"The response was swift, and it came from starred chef Antonello Colonna. The Roman cook rejected Parisi's solution, claiming that with this procedure the pasta becomes "rubbery", and impossible to serve in a high-level restaurant. Colonna considers the method a failure and proposes cooking on an open-fire grill, with pots that have fed entire generations like a cauldron. The chef claims this traditional low-temperature technique lowers electricity costs in his restaurant."
Quoting from https://www.finedininglovers.com/article/can-passive-pasta-r...
"The response was swift, and it came from starred chef Antonello Colonna. The Roman cook rejected Parisi's solution, claiming that with this procedure the pasta becomes "rubbery", and impossible to serve in a high-level restaurant. Colonna considers the method a failure and proposes cooking on an open-fire grill, with pots that have fed entire generations like a cauldron. The chef claims this traditional low-temperature technique lowers electricity costs in his restaurant."