Consumers and Operators alike are Hot for the Mediterranean Diet The chefs have spoken: 83% of chefs polled in the most recent NRA/ACF culinary forecast called out Mediterranean cuisine as either a “hot trend” or perennial favorite. There are several reasons for this consistent growth. Mediterranean cuisine is becoming more and more associated with healthful […]
Today we’re going to explore something a little bit different than our usual culinary topics, with a look “under the hood” at pasta’s signature ingredient, durum wheat. Since pasta is made of just wheat and water, the type and quality of the wheat are critical to produce a high-quality product. Where lower quality pastas are […]
Today we’re going to dive into one of our favorite family of sauces, the pesto. It’s a surprisingly rich platform for innovation! Here in America we think of pesto as the combination of basil, parmigiano, garlic, pine nuts and olive oil. But the Pesto Genovese, as that recipe is properly called, is one of two […]
This summer we presented a seminar at the Flavor Experience conference in Newport Beach, CA called “Not Your Nonna’s Italian” – about using authentic, regional Italian cuisine to stay modern and relevant with today’s consumer. Regional Italian cuisines hold a wealth of new ideas for American menus, which have been dominated for years by what […]
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 […]
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 […]
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 […]
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 […]