Whether you call it sweater weather, PSL season, or just fall, this is a time of year when soup is on the menu and minds of consumers. It’s been on our brains and the stovetop here at Barilla too, and we like to remind everyone that when you are putting forward a soup that includes […]
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Celebrating Pasta at Nordstrom
As a most-loved food in America, pasta is almost always on the menu…but when is it’s time to shine? For many it’s October, which is National Pasta Month (more on that here). Our friends at Nordstrom Restaurants are giving pasta the feature treatment for two whole months – September and October. We caught up with […]
A World-Class Culinary Experience
As a global pasta brand, we take a lot of pride in putting together world-class experiences for our partners. We’re thrilled to be reuniting with the legendary Chef John Folse for our signature “Modern Casual” culinary retreat down in Louisiana. We know culinarians need a key ingredient to fuel their creativity and inspiration – the […]
Chef’s Corner: Celebrating Mac and Cheese Day
Top Three Takeaways from Global Plant-Forward Culinary Summit
Our team recently took part in the Global Plant-Forward Culinary Summit at the Culinary Institute of America’s Copia Campus. The event offered up a bumper crop of plant-forward inspiration, with top-notch chefs from across the nation and even across the pond coming together to share their success strategies for putting more plants and a little […]
Discovering the Essential Carbonara
Like so many famous Italian dishes, there are many stories behind the combination of eggs, guanciale (cured pork jowl), cheese and pasta that is the magical pasta carbonara. Some ascribe the dish to Carbonari, a secret revolutionary society from the late 1800s. Other than the similarity in name, there doesn’t seem to be much too […]
This Lasagne Trend Has Layers
Comfort-food favorite lasagne has been rising the charts of favorite pasta dishes on US menus. According to Datassential, it’s now the #2 noodle type and #3 pasta dish, trailing only spaghetti and perennial favorite Mac and Cheese! What’s giving this familiar favorite new momentum? We see a few factors at play here – 1) it’s built […]
This Sizzling Steakhouse has their Pasta Prep Down Cold
At Black Rock Bar + Grill’s locations across Michigan, Ohio, Maryland and Florida, guests cook their own steaks on superheated volcanic rocks right at the table. The kitchen cooks up a host of complimentary and premium sides, including Barilla pasta. Switching to Barilla Frozen was a rock-solid choice for this sizzling brand. We caught up […]
Trending Now: Three Trends We’re Looking Forward to in 2023
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 […]
Getting a Chef’s Take on 2023 Food Trends
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 brown […]
Pasta is your canvas – what will you create?
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 doRegister online by February […]
Nordstrom Strikes National Pasta Month Gold with Al Bronzo
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 […]