Whole Grain Pasta Cooking School: Cooking in Steamers

By: | 0 Comments | On: November 6, 2017 | Category: K-12, Pasta Cooking School

Welcome to the Whole Grain Pasta Cooking School! In this space we share tips and strategies for cooking whole grain pasta in a school foodservice environment. Today’s lesson is a refresher on: cooking in steamers. While it’s not our top choice for cooking pasta, we know it’s an important and... more

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Steal this Idea! Build Your Own Pasta

By: | 0 Comments | On: November 6, 2017 | Category: K-12, Steal This Idea

The ideas, photos and recipes coming to us from our partnership with School Meals That Rock are an amazing source of inspiration. One of our recent favorites was from Daniel Guerra of North East ISD. Daniel posted a picture of a student’s tray loaded with colorful veggies, fruit and of... more

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#BarillaPastaDayGiveaway

By: | 0 Comments | On: November 6, 2017 | Category: K-12

Year two of #BarillaPastaDayGiveaway is off to a great start, with more creative, smart and fun examples of healthy and delicious Barilla Whole Grain pasta dishes coming in from all over the country. As a reminder, each month for a whole year we’re randomly drawing a winner to receive $500... more

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Bravo Chef Accursio!

By: | 0 Comments | On: November 2, 2017 | Category: Uncategorized

Accursio Lotá, Executive Chef of Solare Restorante in San Diego, CA was one of two chefs representing the USA at the 6th Annual Barilla Pasta World Championship in Milan, Italy, September 27-29. There were 20 chefs from around the world competing at the three-day championship judged by a panel of... more

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The Pasta Encyclopedia – Fusilli

By: | 0 Comments | On: November 2, 2017 | Category: Pasta Encyclopedia

Fusilli was originally made in central-southern Italy and Sardinia by taking a strand of spaghetti and rolling it around a knitting needle; similar to how yarn is spun around a spindle. Hence the name derives from the Italian word fuso for “spindle.” There are many versions with many different names,... more

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Trending Now: Veg-Centric

By: | 0 Comments | On: November 2, 2017 | Category: Uncategorized

Unless you’ve been under a rock, you know about the trend of Veg-Centric cuisine. As our good friend and trends guru Chef Gerry Ludwig tells us, “it’s about leaving behind the either-or mentality about vegetarian foods, and putting produce at the center of the plate.” Chefs are treating veggies with... more

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Regional Italian Spotlight: Sicily

By: | 0 Comments | On: November 2, 2017 | Category: Uncategorized

In this series, we look more closely at lesser-known regions of Italy in every issue. As consumers continue to clamor for authentic, regional food from Italy, it pays to be in the know! This month, we travel to Italy’s southern-most part, arriving on the island of Sicily. Sicily was first... more

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Trending Now: Giving Kids’ Menus a Flavor Kick

By: | 0 Comments | On: August 2, 2017 | Category: Trending Now

Research studies are showing what operators have been noticing for the past several years; families with kids just aren’t dining out as much as they once did. A recent report from Mintel shows that 41% of parents say they are preparing more food at home than the year before. Put... more

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Pasta Encyclopedia: Lasagne

By: | 0 Comments | On: August 2, 2017 | Category: Pasta Encyclopedia

Lasagne derives from the Latin word for “cooking pot,” which flat sheets of pasta were almost always baked in. The origins of a layered baked pasta dish may go back all the way to ancient Greece, but without a doubt is now an iconic food of Italy. Unlike the heavy... more

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Regional Italian Spotlight: Piedmonte

By: | 1 Comment | On: August 2, 2017 | Category: Regional Italian Spotlight

In this series, we look more closely at lesser-known region of Italy in every issue. As consumers continue to clamor for authentic, regional foods from Italy, it pays to be in the know! This month, we travel to Northern Italy and to Piemonte, or Piedmont in the Anglicized spelling. Piedmont... more

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