FIRST EDITION / October 18th to 25th
What will pasta look like in 30 years’ time? On the occasion of the first edition of “Al Dente” pasta makers, sociologists, experts in consumption, sustainability and food have questioned and discussed the future of pasta, trying to imagine what will be the trends characterizing the consumption of this food so loved around the world, in the coming decades.
The 6 trends of the future
I EAT CLASSIC
Pasta with tomato sauce, standard bearer of the Mediterranean diet in the world
The Millennials have already defined it as the pasta of the future. Spaghetti with tomato sauce are the food of conviviality and eater-teinment, the desire to have fun while eating: much more than a simple dish, they are a lifestyle that will continue to export all over the world, together with the uniqueness and quality of durum wheat pasta.
I EAT ETHICAL
Pasta, vegetables and sustainability
A sustainable food “par excellence”, pasta will increasingly meet the products of the vegetable garden, under the banner of a new “green” taste. Many traditional recipes – from ragù to Carbonara – will give way in a few decades to new vegetable-based classics. They will be organic and anti-waste recipes, for a more responsible and sustainable approach, to the benefit of the environment and health.
I EAT GLOBAL
Fusion pasta, a world of contaminations
Versatile and glocal. If there is a food that can adapt to the different cultural and enogastronomic traditions in the world, it is certainly pasta that will increasingly have to accept the challenges of globalization of taste and Ego Food. We will stop being surprised if in Arab countries they do not use guanciale for Carbonara but in any case we will continue to prefer it “al dente”, a feature that we cannot give up to at any latitude.
I EAT DIFFERENT
Pasta with ingredients to discover
In the beginning it was wholemeal pasta. Then came the pasta with legume semolina (peas, broad beans, chickpeas), spelt, kamut. But the future is different – a word from experts – and there are those who already see tagliatelle with spirulina or pennette with insects, perhaps printed in 3D. In a scenario where innovation is fast, what is certain is that even pasta, in the coming decades, will have to deal with less and less standard and evolved consumption requirements.
I EAT SIMPLE
The increasingly essential and healthy pasta
Less is more. From the reduction of portions to the short list of ingredients, the future will be one of simplicity. A new balance among taste, health and cooking skills will revolutionise our food models. And the healthy will win over the gourmet: simple and elementary sauces, meals for different occasions of consumption, fast and healthy.
I EAT CONSCIOUSLY
The challenge of correct information to reaffirm that pasta is good, safe and sustainable
The future of pasta also depends on correct information. On the one hand, there is a legitimate desire on the part of consumers to seek and receive information from food producers and to choose on the basis of a better knowledge of the product, but on the other hand there is a continuous and uncontrolled flow of fake news that confuse the consumer. In order for pasta to continue to play its crucial role in the diet of the planet, it will be necessary to clarify what it really is and what it is not.