What’s better than a plate of pasta? Al dente, plain or stirred in a simple sauce, pasta is a food that brings the palate and health together, as long as it is consumed in moderation. The passion for pasta is international and knows no setbacks. Italy occupies a leadership position in world production with approximately 4.2 million tonnes produced in 2024 out of a total of 17 million tonnes. Furthermore, Italians are the largest consumers with 23.3 kilos each per year, even if 60% of our pasta production ends up on the tables of over 200 countries. Much more than a food, pasta represents Italian excellencea very welcome business card with which the Bel Paese presents itself to the world.
Pasta, a simple food that is good for you: science confirms it
In 2010, an important declaration was born, perhaps little known but very significant: the Consensus Statement, the “Healthy Pasta Meal Scientific Consensus Declaration”. This document, promoted by the International Pasta Organization (IPO) and signed by 29 scientists from 9 different countries, collected and shared the most recent scientific literature on carbohydrates and pasta. The conclusions are clear and reassuring: pasta, if consumed as part of a balanced diet, contributes positively to our health and family well-being. Not only is it a food that unites at the table, but it also proves to be a precious nutritional ally. In particular, wholemeal pasta offers added value: thanks to its higher fiber and nutrient content, it helps keep blood sugar levels stable and gives energy constantly throughout the day. Fibers, in fact, slow down digestion and promote a longer-lasting feeling of satiety.
Wholemeal pasta & co.: the benefits for the body
Several studies have also highlighted that wholemeal pasta has a more favorable impact on the glycemic response after meals compared to the traditional one. And that’s not all: some recent research (such as that of Di Marco et al., 2021) has shown that pasta made from buckwheat and eggs contains more polyphenols and antioxidants, precious substances that help protect cells from oxidative stress. Finally, science also looks at intestinal health. It has been observed that pasta enriched with inulin, a natural fibre, can promote the growth of Lactobacillus, the so-called “good bacteria”, and improve the production of fatty acids beneficial to the body. A small sign that even a simple dish like pasta can contribute to deeper and lasting well-being. After all, pasta is much more than a food: it is a symbol of sharing, tradition and family love. And when science and flavor meet on the plate, health truly becomes a gift to be enjoyed together.
World Pasta Day 2025: an Italian heritage that combines tradition and taste
There is so much to be proud of in our country: the art, the landscapes, the literature and of course the good food. A recent study by Astra Ricerche, carried out for the pasta makers of Unione Italiana Food on the occasion of World Pasta Day 2025, also reminds us of this. Now in its 27th edition, World Pasta Day, promoted by Unione Italiana Food and International Pasta Organisation, celebrates not just a food, but a heritage of taste, conviviality and love for simple things, those that make us feel at home, wherever we are. According to research, pasta is among the top five reasons for national pride: 45% of Italians consider it a symbol that represents us in the world, even more than music or sport. For eight out of ten Italians, it is the emblem par excellence of Italianness, while for almost all (96.6%) it is a true ambassador of Made in Italy. And it’s not difficult to understand why: pasta is a shared heritage, capable of recounting the diversity of our territories, the creativity of our cuisines and that genuine simplicity that continues to unite families around a steaming dish.
On display for World Pasta Day
To celebrate one of the most beloved symbols of our table, nin the Alberto Sordi Gallery, the digital exhibition “Orgoglio Pasta”. Ministers Adolfo Urso and Francesco Lollobrigida also took part in the event, together with Paolo Barilla, president of Unione Italiana Food, and Margherita Mastromauro, president of Italian pasta makers. The exhibition, open to the public until 25 October, on the occasion of World Pasta Day, presents pasta as the true emblem of Made in Italy: a food that combines culture, tradition and creativity, bringing the most authentic image of Italy to the world.
Social media is also taking part in the party: with the hashtag #WorldPastaDay, enthusiasts, chefs and food bloggers from all over the world are invited to share their favorite pasta dish, transforming the internet into a large virtual table. Last year, over 33 thousand pasta-inspired contents were published, a tangible sign of how much this food continues to unite people, beyond borders and differences.
