Gnocchetti is a tightly curved pasta with a grooved exterior, historically made by pressing pasta dough on the bottom of a wicker basket. Not to be confused with the commonly known gnocchi dumpling, Gnochetti, a classic pasta of Sardinia, where it’s also called “malloreddus” or “fat little calves” in Sardinian dialect. Historically, Gnocchetti was tinted […]
Les chefs et les restaurants sont sensibles depuis longtemps aux enjeux sérieux que sont la faim et l’insécurité alimentaire, mais ce n’est que récemment qu’ils se sont penchés sur la question parallèle du gaspillage alimentaire. Le documentaire Wasted! et le travail de nombreux organismes non gouvernementaux, de ReFED au Natural Resources Defense Council, ont contribué […]
We’ve been working a lot lately in the kitchen with our customers help to achieve the best flavor pairings with our whole grain pastas. Getting a whole grain pasta dish to succeed on the menu isn’t as simple as swapping it for traditional pasta. It’s a bit like pairing wine with food – some pairings […]
Applebee’s Executive Chef Jessica James was responsible for their new kids menu, which has been getting raves from kids and parents alike. Sales of kids’ dishes are up 15%, and (even better for Jessica) kids are making healthier choices—sales of fries are down 30%! We asked Jessica what the keys to success are, and the […]
Barilla is proud to announce the launch of Collezione, a line of premium, specialty pastas. Each shape is pressed through bronze dies to a provide a texture reminiscent of homemade pasta. Cuts Available: Casarecce, Bucatini, Orecchiette, Spaghetti alla Chitarra, and Gnocchetti Contact us at [email protected] for more information. Trending Now: Building a Better Kids Menu […]
Casarecce loosely translates to “homemade” from Italian, though most casarecce you’ll find today is manufactured dry pasta. It’s a short wide strip of pasta that’s rolled like a scroll, giving it a signature “s” shape when viewed end-on. Casarecce is a classic pasta shape from Sicily, and often paired with traditional sauces and pestos of […]
We’ve assembled our own menu featuring small portions of fresh (within the last year), tasty, better-for-you articles about kids menus: From the Culinary Institute of America’s “Healthy Flavors, Healthy Kids” conference and Datassential researcher Maeve Webster, a look at what parents (especially millennial parents) and kids are eating, and saying about food. NRN’s Bret Thorn […]
Radiatore gets its name from the little radiators they were patterned after, as legend has it sometime between the 1920s and 1940s. The open center and large surface area hold thick sauces well, and the ruffled edges trap savory bits of meaty ragus, from lamb to veal to rabbit or pork. Just as radiators maximize surface […]
Barilla® Whole Grain Spaghetti with Caramelized Shiitake Mushrooms and Pumpkin Seeds “This dish was something we offered during Whole Grain Sampling Day this April. It’s a time of year when students are looking for lighter, fresher and healthier fare, so a vegetarian dish using Barilla Whole Grain Spaghetti fit right in with our campus-wide emphasis […]
Trying to keep up with the latest news and reports about healthy dining can give you heartburn. Here are some of the latest articles we’ve seen and found both soothing and compelling: Healthy Dining Finder’s Anita Jones-Mueller gives a primer on incorporating the Mediterranean diet onto the menu A survey shows restaurants looking to add […]