Healthy dining has been on every trend watcher’s radar for seemingly forever, and for good reason. Since all of the most powerful demographic groups (millennials, boomers, and Hispanics) are more interested in healthy options than the average consumer, it’s a trend that’s here to stay. In this issue, we’ll look at a couple of categories […]
Rigate vs. Rigati Rigate means “ridged” in Italian, and is often used in conjunction with pasta shape names to differentiate them from their “lisce” or “smooth” cousins. Whether it ends in an ‘e’ or an ‘i’ depends on the preceding word. It just has to match, so it’s penne rigate, but pennoni rigati. Almost any […]
Benvenuti to the Barilla Test Kitchen! As you probably know, we launched our Barilla Gluten Free Pastaat the end of 2013 after nearly four years in development. As widespread as gluten free has become, it was next to impossible to find a pasta option that looked and tasted like pasta…until now! Gluten plays a crucial […]
This is the season for looking ahead to the new year, and once again we have the usual stew of writers and experts willing to step forward and cast their predictions. Here are some of the ones we found most compelling: NRN’s food editor Bret Thorn’s trend forecast for 2014(registration required) NPD’s take on the […]
Orecchiette, translates to “little ears” in Italian, looks like its name with little ear-like cups that cradle and capture sauces. Barilla Orecchiette is one of few cuts produced exclusively in Italy using bronze dies. The resulting traditional look and texture makes it a great match for more rustic dishes. Orecchiette originated in the southeastern coastal region of Puglia, where […]
Pasta Pomodoro’s “Penne Portobello“ is a menu mainstay, approaching a decade as one of the most popular items on the 20-unit chain’s menu. It also happens to be one of the best pairings with Barilla Whole Grain pasta, as Executive Chef Robert Perez explains: “It’s a rich, mushroom-forward dish, with porcini broth, Italian sausage, grilled […]
While the molecular gastronomy trend has mostly passed in Italy, there are many elements and techniques that remain and have become part of everyday cooking. Sous vide is very common – you even see it inNew York at Eataly to keep mozzarella at a proper temperature. Some nitrification still goes on, and even foams […]
The past few years have seen an explosion in the usage and acceptance of whole grains on the menu, in everything from pizza crusts to breads to pastas. According to Mintel Menu Insights, whole grains in casual dining restaurants rose by 105.8 percent, in fast-casual restaurants by 68.4 percent and in fine/upscale/gourmet operations by 42.3 […]
Four years in the making, Barilla took the time to craft a naturally Gluten Free pasta that looks and tastes great! Available in 4 varieties: Spaghetti, Penne, Rotini, & Elbows Request your FREE sample today by calling 1-866-349-4386!* Check outBarillaFoodserviceRecipes.comfor great Gluten Free recipe ideas! *Offer available exclusively to foodservice operators. One free offer per […]