VEGGIE FARFALLE WITH OREGANO-MARINATED GRILLED CHICKEN AND SWEET ZUCCHINI The gorgeous color of red veggie farfalle contrasts with fresh zucchini. Try yellow summer squash for another addition. SPAGHETTI PESCE AZZURRO Blistered cherry tomatoes and kalamata olives make a rustic sauce over mackeral and spaghetti. A crisp garnish finishes the dish. […]
Campanelle, or “bellflowers” in Italian, has fluted, petal-like edges and a hollow center for capturing sauce. Delicate Campanelle adds a touch of elegance and charm to the plate. Capitol Grille uses Campanelle for their famous Lobster Mac n’ Cheese to hold the sauce and match the upscale appeal of the lobster. Campanelle is versatile enough […]
Benvenuti to the Barilla Test Kitchen! To help our customers stay ahead of what’s next in Italian cuisine here in the U.S., we’ve looked at leading trends happening on the menu in Italy today. Along with my colleagues in Parma and Milan, there are a few main themes we spotted that are modern Italian in […]
In the comfort food revival that swept the menu over the past few years, no single menu item encapsulates this trend better than Mac and Cheese. Consumers nationwide have left their troubles and global economic woes behind for forkful after forkful of the creamy, indulgent and nostalgic allure of this classically American pasta dish. According […]
Cellentani is also known as cavatappi, which translates from the Italian to “Corkscrew;” a derivation that’s obvious from the shape. With its tubular center and ridged (rigate) surface, Cellentani is one of the most versatile pasta cuts; able to capture every drop of sauce and trap vegetables, meat or fish in every forkful. The twists […]
Chef Russell Kool’s Barilla® Protein+™ Pasta with Arugula Pesto and Oat-Crusted Turkey Cutlet is a perfect example of the new creativity being given to humbler proteins like turkey when beef is out of reach due to costs. Featuring fresh, in-season veggies like Brussels sprouts and nutritious superstars like chickpeas and Barilla® Protein+™, the chef lets […]
This is the season for looking ahead to the new year, and there are a bevy of writers and experts willing to step forward and cast their predictions. Here are some of the ones we found most compelling: NRN’s editors forecast their trends for 2013 NRN’s 2013 Prediction Roundup of experts from Technomic, NPD Group […]
Trending Now: Predictions for 2013 At the start of every year, there are a flurry of food trend predictions from experts, pundits, researchers and bloggers. Some seem a little obscure (e.g. “popcorn is the snack for 2013!” or “we’ll be eating more skin!”) and some more mundane, but some common themes and underlying drivers emerge […]
As with every year, the end of 2013 and beginning of this year brought a fresh flurry of food trend predictions from the experts. They weigh in on everything from the next “it” foods (i.e., Sea beans are the new kale! Biscuits will replace 2013’s pretzel bun!), to macroeconomic and social psychological factors impacting consumer […]
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And the winners are… Christina Welch, Interim Director of Child Nutrition, Judson Independent School District, San Antonio, TX: “Roasted Veggie Pasta Mix” (K-12) Dennis Raney, Production Chef, Purdue University, IN: “Lime Seared Scallop Medallions on Citrus Cappellini” (Non-Commercial) Carly Gillis, Seattle Waterfront Marriott, Seattle, WA: “Farfalle with Corn Cream Sauce” (Commercial) Our three winners won free […]