{"id":27159,"date":"2026-11-11T10:16:18","date_gmt":"2026-11-11T09:16:18","guid":{"rendered":"https:\/\/valdigrano.com\/?p=27159"},"modified":"2026-11-11T10:18:13","modified_gmt":"2026-11-11T09:18:13","slug":"pasta-and-longevity-valdigrano-and-the-mediterranean-diet","status":"publish","type":"post","link":"https:\/\/valdigrano.com\/en\/pasta-and-longevity-valdigrano-and-the-mediterranean-diet\/","title":{"rendered":"Pasta and Longevity: Valdigrano and the Mediterranean Diet"},"content":{"rendered":"\n

On November, 16th 2026, the International Day of the Mediterranean Diet<\/strong> will be celebrated for the first time. It was established by the United Nations General Assembly in December 2025 on Italy\u2019s proposal. A few days earlier, on 10 December 2025, UNESCO had proclaimed Italian cuisine an Intangible Cultural Heritage of Humanity<\/a><\/strong>.<\/p>\n\n\n\n

Both honours speak of a simple dish: pasta. And behind it lies a link between pasta and longevity<\/strong>, highlighted by Italian research, that a quality pasta like Valdigrano brings to the table every day.<\/p>\n\n\n\n

2025: the year that crowned the Italian table<\/h2>\n\n\n\n

On 18 December 2025, the UN General Assembly adopted by consensus the resolution establishing the International Day of the Mediterranean Diet. It will be celebrated every year on November<\/strong> 16th<\/strong>, starting in 2026.<\/p>\n\n\n\n

The date is no coincidence: on November 16th, 2010, UNESCO inscribed the Mediterranean Diet<\/strong> on the List of the Intangible Cultural Heritage of Humanity. The new day therefore celebrates its anniversary, and 2025 marked exactly 15 years since that recognition.<\/p>\n\n\n\n

The resolution recognises the Mediterranean Diet as a balanced, healthy eating model, but also as a living cultural heritage made of traditional knowledge and values of sharing. The word \u201cdiet\u201d in fact comes from the Greek d\u00edaita<\/em>, meaning \u201cway of life\u201d.<\/p>\n\n\n\n

In the same month, on 10 December 2025, the UNESCO Committee meeting in New Delhi inscribed \u201cItalian cuisine between sustainability and biocultural diversity\u201d on the Representative List of Intangible Cultural Heritage. It is the first cuisine in the world to be recognised in its entirety<\/strong>. And pasta, an everyday dish made for sharing, is its most recognisable symbol.<\/p>\n\n\n\n

Pasta, the heart of the Mediterranean Diet<\/h2>\n\n\n\n

In the Mediterranean Diet pyramid, cereals sit at the base: they are the main source of energy and accompany every daily meal. For Italians, that cereal very often takes the shape of pasta.<\/p>\n\n\n\n

Durum wheat semolina pasta is made from just two ingredients, water and semolina, and offers valuable nutritional qualities:<\/p>\n\n\n\n

\u2022 complex carbohydrates<\/strong>, which release energy gradually;
\u2022 a moderate glycaemic index<\/strong>, lower than bread and potatoes, especially when cooked al dente;
\u2022 a good supply of plant protein<\/strong>, which becomes complete when pasta is paired with legumes;
\u2022 little fat and no cholesterol.<\/p>\n\n\n\n

Its true value, however, lies in its ability to act as a \u201cvehicle\u201d: it brings vegetables, legumes, fish and extra virgin olive oil to the table, the very foods that make the Mediterranean Diet so balanced.<\/p>\n\n\n\n

Pasta and longevity: what Italian research says<\/h2>\n\n\n\n

For years, pasta was accused of being \u201cfattening\u201d. One of the largest Italian studies on the subject tells a different story. The research, carried out by IRCCS Neuromed in Pozzilli <\/strong>and published in 2016 in Nutrition & Diabetes, analysed the eating habits of over 23,000 people<\/strong>: more than 14,000 adults from the Moli-sani project in Molise and almost 9,000 Italians from the national INHES study.<\/p>\n\n\n\n

The result? Within the Mediterranean Diet, pasta consumption was associated with a lower body mass index<\/strong>, a smaller waist circumference and a lower prevalence of overweight and obesity.<\/p>\n\n\n\n

