Italian pasta makers launch cold‑served spaghetti trend and eco‑friendly packaging for Pasta Zara

Several Italian chefs are promoting spaghetti served cold or barely warm, challenging the long‑standing tradition of piping‑hot pasta. Chefs such as Caterina Ceraudo, Cesare Battisti, Giulio Gigli and others explain that cooling the pasta alters starch structure, creating a firmer texture and a different flavor perception, and they are presenting recipes that highlight this effect.

Pastificio Bragagnolo, the maker of the premium brand Pasta Zara, announced a restyling that includes 100 % recyclable paper packaging and a new pasta shape called “Penna Estroversa”, which combines a smooth exterior with internal micro‑ridges to hold more sauce. The company, which exports to more than 100 countries, cited recent Middle‑East logistics disruptions linked to the US‑Iran conflict and the Hormuz Strait closure as challenges for its export market, but remains focused on expanding the premium and sustainable product line.