(Adnkronos) - La pasta Barilla, con una storia lunga oltre 140 anni ha avuto inizio in una piccola bottega di Parma, per poi ingrandirsi nel corso del tempo e diventare un’azienda, a livello regionale prima e nazionale poi, proseguendo il viaggio anche all’estero. Oggi, però, è pronta per un’altra meta: lo spazio. A partire dal prossimo gennaio 2024, infatti, circa 3 kg di fusilli verranno portati in orbita all'interno della capsula spaziale a bordo della ISS con l’equipaggio della missione Ax-3 e il Colonnello dell’Aeronautica Militare Walter Villadei.
Category
🗞
NewsTranscript
00:00 Tradition, innovation and practicality, high nutritional and energy value are the characteristics of the pasta barilla, an essential food in the tables of Italian families, whose history began 146 years ago in a small farm in Parma, and then grew over time and became a regional and then national company, continuing the journey abroad.
00:26 Today, however, it is ready to go elsewhere, it will conquer space, the Barilla brand, performing the most extreme test of taste ever, about 3 kg of rifles, starting from next January 2024, will be carried into orbit inside the space capsule aboard the ISS with the crew of the AX-3 mission and the colonel of the military aeronautics, Walter Villadei.
00:49 This incredible collaboration between Barilla, the Ministry of Agriculture, Food Sovereignty and Forests, Military Aeronautics and Axiom Space was born in order to support the candidacy of Italian cuisine as a cultural heritage, a material of the UNESCO Humanities.
01:03 A new goal, a new start, because new things will be experienced, because pasta must be good everywhere, for us the nutritional aspect is important, but there is another thing that is fundamental for us Italians, which is to always feel at home, so our astronaut must comfort himself with what are his memories, pasta is one of those, and then we hope he offers it to the other members of the crew.
01:28 Barilla's intention is to challenge a unique environment like the space capsule to better understand the needs related to the food of astronauts in extreme conditions.
01:37 In fact, during the mission, Barilla will involve some members of the crew in the development of sensory experiments, because in the absence of gravity, the experience of food and the perception of flavors are very different.
01:48 We had to see how pasta resists in an unknown environment, what is the level of taste, because the perceptions of tastes outside the atmosphere change, so there are all those experiments that until now had not been done and we are very proud to be able to face them.
02:08 Pasta has always traveled for millennia, travels everywhere, in all families, in all continents, in all pots, it must go beyond, and it is Italian pasta.
02:17 Cristina Gallina, Global Discovery Center Director of Barilla, explains how to prepare them to guarantee the astronauts nutrition and taste.
02:25 This pasta is cooked a bit like we do in our kitchens and then seasoned with extra virgin olive oil and a pinch of salt. So once packaged, it is thermally treated in a autoclave, like the one I'm showing you, and after the thermal treatment it is not only stable but also microbiologically safe, and is therefore ready to be sent to astronauts at the International Space Station.