Celebrate the Pasta-bilities – Plan Ahead for National Pasta Month this October! We all need a reason to celebrate these days, and your friends at Barilla have something for you and your customers to look forward to this Fall. As you might not know, October is National Pasta Month (NPM), and this year we’re going […]
Here at Barilla we pay close attention to what’s happening with our category of pasta on the menu. Even though we’ve been doing this for 143 years, there’s always something new to learn! We recently checked in with our partners at the research firm Datassential to take the pulse of the industry, and share the […]
Barilla & Restaurants Rise: A Q&A with our Experts See answers to the top questions from the Q&A portion of the webinar from Barilla’s experts below: Q: What do you change about your operations for gluten-free orders? Will gluten-free pastas work in a takeout context? A: The short answer is yes! But it will take […]
In a recent post, we covered some best practices for pasta when working with delivery and takeout along with some winning ideas we’ve been seeing out in the marketplace. Now a few weeks later, we’re building on that in a Q&A format with some more tips and strategies, and highlights gleaned from our research partners. […]
In the Barilla Test Kitchen, we’ve been fielding a lot of questions about best practices for pasta when working with delivery and takeout. Pasta can be a useful tool in the moment, with comfort-food appeal, versatility across cuisines and formats, and as a food-cost-friendly platform for operators. Thanks to some pilot projects we’ve completed with […]
Greetings from the Barilla Test Kitchen! We love the trend we’re seeing in 2020 toward more Eastern Mediterranean flavors on the menu. Not only are these flavors delicious, different, and exciting for American diners, they make great pairings with pasta, and especially the plant-forward dishes that are so in demand these days. Here are a […]
In this series, we 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 a step ahead! This month, we travel to the region of Emilia-Romagna. The home region of our Executive Chef Lorenzo Boni, Emilia-Romagna is located […]
Ziti gets its name from zita, or zito, in Italian dialect, which translates to bride or groom. That’s because traditionally, in places like Naples, this smooth, hollow, tubular shape was reserved for special occasions such as banquets and weddings. In early days, long tubes of ziti would be broken by hand into bite-size pieces before […]
In this series, we 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 a step ahead! This month, we travel to Central Italy and to the region of Tuscany. Located in Central Italy, Tuscany has a rich […]
Just last month, we brought a select group of chefs from all over the country and all sorts of foodservice operations together at our North American headquarters in Chicago. The event was an immersion into the latest culinary trends, from regional Italian to sustainable and delicious cuisine. It’s all in keeping with our mission to […]
Greetings from the Barilla Test Kitchen! We get asked to do mac and cheese all the time for ideations and events; people everywhere and of all ages love this comfort food classic. There’s a reason it’s the #1 pasta dish in America, and still growing in popularity! The challenge is making your version different from […]