Olympians Love Pasta. They’re in the Right Place.

At the Winter Games in Italy, pasta is serving as both comfort and fuel for many competitors. More than a thousand years ago, Italians developed a taste for the dried wheat noodles introduced by Arab traders and, over centuries, refined them into the global staple now embraced by athletes.

Today, competitors lean on carbohydrate-rich pasta to power training and competition; even as nutrition science evolves, pasta remains a constant in sport. Organizers are meeting that demand: Elisabetta Salvadori, head of food and beverage for the Italian Olympic organizing committee, said about 600 kilograms of pasta will be served each day across the three cafeterias in the athletes’ villages.

The International Olympic Committee created a limited-edition pasta shaped like the Olympic rings, and restaurants such as Miscusi have rolled out special dishes — creamy gnocchi with mushrooms, kale and walnuts — and playful mottos like "Eat pasta, ski fasta!" Many athletes have strong pasta loyalties.

Italy

pasta, winter games, italy, athletes, carbohydrates, olympic rings, elisabetta salvadori, athletes' villages, miscusi, nutrition science