Pasta is a food which already existed at the time of Marco Polo’s travels to the orient. It is perfect with in-season vegetables, meat or cheese turning everything into a delicious, filling meal. 

With an agreeable consistency and great in a huge variety of dishes, pasta has been at the centre of traditional diets as a healthy and nourishing source of nutrition for thousands of years.

Research carried out since the 1950s has shown that the Mediterranean diet (in which pasta is a staple) plays a vital role in preventing many diseases caused by dietary imbalances.

The high-fibre content is a safeguard against cardiovascular diseases and tumors; the low-sodium content, unless it is raised by seasoning, is perfect for preventing high blood pressure.

Moreover, a little known fact, but confirmed by nutritionists, is that the carbohydrates in pasta have a low glycemic index and predispose to a low glycemic response even in the successive meals.

Pasta is a constant source of energy even for periods of prolonged physical exertion; this makes it ideal for sportspeople. It is an integral part of the diet of any sports discipline as it supplies readily available energy which does not require large quantities of oxygen.

Finally, it should be remembered that pasta is a wonderful anti-stress agent thanks to the presence of vitamin B1, which regulates the functions of the nervous system, and glucose, which promotes the synthesis of serotonin, a substance which gives a sensation of wellbeing.

(Source: IPO)