All posts in Trending Now

Greetings from the Barilla Test Kitchen!

By: | On: December 8, 2020 | Category: Benvenuti to the Barilla Test Kitchen, Trending Now

As a chef team, we got together with our editor to talk about some of the trend predictions we’ve been seeing, and where we thought they might take us in the year to come. Q: How might you develop a pasta dish for wellness or immunity? Chef Yury: There are lots... more

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Barilla’s Covid Resource Center

By: | On: August 21, 2020 | Category: Trending Now

Independent operators and family-owned businesses are a meaningful part of our business, so we have created resources to help you and your customers stay informed and stay safe during this time. As always, our team is here for you and ready to help. more

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Trending Now: It’s Catering Season!

By: | On: November 19, 2018 | Category: Pasta Cooking School, Steal This Idea, Trending Now

It’s the holiday season, when banquet and catering business kicks into its highest gear in every segment of foodservice, from restaurants to hotels and non-commercial venues of all stripes. And that’s a good thing, as catering sales are often where the profits are in this $54B business…especially when margin-friendly ingredients... more

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Barilla Legume Pastas

By: | On: August 14, 2018 | Category: Product Updates/Promotions, Trending Now

As a reader of this newsletter, you probably know that we’ve been trying for a while to do our part to advance the “plant-forward” movement in foodservice. At Barilla we work every day to help advance the “plant-forward” movement in foodservice. We’re proud and excited to announce the launch of... more

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Trending Now: Tackling Food Waste

By: | On: April 24, 2018 | Category: Trending Now

Chefs and restaurants have long been attuned to the issues of hunger and food insecurity. It’s only recently that the parallel issue of food waste has come into focus. The Wasted! documentary, and the work of a number of NGOs from ReFED to Natural Resources Defense Council have raised awareness... more

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Yury’s Zero Waste Recipe

By: | On: April 24, 2018 | Category: Trending Now

Our Chef Yury Krasilovsky’s recipe for “Zero Waste Broccoli Chowder with Ditalini” shows an easy way to “upcycle” vegetable scraps into an elevated but simple menu item or staff meal. A medley of vegetable trimmings makes for an earthy, satisfying broth, made rich and creamy with a touch of roux... more

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