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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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

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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

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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

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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

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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

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The Pasta Encyclopedia: Collezione Spaghetti

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

Collezione Spaghetti 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 pasta dough... more

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