International Pasta Organisation

IPO IN NUMBERS

ACTIVE MEMBERS
MAJOR PASTA COMPANIES
GROWERS/ MILLER/ASSOCIATION

SUPPORTING MEMBERS

THE COUNTRIES WHERE MEMBERS OPERATE

17 million tons of pastaproduced in the world in 2024

DISCOVER THE LAST REPORT ON WORLD PASTA CONSUMPTION & PRODUCTION

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IPO PROMOTES PASTA AROUND THE WORLD THROUGH 2 BIG EVENTS

WORLD PASTA DAY 25:
THE SILVER ANNIVERSARY FOR THE WORLD’S BEST-LOVED FOOD

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PASTA,
THE DELICIOUS FOOD THAT SAVES MONEY

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IPO HELPS YOU TO DISCOVER PASTA, ITS HEALTHFULNESS AND ALL THE RECIPES TO ENJOY IT

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LATEST NEWS

It’s Christmas time: 3 recipes for your guests

Christmas is just around the corner. Have you already thought about what to cook for your guests? Here’s 3 recipes perfect for Christmas holidays. Bolognese Lasagna: Prepare a vegetable … Continue reading “It’s Christmas time: 3 recipes for your guests”

WORLD PASTA DAY 25, INTERNATIONAL SCIENTIFIC COMMUNITY: “PASTA IS GOOD FOR YOU”

In 2010, the Consensus Statement, the “Healthy Pasta Meal Scientific Consensus Statement”, was first created. This scientific document was commissioned by the International Pasta Organisation (IPO) and signed by 29 … Continue reading “WORLD PASTA DAY 25, INTERNATIONAL SCIENTIFIC COMMUNITY: “PASTA IS GOOD FOR YOU””

WORLD PASTA DAY 25: INTERNATIONAL PASTA ORGANISATION TURNS 20, 17 MILLION TONS OF PASTA PRODUCED WORLDWIDE

Almost 10 million kilometers: that’s the length of the “snake” we would get if we lined up all the packages of fusilli and macaroni produced in the last year, enough … Continue reading “WORLD PASTA DAY 25: INTERNATIONAL PASTA ORGANISATION TURNS 20, 17 MILLION TONS OF PASTA PRODUCED WORLDWIDE”

IPO Follow

Avatar IPO @int_pasta_org ·

6 Apr

#CarbonaraDay turns 10 today! 📷
Carbonara is iconic thanks to a unique mix of quality ingredients and tradition. To make it, you only need pasta, eggs, pecorino , guanciale, and black pepper.

Created by IPO to celebrate the original recipe, it has become a global phenomenon.

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Avatar IPO @int_pasta_org ·

18 Mar

Gluten is a natural network of proteins found in wheat and other grains. It forms when flour meets water and gives pasta its structure, elasticity and “al dente” bite.
For most people it’s digestib; only those with celiac disease or specific sensitivities need to avoid it.

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Avatar IPO @int_pasta_org ·

16 Feb

Simple ingredients, big flavour ��
Pasta with cherry tomatoes and feta is all about balance: sweetness, freshness and creaminess
in every bite. A combination that highlights how pasta brings together vegetables while keeping
simplicity at the centre of the plate.
#feta #pasta

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International Pasta Organisation

1 month ago

🌿🍝 Some dishes capture an entire season.Penne with Parmesan and peas offer a natural balance: carbohydrates from pasta provide energy, while proteins from cheese and legumes complete the meal.Simple, fresh and light — essentially spring on a plate 🌼 ... See MoreSee Less

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International Pasta Organisation

2 months ago

Pasta keeps evolving, bringing together tradition and new culinary trends 🍝 In recent months, the pairing of butter and miso has gained attention among chefs and pasta lovers around the world. A simple yet unexpected combination that blends the creaminess of butter with the rich umami flavour of miso, a fermented ingredient known for its depth and character.This pairing works especially well with long pasta shapes like spaghetti, allowing the sauce to coat each strand evenly and enhance every bite, while keeping pasta at the heart of the dish.A perfect example of how pasta can welcome new influences without losing what defines it most: simplicity, quality and versatility. ... See MoreSee Less

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International Pasta Organisation

3 months ago

Before becoming pasta, wheat arrives at the mill where it is sifted, cleaned of impurities, and then ground with precision.During the grinding process, the grains pass through a series of rollers that gradually break them down, removing the outer layers and reducing them step by step. The ground grain is then separated into its components using sieves, which divide the bran, middlings, and fine bran.The final stage is the most delicate: the re-grinding refines the flour until the most valuable result of the entire process is obtained, the semolina and fine semolina. This is the basis of the high-quality pasta we know and love 🍝 ... See MoreSee Less

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