Trending Now: Food and Flavor Predictions for 2016

By: | 0 Comments | On: February 1, 2016 | Category: Trending Now

You’d have to be living under a rock to miss the barrage of food trend predictions from the experts and pundits over the past few months. You may have seen that it’s the year of the cucumber! And it’s also the year of the pulse! (Pulses are lentils, beans and... more

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Pasta News

By: | 0 Comments | On: February 1, 2016 | Category: Pasta Encyclopedia, Product Updates/Promotions

Barilla introduces a new shape to their best-selling line of pastas for foodservice. Medium Shells are a versatile semolina pasta shape that’s well suited to baked dishes, cold pasta salads or hot pasta dishes. One of our favorite recipes for shells is New Orleans-style crawfish mac and cheese. Medium Shells... more

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Good to Know: 2016 Foodservice and Menu Trends

By: | 0 Comments | On: February 1, 2016 | Category: Good To Know

The start of every year is the season for food trend predictions. Here are the ones we found most compelling: NRN’s food editor Bret Thorn’s trend forecast for 2016 Datassential’s take on the top trends shaping foodservice Restaurant Business reports on Technomic’s trends for 2016 Technomic’s 2016 consumer trend predictions... more

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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

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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

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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

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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

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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

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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

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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

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