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    "original_url": "https:\/\/www.nytimes.com\/2026\/02\/09\/world\/olympics\/olympic-games-pasta-italy-athletes.html?campaign_id=9&emc=edit_nn_20260210&instance_id=170857&nl=the-morning&regi_id=122976029&segment_id=215048&user_id=b25c5730c89e0c73f75709d8f1254337",
    "parsed_content": "liveUpdatesPhotosEnding a Medal DroughtVonn\u2019s StatementThe Olympic Games have only just begun, but already the athletes of the world owe the host nation a debt of gratitude.More than a thousand years ago, the people of Italy developed a taste for the dried wheat noodles introduced to the region by Arab traders. Over the next several centuries, the Italians cultivated them into the globally beloved foodstuff known as pasta.Today, Olympic athletes are among pasta\u2019s most voracious consumers and foremost appreciators, leaning on the carbohydrate-rich staple to fuel their performance goals. Even as the science around nutrition continues to evolve, pasta remains as omnipresent in sports as spandex, as crucial to competitors as any energy drink.It comes as no surprise, then, that the prospect of carbo-loading this month at a Winter Games in pasta\u2019s spiritual home has left many Olympians\u2019 mouths watering.\u201cI\u2019m a pasta girl, so I\u2019m hyped,\u201d said Mystique Ro, 31, an American skeleton racer. \u201cSpaghetti is my go-to. Then there\u2019s gnocchi. I\u2019m also a fettuccine person.\u201dImageThe Miscusi restaurant in central Milan introduced a special pasta dish for the Games.Credit...Lucia Buricelli for The New York TimesOh, to be blessed with a hyperactive metabolism and a mandate from your job to eat mountains of fettuccine.At these Olympics, a whopping 600 kilograms of pasta (or roughly 1,300 pounds) will be served each day across the three cafeterias in the athletes\u2019 villages, according to Elisabetta Salvadori, the head of food and beverage for the Italian Olympic organizing committee.The International Olympic Committee has unveiled a bespoke pasta shape modeled after the Olympic rings. (Sorry, foodies: The I.O.C. says the pasta is a \u201climited-edition product not available for sale.\u201d)Restaurants are leaning into the carbohydrate connection, too: Miscusi, in central Milan, introduced a special pasta dish for the Games (creamy gnocchi with mushrooms, kale and walnuts) and adopted a cheeky motto: \u201cEat pasta, ski fasta!\u201dGOAT PastasImageEven as the science around nutrition continues to evolve, pasta remains as omnipresent in sports as spandex.Credit...Lucia Buricelli for The New York TimesAsk some Olympians about their greatest-of-all-time pastas, and their eyes light up.Alex Hall, 27, who won a gold medal for the United States four years ago in slopestyle skiing, is one. He relies on pasta to power long training sessions in the mountains, even eating it for breakfast sometimes. He declared the GOAT pastas to be tortellini and farfalle.\u201cCook \u2019em quick,\u201d said Hall, whose mother is from Bologna, Italy. \u201cKeep \u2019em al dente.\u201dLong ago, elite athletes consumed large quantities of protein \u2014 a huge steak, perhaps \u2014 in the immediate run-up to competition. That began to change in the 1960s, when a group of Swedish scientists discovered the efficacy of carbs as fuel source.Carbo-loading was born, and pasta soon conquered the sports world.ImageCredit...Lucia Buricelli for The New York TimesImageCredit...Lucia Buricelli for The New York TimesThe tennis star Roger Federer ate pasta with light tomato sauce two hours before just about every match of his career. The Boston Marathon used to host a pre-race pasta dinner at City Hall, while the New York City Marathon held one for years at Tavern on the Green in Central Park.This month, St. Joseph Catholic Church in Hayward, Wis., will host its annual \u201cspaghetti feed,\u201d inaugurated in 1982, for participants in the American Birkebeiner, the largest cross-country skiing race in North America.\u201cPeople come back for seconds and thirds,\u201d said Mary Roles, 74, a volunteer, who helped cook 95 pounds of dry pasta for 468 people last year. \u201cEverybody leaves happy.\u201dPre-race pasta has also become a punchline: In an episode of NBC\u2019s \u201cThe Office,\u201d Michael Scott unwisely inhales a heaping takeout container of fettuccine Alfredo before a five-kilometer charity run.For elite athletes, the all-out carbo-loading of decades past has made way in recent years for a more nuanced approach, said Hunter Baum, a dietitian for the U.S. ski and snowboard team, one that might be called \u201ccarbo focusing.\u201d\u201cNow, it\u2019s more based on evidence, practice and research: How do we target and time it better and more strategically?\u201d Mr. Baum said.Disappointed ChefsImageThe kitchen at Trattoria Pizzeria Meeting in Milan.Credit...Lucia Buricelli for The New York TimesWith hordes of athletes descending on northern Italy, Olympic organizers took a \u201cfood-as-fuel\u201d approach to the dining facilities. Part of this meant coming to terms with the fact that many top competitors prefer plain pasta with a smidgen of sauce on the side \u2014 borderline blasphemy, like a cappuccino in the afternoon, in a nation of opinionated Epicureans.