The ideas, photos and recipes coming to us from our partnership with School Meals That Rock are an amazing source of inspiration. One of our recent favorites was from Daniel Guerra of North East ISD. Daniel posted a picture of a student’s tray loaded with colorful veggies, fruit and of course, pasta! What caught our […]
Accursio Lotá, Executive Chef of Solare Restorante in San Diego, CA was one of two chefs representing the USA at the 6th Annual Barilla Pasta World Championship in Milan, Italy, September 27-29. There were 20 chefs from around the world competing at the three-day championship judged by a panel of Michelin-starred Italian chefs. Ultimately, Chef […]
Fusilli was originally made in central-southern Italy and Sardinia by taking a strand of spaghetti and rolling it around a knitting needle; similar to how yarn is spun around a spindle. Hence the name derives from the Italian word fuso for “spindle.” There are many versions with many different names, including fusilli bucati – the […]
Unless you’ve been under a rock, you know about the trend of Veg-Centric cuisine. As our good friend and trends guru Chef Gerry Ludwig tells us, “it’s about leaving behind the either-or mentality about vegetarian foods, and putting produce at the center of the plate.” Chefs are treating veggies with the same care and respect […]
In this series, we look more closely at lesser-known regions of Italy in every issue. As consumers continue to clamor for authentic, regional food from Italy, it pays to be in the know! This month, we travel to Italy’s southern-most part, arriving on the island of Sicily. Sicily was first colonized by the Phoenicians and […]
Research studies are showing what operators have been noticing for the past several years; families with kids just aren’t dining out as much as they once did. A recent report from Mintel shows that 41% of parents say they are preparing more food at home than the year before. Put simply, parents and kids aren’t […]
In this series, we look more closely at lesser-known region of Italy in every issue. As consumers continue to clamor for authentic, regional foods from Italy, it pays to be in the know! This month, we travel to Northern Italy and to Piemonte, or Piedmont in the Anglicized spelling. Piedmont is located in northwestern Italy, […]
The ideas, photos and recipes coming to us from our partnership with School Meals That Rock are an amazing source of inspiration. Sometimes the simplest tip or smallest tweak can make the difference between a pasta item that sells, and one that well…sits. Here’s one of our recent favorites. It’s from Erin Primer at San […]
Welcome to the Whole Grain Pasta Cooking School! In this space we share tips and strategies for cooking whole grain pasta in a school foodservice environment. Today’s lesson is a refresher on The 5-Minute Rule. The 5-Minute Rule Keeping things simple in the back of the house is crucial in K-12. It’s why we […]
Welcome to the Whole Grain Pasta Cooking School! In this space we share tips and strategies for cooking whole grain pasta in a school foodservice environment. Coming out of our webinar last month, there were a couple of questions we thought we’d revisit here: Q: I use a steamer in my school, does the “5-minute […]
The ideas, photos and recipes coming to us from our partnership with School Meals That Rock are an amazing source of inspiration. We dedicated a whole section of our webinar with Dayle Hayes to emphasize the importance of presentation in whole grain pasta. Not just on the serving line, but in the photos you use […]