Trending Now: Kids Menus 2.0

By: | 0 Comments | On: November 13, 2015 | Category: Trending Now

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

Read more

Seamless Pairings

By: | 0 Comments | On: October 6, 2015 | Category: Uncategorized

WG spaghetti, cherry tomatoes, marinated chicken breast and pesto

Need a little inspiration for your new pasta dishes? Look no further! The possibilities are endless with so many pasta shapes and sauces. We have the right pairing to bring your pasta to the utmost perfection. Fettuccine and Fettuccine Rigate are thicker, flat, long shapes and can withstand extremely robust... more

Read more

Thomas Horner, Executive Chef, JW Marriott Desert Springs

By: | 0 Comments | On: August 25, 2015 | Category: Innovators

The JW Marriott in Desert Springs is one of the jewels of the Marriott empire in the US, an 833-room, full resort property with 11 restaurants on-site. We spoke with Executive Chef Thomas Horner about one of his signature catering options, a customizable Mac & Cheese bar featuring Barilla pastas.... more

Read more

Trending Now: Pasta in Non-Italian Applications

By: | 0 Comments | On: August 25, 2015 | Category: Trending Now

A recent category report on pasta in foodservice by leading research firm Mintel showed that the biggest area of growth for pasta on menus is in applications outside of the Italian segment. On the one hand it’s probably not surprising, since pasta is already pretty much mandatory at any Italian... more

Read more

Fideo – Cut Spaghetti

By: | 0 Comments | On: August 25, 2015 | Category: Pasta Encyclopedia

Fideo, or Cut Spaghetti, is a pasta shape more common in Latin countries than here in the U.S. Essentially angel hair cut into smaller inch-long pieces, fideo is the Spanish word for “noodle,” and may have some roots in Arabic language and cuisine. It’s traditionally made in Spain and Mexico... more

Read more

Demand for the Mediterranean Diet

By: | 0 Comments | On: May 14, 2015 | Category: Benvenuti to the Barilla Test Kitchen, Trending Now

Palomino Pasta With Grilled Seafood And Spinach

Consumers and Operators alike are Hot for the Mediterranean Diet The chefs have spoken: 83% of chefs polled in the most recent NRA/ACF culinary forecast called out Mediterranean cuisine as either a “hot trend” or perennial favorite. There are several reasons for this consistent growth. Mediterranean cuisine is becoming more... more

Read more

Innovators: Tony Noto, Pasta Jay’s

By: | 0 Comments | On: April 30, 2015 | Category: Innovators

Pasta Jay’s is a fun casual Italian concept featuring the family recipes of founder Jay Elowsky. Based in Boulder, CO, the highly successful and growing three-unit chain also has locations in Lone Tree, CO, Moab, UT and soon Hayes, KS. We spoke with Corporate Chef Tony Noto about the brand... more

Read more

Benvenuti to the Barilla Test Kitchen: Wheat Report

By: | 0 Comments | On: April 30, 2015 | Category: Benvenuti to the Barilla Test Kitchen

Today we’re going to explore something a little bit different than our usual culinary topics, with a look “under the hood” at pasta’s signature ingredient, durum wheat. Since pasta is made of just wheat and water, the type and quality of the wheat are critical to produce a high-quality product.... more

Read more

The Pasta Encyclopedia: Spaghetti alla Chitarra

By: | 0 Comments | On: April 30, 2015 | Category: Pasta Encyclopedia

Spaghetti alla Chitarra or “guitar” is named not for the distinctive square-shaped strands of pasta, but the special tool that was traditionally used to make them. It’s essentially a frame strung with steel wires (like guitar strings) spaced closely together. The closer together, the thinner the pasta will be. The... more

Read more

The Pasta Encyclopedia: Orecchiette

By: | 0 Comments | On: February 5, 2015 | Category: Pasta Encyclopedia

Orecchiette translates to “little ears” in Italian, looks like its name, with little ear-like cups that cradle and capture sauces. Barilla Orecchiette is one of few cuts produced exclusively in Italy using bronze dies as part of the Collezione line. The resulting traditional look and texture make it a great... more

Read more