July 3, 2015 – 90% of Italians love pasta and 53% could never live without it. Even when on a diet – as revealed by a recent Doxa survey commissioned by the AIDEPI (Association of Industries of Confectionery and Pasta Italian) – Italians don’t give up carbohydrates, a mainstay of the Mediterranean diet. By the numbers linked to Italian pasta exports (pasta today weighs about 7% of total Italian agri-food exports for value), it’s clear that pasta is loved both in Italy and abroad. Certainly, it is appreciated in Guatemala City where, on Friday July 10 (11am – 1pm), the Italian Institute of Culture hosts a food laboratory entirely devoted to Italian cook Armanda Bartoli. Participants will be given the opportunity to learn about Italian recipes and culinary traditions like “Penne all’arrabiata” and “Spaghetti alle vongole.” “During these two interactive workshops – states the website of IIC Guatemala – we will go over some sauce recipes that go with different types of pasta. Quick and practical recipes are possible if combined with a careful selection of ingredients. Pasta is known throughout the world and is one of the main elements of Italian gastronomic identity. Few Italians would give up a good plate of pasta and the delicious variety of sauces that go with it.” The workshops were organized by the Italian Cultural Institute in collaboration with AZ importer. (Red)
