NEW YORK, OCTOBER 26 – The world celebrates Pasta Day and Italy at the UN in New York pays homage to a tradition rooted in Italian culture at Rezdôra, a starred restaurant in the Flatiron district, whose menu is inspired by Emilia-Romagna cuisine and in particular by homemade pasta. Rezdôra refers to the woman ‘head of the family’ of a ‘distant’ generation, often a grandmother, busy almost every day rolling out the pasta.
“Pasta has deep roots in our culture and traditions. We are the largest producers and consumers of pasta,” said the Italian Permanent Representative to the UN, Maurizio Massari: “Pasta is also an integral part of a healthy diet, the Mediterranean Diet, which in 2013 UNESCO has included in the lists of World Heritage”.
The Ambassador recalled that Italy is at the forefront of global efforts to promote food security for all and healthy eating. Massari therefore invited ten of his colleagues to Rezdôra representing ten countries of the world, “a sort of soccer team”, to enjoy a “pasta-based tasting menu”. Chef Stefano Secchi offered the eleven diplomats from Argentina, Australia, Belgium, Canada, Lebanon, Maldives, Malta, Qatar, South Africa, Turkey and, obviously, Italy, a selection of dishes: strichetti verdi with tomato sauce, tortelloni di ricotta, maccheroni al pettine with porcini mushroom sauce, tagliolini with ragu’ from Modena and agnolini di Parma with a parmesan cream sauce.
The value of the production of pasta in the world has risen to over 20 billion in the year of the COVID, of which about a quarter is made in Italy, which is by far the leading country at international level, according to an analysis of Coldiretti published ahead of World Pasta Day.
In Italy, 3.9 million tons of pasta are produced with a supply chain that includes 120 companies, more than 10,000 employees and almost 200,000 Italian farms committed to providing the highest quality durum wheat. Over time, the number of pasta shapes has increased exponentially, reaching 300, while the traditional varieties have been joined by those made with whole wheat, gluten free, alternative flours and legumes. (@OnuItalia)
