A Love for Pasta: Foreign Tourists and Their Favorite Food in Italy
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In celebration of World Pasta Day on Friday, October 25, a survey conducted by Touring Club Italia for Unione Italiana Food explored the relationship between foreign tourists visiting Italy and their love for pasta, revealing their favorite dishes. The study led to the creation of a Top 10 ranking of the most beloved pasta recipes among international visitors.
According to the findings, over half of Italian restaurateurs (54%) reported that at least 50% of their customers are foreign tourists. Additionally, 72% of those surveyed believe that the culinary knowledge of international diners has significantly improved in recent years, showing a growing appreciation for the quality and authenticity of Italian cuisine.
Tourists’ Preferences for Pasta
One of the most surprising insights from the survey is the preferred type of pasta among foreign visitors. Despite the potential challenge of using a fork to eat it, long pasta emerged as the favorite, garnering 46% of the votes. In contrast, only 17% of respondents preferred short pasta, while 38% were undecided.
The Most Popular Pasta Dishes: Top 10 Ranking
The survey also revealed a Top 10 list of the most popular pasta dishes among foreign tourists. The results are as follows:
Spaghetti alla Carbonara (average rating: 7.8)
Lasagne alla Bolognese (7.0)
Pasta al Pomodoro (6.9)
Spaghetti alle Vongole (closely following with 6.8)
Bucatini all’Amatriciana (6.7)
Spaghetti Cacio e Pepe (5.3)
Tortellini in Brodo (4.3)
Pasta alla Norma (3.8)
Trofie al Pesto (3.4)
Orecchiette con Cime di Rapa (2.9)
Pasta as a Key to Tourism
“Today, culinary experiences play an increasingly crucial role in choosing a travel destination,” said Margherita Mastromauro, President of Pastai Italiani of Unione Italiana Food. “Furthermore, about 56% of the pasta produced in Italy is exported, meaning more than half of the pasta we make ends up on tables around the world. The global success of Italian pasta is due to the centuries-old expertise of Italian pasta makers and to those who, both in Italian restaurants abroad and at home, elevate it in dishes that convey the pleasure and joy of Mediterranean dining.”
