There is no secret: pasta is the most common food in the “Bel Paese” – and the most beloved one. The key ingredient of Italian cuisine from North to South, at every age, in every season. For a long time, at least outside the boot-shaped boundaries of the Italian country, pasta has been believed to be nothing more than a “guilty (carbohydrate) pleasure”, an unmentionable taboo for fad diet enthusiasts. On the contrary, pasta is pretty much a healthy food and an easy, affordable way to assume complex-carbohydrates in a varied and tasteful fashion. Many nutrition studies and researches assess the healthfulness of “spaghetti” and “maccheroni”, when accompanied with vegetables, legumes and other recommended foods often under-consumed, while an international committee of scientists and food authorities recently concluded that pasta is largely suitable to most diets. No wonder it’s also a key component of vegetarian and vegan meals!