OF THE WORLD’S MOST FAMOUS AND GLAMOROUS CHEFS.
“Pasta can really make a difference at tables all around the world, not only from a nutritional and environmental point of view, but also for its gastronomical value, its versatility and its power to gather people together”.
“Pasta is good and brings joy to the table.”
“I’m thrilled to be taking on the leadership of the International Pasta Organization. Pasta is an Italian excellence that is becoming increasingly popular around the world because it’s delicious, healthy, very affordable and extremely flexible in adapting to different food cultures and lifestyles.”
PIER PAOLO CELESTE
Director ITA Moscow
“Pasta has always been an important part of food range exported by Italy to the Russian market. Not only does it have excellent nutritional qualities, it also is a pivotal part of our country’s food culture and cuisine history. No wonder Italy is traditionally a leading pasta supplier in Russia.”
The program, moderated by Sergey Malozemov, Russian author and TV presenter, included engaging speakers discussing the high nutritional value of pasta, its accesibility and adaptability to all populations and world cultures, and its extremely low environmental impact during the following four panel discussion:
PASTA IS GOOD FOR YOUR HEALTH
PASTA IS TASTY AND BRINGS PEOPLE TOGETHER
PASTA IS A GLOBAL FOOD
PASTA IS GOOD FOR THE ENVIRONMENT
PASTA IS GOOD
FOR YOUR HEALTH
When combined healthy pairings such as vegetables and legumes, and in proper portion sizes,
pasta is one of the easiest and healthiest of mealtime choices.
This was confirmed in October 2015, when 20 scientists from nine countries
gathered to update the Scientific Consensus Statement on the Healthy Pasta Meal.
Organized by the non-profit Oldways, IPO and AIDEPI,
in conjunction with the 5th World Pasta Congress in Milan, the scientific conference produced a collaborative statement that reinforced the many healthy aspects of pasta
and addressed topics including gluten-free fads, sports nutrition and sustainability.
This year, we are excited to announce that a 10th country signed onto the consensus, as four top Russian scientists added their names to the Consensus Statement.
“As one of the world’s top producers and consumers of pasta, the signature of these top Russian experts is an important addition to our ongoing effort to gain worldwide recognition of the important health, cultural and environmental benefits of pasta.”
“If you want to be slim and healthy, remember – pasta is a main course, not a side dish.”
She explained that “pasta is always very handy” for patients who want to be healthy, since “it all depends on when we eat our pasta and what it comes together with.”
MD, PhD, AGAF, Professor of Gastroenterology
at the Institute of Nutrition (Moscow)
“Soluble fiber is not impacted by thermal processing,” meaning that pasta retains its healthful properties throughout the cooking process. That said, the scientists did remind the audience that pasta cooked “al dente” has a lower glycemic Index than overcooked, mushy pasta.
KSENIA SERGEEVNA SELEZNEVA
PhD, MD, Physician, dietitian
“As a practicing physician, I know that people are fond of it, but they are afraid.”
Ksenia recommended durum wheat pasta cooked al dente, paired with vegetables.
OLEG STEPHANOVICH MEDVEDEV
PhD, Founder and Chairman of the Board of the
National Research Center “Zdorovoe Pitanye” (“Healthy Eating”)
Head of the Lomonosov Moscow State University Department of Pharmacology (Moscow)
“The more we pay attention to foods and eating, the less pills and capsules we will be recommended to have.” He also explained that “introducing elements of the Mediterranean diet is one of our objectives,” and that because pasta is so affordable and accessible, it is a wonderful entry point into this delicious and nutritious cuisine.
Speaker and former goalkeeper of the Russian national team
“Pasta is the perfect combination
of all the necessary elements for an athlete, carbohydrates and protein.
But in addition pasta is truly delicious.”
PASTA IS TASTY
AND BRINGS PEOPLE TOGETHER
In an age where everything is fast-paced and we’re prone to adopting nutritional fads or diets of the day, pasta remains a mealtime favorite.
