Trending Now: Food and Flavor Predictions for 2015

By: | 0 Comments | On: February 5, 2015 | Category: Trending Now

Each new year brings a fresh flurry of food trend predictions from the experts and pundits. They weigh in on everything from the next “it” foods (e.g., tacos are the food of the year; ugly root vegetables are the new kale), to macroeconomic and social psychological factors impacting consumer behavior.... more

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Good To Know: The Latest Word on Menu Labeling and Healthy Dining Trends

By: | 0 Comments | On: January 27, 2015 | Category: Good To Know

With Michelle Obama’s “Let’s Move” campaign, menu labeling regulations, and the ever-present obesity epidemic, the time is ripe for a focus on healthy dining. These are some of the best reads on the subject we’ve seen: Mintel: Health & Wellness Trends Report: For more information about the report, Technomic:... more

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Trending Now: Keeping Italian Relevant with Regional Dishes

By: | 0 Comments | On: December 27, 2014 | Category: Trending Now

Columbus Day this year marked 520 years since Italian culture first hit the shores of the Americas. It may surprise you that in 2014 Italian is still the #1 ethnic cuisine in the US by a wide margin. Menu incidence is more prevalent for Italian than the next five ethnic... more

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Benvenuti to the Barilla Test Kitchen!

By: | 0 Comments | On: November 27, 2014 | Category: Benvenuti to the Barilla Test Kitchen

This summer we presented a seminar at the Flavor Experience conference in Newport Beach, CA called “Not Your Nonna’s Italian” – about using authentic, regional Italian cuisine to stay modern and relevant with today’s consumer. Regional Italian cuisines hold a wealth of new ideas for American menus, which have been... more

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Good To Know: The latest articles about Pasta & Italian Cuisine

By: | 0 Comments | On: October 27, 2014 | Category: Good To Know

A few things to noodle on – here are recent (within the last few months) articles about pasta and the menu: Food Management spotlights a regional American take on pasta, from UMASS Amherst – a New England lobster with roasted corn puree over angel hair. Pat Cobe of Restaurant Business... more

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The Pasta Encyclopedia: Gnocchetti

By: | 0 Comments | On: September 27, 2014 | Category: Pasta Encyclopedia

Gnocchetti is a tightly curved pasta with a grooved exterior, historically made by pressing pasta dough on the bottom of a wicker basket. Not to be confused with the commonly known gnocchi dumpling, Gnochetti, a classic pasta of Sardinia, where it’s also called “malloreddus” or “fat little calves” in Sardinian... more

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The Pasta Encyclopedia: Casarecce

By: | 0 Comments | On: January 27, 2014 | Category: Pasta Encyclopedia

Casarecce loosely translates to “homemade” from Italian, though most casarecce you’ll find today is manufactured dry pasta. It’s a short wide strip of pasta that’s rolled like a scroll, giving it a signature “s” shape when viewed end-on. Casarecce is a classic pasta shape from Sicily, and often paired with... more

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