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 Lazio. Lazio is located in Central Italy, and the […]
Here at Barilla, we spend a good deal of time watching the menu and consumers to stay on top of what’s happening with pasta. Overall, pasta on the menu is up 4% since 2015, showing just how durable pasta’s appeal is with consumers and operators alike. While Italian cuisine is definitely a driver of many […]
Penne, which translates to “quill pen,” is one of the most popular pasta shapes in the world. The simple tubular shape with angled ends is found everywhere, and in every variety from whole grain to semolina, gluten-free to veggie, Protein+™ to the new legume. There’s also mini penne, called mezze (or half-size) penne, penne lisce […]
We mentioned it in the last issue, but with all the activity around the plant-forward movement, it bears further exploration in this edition. Consumers are what’s keeping the plant-forward engine running, and they consider increasing their vegetable consumption an ongoing lifestyle choice and some even a necessity for their health. According to a 2018 trendspotting […]
Greetings from the Barilla Test Kitchen! We recently returned from a culinary summit at the Culinary Vegetable Institute, where we gathered a group of chefs together to work on developing new ideas for getting more plant-forward on the menu. It was a great experience, and inspiring to see what a talented group of chefs could […]
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 Italian islands and to the region of Sardinia. Sardinia, located off the coast of south-central […]
Greetings from the Barilla Test Kitchen with Barilla Foodservice Executive Chef, Yury Krasilovsky With the launch of the new Barilla legume pasta, we’ve been very busy out on the road and answering questions about how to cook with this innovative new product. Here are my tips for success when cooking with Barilla legume pastas: […]
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 Northern Italy and to the region of Liguria. Liguria is located in Northwestern Italy, a crescent-shaped […]
Rotini, which translates to “little wheels” or “twists” is a widely popular shape that is often confused with the similar fusilli. Don’t confuse it with rotelle, the little wheels that in America are often called “wagon wheel” pasta. Rotini hails from Northern Italy, with twists and spirals that allow it to embrace both refined and […]
One of the most popular cuts of pasta is Wavy Lasagne – not to be confused with lasagna! Lasagne is plural and refers to the noodles themselves, also plural. Lasagna is Italian American parlance and refers to the popular cheesy composition that many consumer know and love. Each sheet of Barilla wavy lasagne is wide […]
Consumers continue to expand their palates, seeking new ethnic foods and flavors. This trend is pushing operators and suppliers to add new and exciting ethnic varieties on menus. Ethnic foods most commonly consumed by Canadians are Chinese (89%), Italian (84%) and Latin American/Mexican (82%). The increasing immigrant population is considered a significant driving factor for […]