Jacopo Malpeli @jacopo_malpeli, Chef of Osteria del Viandante, has been using Passive Cooking for years, having discovered it through someone very special. "I heard about Passive Cooking for the first time in 2004 at ALMA, the cooking school of the memorable Gualtiero Marchesi. At that time, unlike today, the energy benefits were still hardly considered. It seemed quite clear, however, that the low level of stress to which the pasta was subjected, compared to the traditional way of cooking, meant a smaller dispersion of starch and gluten- which was useful to cook pasta in the style of a risotto. You get a perfect “al dente”, easier to control, and a pasta that better maintains its nutritional qualities. I believe that this method could be the symbol of the cyclical nature of cooking and that this cooking method should become a staple in every house". #AsignOfLove #PassiveCooking #Barilla #SaveThePlanet #SaveEnergy #Pasta #PastaLover #PastaTime #PastaTips #PastaGram