(ANSA) - ROME, OCTOBER 06 - For a family, cooking is the fourth activity with the highest energy consumption.
With the increase of the bills, however, there are small daily gestures that can help reduce consumption and fight climate change.
Through a social campaign, Barilla wants to encourage pasta lovers "to take part in an ecological revolution and to make a small gesture of love for the planet" by practicing passive cooking.
A technique already suggested and by the Nobel Prize winner Giorgio Parisi and shared by several chefs, including Davide Oldani, chef of the D'O Restaurant, 2 Michelin Stars (and the Michelin Green Star, for his commitment to sustainable cooking).
It involves boiling the pasta for 2 minutes then turning off the heat and letting the pasta cook passively in hot water,
covering the pot with a lid during the recommended time, and then drain the pasta.
Conventional passive cooking has existed for hundreds of years, but today the company invites pasta lovers to revisit it in a modern way.
"We care about the world we live in and strive every day to reduce our impact on the planet. We are constantly working to improve the efficiency of our production processes, reducing our impact in terms of CO2 equivalent emissions and water consumption" underlines the food company of Parma.
"I heard about passive cooking - recalls Jacopo Malpeli, chef of the Osteria delViandante - for the first time in 2004 in Almad by the unforgettable Gualtiero Marchesi. The low level of distress to which the pasta was subjected,
compared to traditional cooking, it turned into a lower dispersion of starch and gluten, which were very useful for "re-cooking" pasta.
A perfect "tooth" that is easier to control, and a pasta that maintains its nutritional properties more ". For Sara Roversi, founder and president of the Future Food Institute" it is wonderful to see the leaders of the sector involved in the debate on chrismatics.
Concrete actions such as passive cooking represent a small and simple change that each of us can make ". (ANSA).
founder and president of the Future Food Institute "it is wonderful to see the industry leaders involved in the debate on climate change. Concrete actions like Passive Cooking represent a small and simple change that each of us can make."
(HANDLE).
founder and president of the Future Food Institute "it is wonderful to see the industry leaders involved in the debate on climate change. Concrete actions like Passive Cooking represent a small and simple change that each of us can make."
(HANDLE).