Pasta crosses culture, age and dietary boundaries like almost no other single food.
A perfect blend of tradition and modern simplicity and pleasure, pasta is as fitting on the family table as it is in the kitchens of the world’s most famous chefs. And true to the best traditions, it is a food that brings friends and family together to celebrate both the ordinary and the extraordinary moments in life.
Top food experts were onsite to discuss and showcase the irresistible draw of a delicious pasta meal.
Chef, Combal.Zero, Rivoli
Michelin starred Chef fascinated the audience with his unique creations that spur from his long and design-oriented experimentation with ingredients, shapes, textures and temperatures. His approach opens a whole new chapter in the way we think of pasta. As he explained: “Pasta enables you to create a culinary masterpiece in 10 minutes.”
Chef, White Rabbit
Scabin joined Chef Vladimir Mukhin to create the World Pasta Day dinner at the White Rabbit,
Chef Mukhin’s internationally acclaimed dining spot,
which is also recognized as 18th on the list of the world’s 50 Best Restaurants.
“Pasta only appeared in Russia a little more than 150 years ago,
but now we can’t imagine our life without it.
And even many Russians believe pasta is a Russian dish!”
Food Expert – Editor
“We love pasta in this country.”
In her opinion, part of pasta’s appeal is most certainly its versatility.
“Pasta in all its variations, in cuisines of the different countries, is not only everyone’s favorite food, but also an ideal form for chefs to express their special cuisine views. Basics are clear, but everything around pasta and its different ingredients are a huge field for imagination and self-expression.”
A GLOBAL FOOD
Pasta is making a comeback. Earlier this year, based on findings in its Food Trends 2016 Report, Google touted its resurgence, saying demand continues to rise in the U.S. This prediction was based on a significant increase in pasta search results, which rose 26 percent between January 2015 and January 2016.
World industry trends support this. During the last 15 years, pasta production has increased 56 percent. Russia alone imported nearly 47,000 tons of it in 2015, with per capita consumption of 7.2 kilograms per year. In addition, with more than 1 million tons of pasta, Russia is the fifth largest pasta producer after Italy, U.S., Turkey and Brazil.
Market Analyst, Euromonitor
Food analyst at Euromonitor, painted an exciting picture for pasta lovers across the world, and explained that, despite its Italian roots, “pasta is a global dish.”
Euromonitor forecasts a +2% annual growth between 2016 and 2020 of global pasta volume sales, 52% coming from markets outside of the top 10 pasta consumers.
PASTA IS GOOD
FOR THE ENVIRONMENT
Speakers also addressed the environmental benefits of healthy pasta meals. As one of the least intensive foods to produce, energy dense and easy to store and distribute, pasta is a great choice for a more environmentally friendly, plant-based diet.
Delicious, satiating pasta meals deliver flavor and fullness, without disruptive environmental effects. As a rising number of nations move towards incorporating sustainability in their dietary guidelines, more and more people are realizing the environmental benefits of healthy pasta meals.
Growing wheat for pasta is gentle on the planet. Additionally, because pasta is commonly available dried, it can resist spoiling for long periods of time without additives or preservatives, which can help keep food out of landfills.
Professor at University of Tuscia, Viterbo, Italy
CMCC Strategic Council Member
Winner of the 2007 Nobel Peace Prize for his work on sustainability with the Intergovernmental Panel on Climate Change (IPCC), explained that as climate patterns become more unpredictable, plant-based foods, like pasta meals, are necessary if we hope to lessen our environmental impact, and prevent further effects of climate change.
“Feeding the planet sustainably has become one of our greatest challenges. Plant-based foods like pasta have a very low carbon footprint. As a simple and nutritious food available worldwide, pasta can be part of the solution.”
IVAN I. VASENEV
Professor at Russian State Agrarian University
MTAA Moscow, Russia
“Healthy soils and smart farms for interesting
and sustainable market opportunities and pasta fans.”
For him Russia, with huge areas of healthy soils, is a promising candidate
to become one of the world leaders in good-quality pasta production.