All posts in Benvenuti to the Barilla Test Kitchen

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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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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Benvenuti to the Barilla Test Kitchen! Pesto

By: | 0 Comments | On: February 5, 2015 | Category: Benvenuti to the Barilla Test Kitchen

Today we’re going to dive into one of our favorite family of sauces, the pesto. It’s a surprisingly rich platform for innovation! Here in America we think of pesto as the combination of basil, parmigiano, garlic, pine nuts and olive oil. But the Pesto Genovese, as that recipe is properly... 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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