Regional Italian Spotlight: Campania

By: | 0 Comments | On: February 1, 2016 | Category: Regional Italian Spotlight

In this new series, we’ll look more closely at a lesser-known region of Italy in every issue. As consumers continue to clamor for authentic, regional Italian foods, it pays to be in the know! This month, we travel south to Campania. Located in Southern Italy, Campania stretches from the gulf... more

Read more

National Pasta Month In Review

By: | 0 Comments | On: November 13, 2015 | Category: Good To Know

Did you get a a chance to celebrate National Pasta Month? Barilla celebrated alongside Bravo, Brio and Copeland’s throughout the month of October.         more

Read more

Pasta Encyclopedia: Conchiglie Rigate – Medium Shells

By: | 0 Comments | On: November 13, 2015 | Category: Pasta Encyclopedia

Conchiglie Rigate – Medium Shells Conchiglie Rigate, or medium shells as it is known here in the U.S., owes its name to its characteristic shell shape (conchiglia in Italian). The “rigate” part of the name refers to the ridges, as shells can also be made lisce or smooth. The cupped... more

Read more

Innovators: Lorenzo Boni, Executive Chef, Barilla America

By: | 0 Comments | On: November 13, 2015 | Category: Innovators, Uncategorized

With pasta such an important part of the Kids’ Menu mix – as detailed in the Trending Now section – our chefs at Barilla are called upon often to help our customers with their kids menu offerings. As a dad himself, Executive Chef Lorenzo Boni brings a personal perspective to... more

Read more

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

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

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