A sustainable cooking method and a perfect example of how even a small measure can contribute to the good of our planet: this is how Barilla promotes Passive Cooking, an alternative way to prepare pasta that saves energy and reduces our carbon footprint. The process may vary according to the dish you are preparing, but if it comes to cooking pasta, you can follow the following procedure for optimal cooking: 1, Boil the pasta for 2 minutes; 2, After 2 minutes turn off the heat and let the pasta cook in hot water; 3, Cover the pot with a lid and let it cook for the recommended time; 4, Drain and serve the pasta. Barilla has created the Passive Cooker, a limited edition prototype designed to be placed above the pot during preparation, able to identify the boiling point of the water and thus accurately calculate the cooking time of the pasta. By connecting to the smartphone via a special app, the device will set an alarm that will alert you when the pasta is ready. A simple method that can help us save energy, reduce CO2 emissions by up to 80% and reduce our carbon footprint. Barilla created the Passive Cooker prototype using open-source software and hardware that can be reinterpreted, refined or improved. In addition, a WhatsApp Bot service will be available that will allow users to have detailed answers to their questions with step-by-step content, as well as the opportunity to share their experiences with Passive Cooking. “At Barilla we are committed every day to have a positive impact, both at the table and for the planet – says Gianluca Di Tondo, CMO Barilla – Questioning something as traditional as the way we cook pasta to reduce CO2 emissions it’s a revolution that could impact over 400 million dishes a day. We firmly believe that small gestures can bring about significant changes and we hope that all pasta lovers will join us in the Passive Cooking movement. Together we can make a big change for the planet ”. “I heard about Passive Cooking for the first time in 2004 in Alma from the unforgettable Gualtiero Marchesi – recalls Jacopo Malpeli, Chef of the Osteria del Viandante – At the time, the evident advantages in terms of energy were still little considered, unlike today . However, it seemed clear that the low level of stress to which the pasta was subjected, compared to traditional cooking, turned into a lower dispersion of starch and gluten, very useful for ‘risotto’ pasta. A perfect ‘tooth’ that is easier to control, and a paste that keeps its nutritional properties better. I believe that this method is the emblem of the cyclical nature of the kitchen and this cooking method should become customary in every home “. “I spend my professional life transforming: the raw materials in my hands and the reality that I make my guests experience. Transforming a habit like changing the method of cooking pasta will allow us to live in a more sustainable world – explains Federico Rottigni, Chef & Creative Director of the Sensorium restaurant – This is why I am here in the front row, proud to be able to do it by recommending passive cooking “. For Alberto Gipponi, Chef of the Dina restaurant, “tradition always derives from a change. Leaving what seems immutable to us always costs effort, but it is part of evolution. For an Italian, cooking pasta over the heat may seem strange. Just try it. Passive Cooking to understand that this is not the case, indeed it is an important collective gesture for everyone to live in a more sustainable world. “According to Sara Roversi, founder and president of the Future Food Institute,” it is magnificent to see the leaders of the sector involved in the debate on climate crisis. Concrete actions such as Passive Cooking represent a small and simple change that each of us can make and which, on a larger scale, is capable of determining a significant positive impact in the fight against climate change “.