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  • Pasta crosses culture, age and dietary boundaries like almost no other single food.
  • As Massimo Bottura, chef of Osteria Francescana, named #1 in The World’s 50 Best Restaurants 2016, says, “…pasta is not only comfort food but surprise! Flavor, innovation, emotion.”
  • According to the scientific experts at the 5th World Pasta Congress, “Pasta meals are enjoyed in cultural traditions worldwide.” Indeed, food and nutrition experts from all across the globe take pride in their countries’ delicious and nutritious pasta meals.
  • For instance, Dr. Mauro Fisberg of the Federal University of Sao Paulo in Brazil says, “When we eat pasta in Brazil our sauces and combinations are slightly different than those of the traditional Mediterranean Diet and pasta is a main meal. Our recipes are compared to the best in the world.”
  • At the 2016 World Pasta Day conference in Moscow, noted Russian food writer and editor Anna Maslovskaya affirmed pasta’s global appeal and versatility, telling her audience, “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 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.

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Top Regions: World Pasta Production
  • Central & South America 21.0%
  • North America 14.4%
  • U.E. 33.6%
  • Other Europe 19.4%
by volume in tonnes - 2017

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