\u201cThis is surprising, from an Italian point of view,\u201d said Ms. Salvadori, trying to sound diplomatic. She had to break this news to the local caterers for the athletes\u2019 villages who had expected to showcase their cooking chops.\u201cThey were a bit upset, to be honest,\u201d she said.Athletes can still find traditional, heartier preparations \u2014 lasagna, cacio e pepe, various ravioli \u2014 in the cafeterias, she said. Risotto and polenta, staple dishes of the Games\u2019 hubs, Milan and Cortina d\u2019Ampezzo, are well represented, too.ImageCredit...Lucia Buricelli for The New York TimesImageCredit...Lucia Buricelli for The New York TimesBesides, the worldwide appeal of pasta \u2014 and the basis of its popularity for athletes \u2014 may be in its adaptability.\u201cIt\u2019s like a canvas on which you can express your own culture, your own taste, your own preferences,\u201d said Fabio Parasecoli, a professor of food studies at New York University. \u201cFor Italians, there are specific rules. But once the canvas is exported, it\u2019s a free-for-all, in a way.\u201dThe recent history of pasta at the Olympics, it must be noted, is not all appetizing.Resi Stiegler, an American who competed in Alpine skiing at the 2006 Games in Turin, Italy, panned the pasta served in the athletes\u2019 village there as \u201chorrible.\u201dMichael Phelps, the most decorated Olympian in history, told reporters at the 2016 Summer Games in Rio de Janeiro that he had gritted his teeth through \u201ca pound of spaghetti\u201d as part of his post-pool recovery routine.\u201cAnd I\u2019m not a spaghetti fan,\u201d he said. \u201cI forced myself to eat it.\u201dTest of WillpowerImageWith all this delicious starch around, some athlete gourmands may have to exhibit willpower in Italy.Credit...Lucia Buricelli for The New York TimesThere are, of course, other delicious ways for athletes to get their carbs. At the Summer Games two years ago in Paris, Kenyan competitors brought ugali, a doughy cornmeal staple. The Irish came with caseloads of porridge. \u201cWe eat a lot of pho,\u201d said Chris Plys, 38, an American curler.But pasta is king.Derek Parra, an American speedskater who won two medals at the 2002 Games, fondly recalls a visit to Padua, Italy, in 1996 for the Inline Speed Skating World Championships. The night before his first event, he visited a local restaurant and sampled some tortellini carbonara.\u201cThe next day, I won a gold medal,\u201d he said, laughing, \u201cand so I went back every night.\u201dJake Adicoff, 30, a Paralympic cross-country skier from the United States, recalled taking a cooking class as a child while vacationing with his family in Italy. They learned to make pasta e ceci, a chickpea stew, and he now whips it up with ditalini (a short, tubular pasta) for his teammates.ImageCredit...Lucia Buricelli for The New York TimesImageCredit...Lucia Buricelli for The New York Times\u201cIt\u2019s got plenty of vegetables, protein and carbs, and it\u2019s pretty easy to make,\u201d he said. \u201cIt\u2019s a great winter dish.\u201dWith all this delicious starch around, some athlete gourmands may have to exhibit willpower in Italy.Jason Brown, an American figure skater, is such an aficionado of Italian food that he diverted a family trip to Greece last summer to Rome for a daylong eating extravaganza. The itinerary included a stop at Ristorante Pietro Valentini, whose truffle gnocchi, he said, was \u201cto die for.\u201dBrown, 31, plans to control himself during these Games. In the midst of competition, he prefers homemade smoothies prepared with a blender he packs in his luggage.But when his events are over, he said, laughing, \u201cI carbo-load like crazy.\u201dAndrew Keh covers New York City and the surrounding region for The Times.A version of this article appears in print on Feb. 10, 2026, Section A, Page 1 of the New York edition with the headline: The Cradle of Pasta Is Heaven for Olympians. Order Reprints | Today\u2019s Paper | SubscribeSee more on: International Olympic Committee, Tavern on the GreenRead 47 commentsShare full articleRelated ContentAdvertisementSKIP ADVERTISEMENT",
    "ai_headline": "The Cradle of Pasta Is Heaven for Olympians",
    "ai_simplified_title": "Olympians Eat Pasta During Winter Games in Italy",
    "ai_excerpt": "The article discusses the role of pasta as a staple food for Olympic athletes, especially during the Winter Games in Italy. It highlights athletes' preferences, the large quantities consumed, and the evolution of carbo-loading strategies. It also touches on the cultural significance of pasta in Italy.",
    "ai_subject_tags": [
        "Olympics",
        "Pasta",
        "Nutrition",
        "Sports",
        "Italy",
        "Food",
        "Athletes"
    ],
    "ai_context_type": "News",
    "ai_context_details": {
        "tone": "informative",
        "perspective": "neutral",
        "audience": "general",
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