Italians: sustainable food pioneers?
Antonella Scimemi
30 July 2012
"Here we go," you're probably muttering, "another Italian going on about food."
But as a proud Italian I love cooking for friends - and last night I was determined to make my own pasta.
It was while I was deeply immersed in the exhausting task of kneading the dough that it struck me: for centuries Italians have been doing invaluable service to the environment by making pasta.
Brown organic flour, tap water and a couple of eggs - that's all it takes to make pasta.
It's just about the most sustainable food you can think of. Pasta dishes can always be seasonal and local. And with such a variety of sauces - or simply with olive oil and garlic - you can eat it every day and never get bored.
Fresh and local produce is easy to find even in big cities like London, thanks to farmers' markets and bespoke delivery services. And a quick Google search reveals a variety of UK pasta-producers who deliver to your door, helping to keep food miles to a minimum.
Organic pasta is easy to get hold of in most good food shops.
And if you want to save energy while cooking, bring the pasta to the boil, put the lid on and then simply turn the gas off so that it cooks itself.
If you need tips on pasta recipes check out River Cottage Veg Every Day by Hugh Fearnley-Whittingstall - I really like his simple cooking style.
But my favourite summer dish is definitely tagliatelle with fresh tomato sauce, slices of aubergine fried in olive oil and a sprinkle of Parmesan or pecorino on top - a staple on my family's dinner table.
Antonella Scimemi, Communications & Media team
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