At Barilla, we call this shape Cellentani in honor of a famous and much loved pop singer in Italy in the 1960s, when it was introduced. His name was Adriano Celentano, dubbed “moleggiato” or “springs” for his distinctive stage movements. As the shape resembles a coiled spring, it all made sense. Cellentani is also known […]
Barilla introduces a new shape to their best-selling line of pastas for foodservice. Medium Shells are a versatile semolina pasta shape that’s well suited to baked dishes, cold pasta salads or hot pasta dishes. One of our favorite recipes for shells is New Orleans-style crawfish mac and cheese. Medium Shells join a full line of […]
The start of every year is the season for food trend predictions. Here are the ones we found most compelling: NRN’s food editor Bret Thorn’s trend forecast for 2016 Datassential’s take on the top trends shaping foodservice Restaurant Business reports on Technomic’s trends for 2016 Technomic’s 2016 consumer trend predictions in a quick video A […]
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 Italian foods, it pays to be in the know! This month, we travel south to Campania. Located in Southern Italy, Campania stretches from the gulf of Naples to the famous […]
Conchiglie Rigate – Medium Shells Conchiglie Rigate, or medium shells as it is known here in the U.S., owes its name to its characteristic shell shape (conchiglia in Italian). The “rigate” part of the name refers to the ridges, as shells can also be made lisce or smooth. The cupped interior holds sauces beautifully, and […]
Research studies are showing what operators have been noticing for the past several years; that families with kids just aren’t dining out as much as they used to. A recent report from Mintel showed that 41% of parents say they are preparing more food at home than the year before. Keep in mind, this is […]
Need a little inspiration for your new pasta dishes? Look no further! The possibilities are endless with so many pasta shapes and sauces. We have the right pairing to bring your pasta to the utmost perfection. Fettuccine and Fettuccine Rigate are thicker, flat, long shapes and can withstand extremely robust sauces like dairy-based, oil-based or […]
The JW Marriott in Desert Springs is one of the jewels of the Marriott empire in the US, an 833-room, full resort property with 11 restaurants on-site. We spoke with Executive Chef Thomas Horner about one of his signature catering options, a customizable Mac & Cheese bar featuring Barilla pastas. Tell us about this Mac […]
A recent category report on pasta in foodservice by leading research firm Mintel showed that the biggest area of growth for pasta on menus is in applications outside of the Italian segment. On the one hand it’s probably not surprising, since pasta is already pretty much mandatory at any Italian restaurant. But seeing the growth […]
Fideo, or Cut Spaghetti, is a pasta shape more common in Latin countries than here in the U.S. Essentially angel hair cut into smaller inch-long pieces, fideo is the Spanish word for “noodle,” and may have some roots in Arabic language and cuisine. It’s traditionally made in Spain and Mexico in a pilaf-style method, where […]