The name of this classic pasta derives from the resemblance to a butterfly, as farfalla is “butterfly” in Italian. In the old days, the shape was called “stricchetti” for the pinch in the middle made by hand. That pinch gives farfalle an extra firmness in the center, and also makes it one of the hardest […]
In case you missed it, October was National Pasta Month! We at Barilla did our part to mark the occasion, and celebrated it with a number of our restaurant partners, big and small, and all across the country. From local NorCal favorite, Mary’s Pizza Shack, to Louisiana’s Copeland’s Cheesecake Bistro, and the Italian family-style Buca […]
In September, Barilla brought together a select group of chefs from a variety of foodservice operations from across the country to our new North American headquarters outside of Chicago, for an immersion into the latest culinary trends, from regional Italian to healthier cuisine. It’s all in keeping with our mission to offer services and partnerships in […]
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 Veneto. Veneto is located in Northern Italy, from the Dolomite Alps to Lake […]
Welcome to the Whole Grain Pasta Cooking School! In this space, we’ll share tips and strategies for cooking whole grain pasta in a school foodservice environment. Today’s lesson: 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 love our Chef Bruno Wehren’s […]
The name of this classic pasta derives from the small buco (or “hole”) in the middle, which is its signature. Bucatini has its origins in the Lazio and Abruzzo regions of central Italy, where Bucatini all’Amatriciana is a staple of classic Roman cuisine, combining the pasta with guanciale (cured pork jowl), Pecorino Romano and tomato […]
If you think you’ve noticed your guests having more enthusiasm for their pasta order lately, it’s not your imagination! Social media and the media in general have been abuzz lately with the news that a recent study of over 23,000 Italians found pasta consumption was inversely related to a decreased likelihood of overweight and obesity. […]
In this new series, we’ll look more closely at a 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 Trentino Alto Adige. Trentino Alto Adige is located in Northern Italy, […]
Earlier this summer, we at Barilla brought together a select group of chefs from across the country and all sorts of foodservice operations professionals at the Culinary Vegetable Institute (CVI) in Milan, Ohio. This has become an annual gathering to immerse in the latest culinary trends, from regional Italian to farm-to-fork cuisine. It’s part of […]
With menu labeling now officially in place with a final FDA rule – and compliance required by May 6, 2017 — the healthy dining landscape has evolved considerably since the Affordable Care Act was first passed in 2010. Restaurant operators and consumers are in a different place economically, with unemployment down around 5% and restaurant […]
In this new series, we’ll look more closely at a 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 central Italy and to Abruzzo. Abruzzo is located in central Italy, on the Adriatic (west) […]