With 2023 officially underway, we took a last look back at the trend predictions for the year and picked out a few of the food and flavor forecasts that rose to the top, pulling from Carbonate, Datassential, and Flavor & the Menu. Brown butter – Tipped by Flavor & the Menu, we’re totally on board […]

We asked a couple of our favorite chefs for their take on 2023 food trends, and 3 ingredients they’re excited to work with in the new year. Chef Latisha (Tish) Rodgers of Levy Restaurant Group and our own Chef Yury Krasilovsky are here with inspiration to last you all year!  Brown Butter “The appeal of […]

Announcing the Barilla Pasta is your Blank Canvas recipe contest! The greatest recipes artfully blend mouthwatering flavor, structure, texture and backstory. This is your opportunity to submit your most creative recipe that uses one of the three new Innovations: Barilla Frozen, Bulk Legume or Lasagne Chef. Here’s what you need to do Register online by […]

Another National Pasta Month is in the books, and judging by the results we’ve seen from our partners in restaurants and across the foodservice spectrum, it delivered! This year we teamed up with the outstanding folks at Nordstrom Restaurants. Not only did they celebrate our favorite month with several LTOs, but they also helped us […]

Trend predictions from the experts for the year to come have been steadily coming into our inboxes of the past few weeks, and more are no doubt on their way. Now that we have gotten a look at the annual trends reports and forecasts from the Specialty Food Association, Whole Foods, AF&Co +Carbonate, Mintel, and […]

As the leading brand of pasta and category expert since 1877, here at Barilla we keep a close eye on the trends in pasta both with consumers and on the menu. We recently got a fresh look at the menu data for 2022, and have a few highlights to share with our foodservice friends and […]

You may not know about all three of these new innovations from Barilla for Professionals. Barilla Frozen, Bulk Legume, and Lasagne Chef were made to save labor and resources, and fit the nutrition and sustainability goals of today’s progressive operators. Click the images below to learn more and request a sample. […]

We’re very excited to announce the hire of campus dining rockstar Michele Lefebvre from Cornell Dining to our team here at Barilla. Many of you already know Michele from campus dining circles, and if you don’t, here’s your introduction! You’ll hopefully get to see her soon on a campus visit or on the road at […]

Trending Now: Pesto

At Barilla we always have our eye on the sauces and ingredients that are paired with pasta, and one category we’ve been seeing a lot of late is pesto. Datassential estimates the 4-year growth potential for pesto as “strong” and expected to outperform 87% of other foods in that time. While the most common pesto […]

We love to teach chefs and consumers about pestos, one of the most versatile sauce families in the pasta world. A good pesto is just as at home on a sandwich or pizza as it is on pasta, making great for cross-utilization. Here’s your pesto 101: The word pesto comes from the Italian word pestare, […]

The return of live events and business travel is welcome news for all of us in foodservice and hospitality, and not only because of the sense of normalcy it brings. As culinarians, we’ve been missing a key ingredient in what fires our creativity and inspiration, which is being with other chefs, seeing, tasting and cooking […]

At the recent Global Plant Forward conference at the Culinary Institute of America in Napa, we were introduced to the “Future 50 Foods,” a set of food ingredients that are ripe for introduction to American menus. They make the list – curated by the World Wildlife Fund and Unilever – based on sustainability, availability, and […]