“Life is too short, and I’m Italian.
I’d much rather eat pasta and drink
wine than be a size 0.”
This year marks the 20th anniversary of World Pasta Day.
It first came to fruition in 1998, following the World Pasta Congress which was held in Rome on October 25, 1995.
At the congress, various nations discussed the importance of spreading knowledge of pasta among consumers throughout the world, by means of collective initiatives of promotional value.
Thanks to the efforts of the committee at the congress, which included representatives from the United States’ National Pasta Association, the Union of Associations of Manufacturers of Pasta Products of the European Union (UN.A.F.P.A.) and the associations of Venezuela and Turkey, the first gathering of the international pasta community was successfully carried out in 1998.
The committee established some basic principles on which World Pasta Day is founded.
- On October 25 of each year, World Pasta Day is celebrated in the form of events and promotional initiatives in different countries all over the world.
- The objective of World Pasta Day is to draw the attention of the media and consumers to pasta.
- Communication should underline the fact that pasta is a global food, consumed in all five continents, having unquestionable merits, appropriate for a dynamic and healthy lifestyle capable of meeting both primary food requirements and those of high-level gastronomy.
- Every country celebrates World Pasta Day in absolute autonomy, while respecting a global strategy, and making use of the official logo of the event.
- The key messages, recurring in the various communication initiatives, emphasise the economic feasibility, gastronomic versatility and nutritional value of pasta.
Some restaurants in Sydney and Melbourne are putting on a World Pasta Day special.
But we reckon one of the best ways to celebrate is to prepare your favourite dish of slippery, saucy goodness at home.
Spaghetti, penne, fusilli , tortellini, rigatoni, rotini, farfalle, bucatini...
Which will you choose?
Why not try a recipe for the simple, yet extraordinarily elegant Roman dish, pasta cacio e pepe?