Barilla Legume Pastas

By: | 0 Comments | On: August 14, 2018 | Category: Product Updates/Promotions, Trending Now

As a reader of this newsletter, you probably know that we’ve been trying for a while to do our part to advance the “plant-forward” movement in foodservice. At Barilla we work every day to help advance the “plant-forward” movement in foodservice. We’re proud and excited to announce the launch of... more

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Tour the Italian Region of Trentino

By: | 0 Comments | On: July 16, 2018 | Category: Regional Italian Spotlight

Tour the Italian region of Trentino Alto Adige located in Northern Italy. Learn how this region’s cuisine is greatly influenced by its Austrian neighbors and the ingredients Trentino is famous for worldwide. Read More about this Italian region here.   more

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Regional Italian Spotlight: Calabria

By: | 0 Comments | On: April 26, 2018 | Category: Regional Italian Spotlight

In this series, we look more closely at a lesser-known region of Italy in every issue. As consumers continue to clamor for authentic, regional foods from Italy, it pays to be a step ahead! This month, we travel to southern Italy and to the region of Calabria. Located on the... more

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Trending Now: Tackling Food Waste

By: | 3 Comments | On: April 24, 2018 | Category: Trending Now

Chefs and restaurants have long been attuned to the issues of hunger and food insecurity. It’s only recently that the parallel issue of food waste has come into focus. The Wasted! documentary, and the work of a number of NGOs from ReFED to Natural Resources Defense Council have raised awareness... more

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Yury’s Zero Waste Recipe

By: | 0 Comments | On: April 24, 2018 | Category: Trending Now

Our Chef Yury Krasilovsky’s recipe for “Zero Waste Broccoli Chowder with Ditalini” shows an easy way to “upcycle” vegetable scraps into an elevated but simple menu item or staff meal. A medley of vegetable trimmings makes for an earthy, satisfying broth, made rich and creamy with a touch of roux... more

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Pasta Encyclopedia: Ditalini

By: | 0 Comments | On: April 24, 2018 | Category: Pasta Encyclopedia

Ditalini translates to “little thimbles,” a reference to the diminutive tube shape Ditalini pasta is most typically used in Southern Italian cooking, and in particular the Campania region of Italy, where it graces Pasta e Fagioli, minestrone and other classic soups – or even a simple bowl of plain broth.... more

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