This is an observational study, which identifies an association rather than a cause-and-effect relationship. Yet the message is clear: pasta, in the right portions and with the right toppings, fully belongs in a healthy, long-lived lifestyle<\/strong>. No single food can lengthen life on its own: what matters is the balance of daily choices, together with physical activity, conviviality and a slower pace.<\/p>\n\n\n\n

Valdigrano: the pasta of the Mediterranean Diet, every day<\/h2>\n\n\n\n

For over 25 years, the Valdigrano pasta factory has carried forward a family tradition of authentic pasta, made for everyday meals. Each line reflects a different way of living the Mediterranean Diet.<\/p>\n\n\n\n

Qualit\u00e0 Superiore: 100% Italian Kronos\u00ae durum wheat<\/h2>\n\n\n\n

The Qualit\u00e0 Superiore<\/a><\/strong> line is made from 100% Italian Kronos\u00ae durum wheat semolina<\/strong>, rich in protein and with excellent cooking resistance. The pasta stays al dente, firm and pleasant to bite into: the ideal base for traditional dishes.<\/p>\n\n\n\n

Valbio and Valbio Integrale: organic on the table<\/h2>\n\n\n\n

The Valbio <\/strong>and Valbio Integrale <\/strong>lines are designed for those who choose ingredients from organic farming. The wholegrain version, richer in fibre, increases the feeling of fullness and is perfect to alternate with semolina pasta, as the Mediterranean Diet guidelines suggest.<\/p>\n\n\n\n

6 tips for enjoying Valdigrano pasta the Mediterranean way<\/h2>\n\n\n\n

1.<\/strong> Watch your portions.<\/strong> For an adult, the reference portion is about 80 grams of dried pasta, to be adjusted to physical activity and the rest of the meal.
2. Cook it al dente.<\/strong> Al dente pasta is digested more slowly and has a lower glycaemic index. Follow the cooking time on the pack and taste it a minute before.
3<\/strong>. Pair it with legumes.<\/strong> Pasta and beans, pasta and chickpeas, pasta and lentils: cereals and legumes together provide complete plant protein.
4. Fill your plate with vegetables.<\/strong> Broccoli, courgettes, tomatoes, turnip tops: the more colour on your plate, the more fibre and vitamins you bring to the table.
5. Dress it with raw extra virgin olive oil.<\/strong> It is the signature fat of the Mediterranean Diet: add it at the end of cooking to preserve its flavour and properties.
6. Alternate semolina and wholegrain.<\/strong> Valdigrano Qualit\u00e0 Superiore for the great classics, Valbio Integrale for variety and a boost of fibre.<\/p>\n\n\n\n

And above all: enjoy it in good company. Conviviality lies at the heart of both the UN and UNESCO recognitions.<\/p>\n\n\n\n

How to recognise a quality pasta<\/h2>\n\n\n\n

Three things to check at the supermarket:<\/p>\n\n\n\n

\u2022 The origin of the wheat.<\/strong> 100% Italian durum wheat guarantees a traceable supply chain and consistent quality.
\u2022 High protein content.<\/strong> Protein, and consequently gluten, limits the release of starch, preserving the flavour and texture of the pasta.
\u2022 Cooking resistance.<\/strong> A good pasta stays firm, does not break and does not release too much starch into the water.<\/p>\n\n\n\n

Three qualities you will find in every pack of Valdigrano Qualit\u00e0 Superiore<\/a><\/strong>.<\/p>\n\n\n\n


2025 confirmed before the world what Italians have always known: our table is culture, health and sharing. And pasta is at its heart.<\/p>\n\n\n\n

Care fully chosen, cooked al dente and dressed with the colours of the Mediterranean Diet, Valdigrano pasta brings to your plate, every day, a heritage that now belongs to all of humanity. Perhaps the secret of longevity is just this: sitting down together over a good plate of pasta.
<\/p>\n","protected":false},"excerpt":{"rendered":"

On November, 16th 2026, the International Day of the Mediterranean Diet will be celebrated for the first time. It was established by the United Nations General Assembly in December 2025 on Italy\u2019s proposal. A few days earlier, on 10 December 2025, UNESCO had proclaimed Italian cuisine an Intangible Cultural Heritage of Humanity. 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