At the close of National Whole Grains Month, the following is a guide to help you achieve the best flavor pairings...
Whole Grain Barilla Penne with Morels, Leeks, Crispy Pancetta & Truffle Oil. Just a touch of fragrant truffle oil brings...
Regional Italian Spotlight: Trentino As consumers continue to clamor for authentic, regional foods from Italy, it pays to be in...
Research studies are showing what operators have been noticing for the past several years; that families with kids just aren’t...
By Executive Chef Lorenzo Boni of Barilla America. This is “Eat your Veggies” Mac and Cheese. The carrot puree is blended with cheddar and...
Oxtail Orecchiette Morel Mushrooms | Foie Gras | Braised Oxtail By Evan Brittell | Barilla Rep Your Region 2017 Finalist...
Whole Grain Spaghetti With Grape Tomatoes & Pistachio Pesto By Executive Chef Lorenzo Boni of Barilla America. Serves 25. Pistachios combined with basil, parsley,...
Whole Grain Barilla Penne with Creamy Mushroom Ragout, Peas & Parmigiano Serves 25 A chunky sauce of mixed mushrooms and...
Cellentani with Spicy Lamb Ragu And Chicory By Chef Lorenzo Boni of Barilla America. Serves 25. The Cellentani pasta shape...
Pasta Encyclopedia Keeping track of all those varieties of pasta can be a challenge, especially with all of the regional...
It may surprise you that Italian is still the #1 ethnic cuisine in the US by a wide margin. Menu...
By Executive Chef Lorenzo Boni of Barilla America. Here in America we think of pesto as the combination of basil, Parmigiano, garlic, pine...
