Now one of the most trusted food brands around the globe, Barilla started as Pietro Barilla’s small bakery and pasta shop in Parma more than 145 years ago. Through four generations, the family has upheld the traditions of pasta making while keeping pace with the demands of today’s professional kitchen. As a global foodservice company, Barilla for Professionals offers 360-degree solutions to its customers, serving up quality and consistency while innovating its product offerings.

Dive into five pasta products that offer menu solutions and provide a familiar canvas for flavor innovation.

1

Barilla^® Classic

Inspire Brands’ Hilinski relies on Barilla Classic pasta for his Miso Orecchiette with Garlicky Asian Vegetables and Furikake.

Barilla’s line of Classic pasta carries storied tradition and authenticity in every cut. As a market leader, Barilla pasta is truly a “best-of” product, promising second-to-none quality and breadth of options, in both long and short cuts in over 40 varieties. Barilla’s signature durum wheat and proprietary milling process result in consistent al dente texture and durability to withstand the double-cooking process in foodservice.

Dustin Hilinski, Director of Culinary Innovation, Inspire Brands, sources Barilla Orecchiette for his pasta dish, using it as a perfect vehicle for global flavor innovation. “This dish hits you with a fantastic savory umami from the white miso, nice saltiness from the Parmesan, richness from the heavy cream, slight heat from the red pepper flake, some bitter from the kale, and sweetness from the carrots,” he says. “The edamame and orecchiette provide texture, while the furikake ties it all together.”

2

Barilla Frozen^®

Nordstrom’s Boyer relies on Barilla’s line of frozen pasta for his Wok Charred Mushroom Spaghetti with Maitake Mushrooms, Sichuan Chile Crisp, Sesame, Spinach and Mushroom Broth.

Labor is a top issue today for chefs at chains, hotels, college campuses, hospital settings and retail outlets. Chefs need help allocating precious labor hours without sacrificing consistency or quality of ingredients. They also have to keep innovating, serving up exciting menus despite back-of-house challenges. To help address these needs, Barilla for Professionals introduced Barilla Frozen, a full line of pre-cooked, line-ready frozen pasta for foodservice professionals. “You get the consistency and quality that you can count on with Barilla while taking pressure off your line,” says Michael Boyer, F&B Development Chef for Nordstrom Restaurant Group. “It’s a great innovation for menu development, especially in a tough labor market.”

3

Barilla^® Lasagne Chef

Veronica Hendrix, Culinary Engagement Strategist, Bromont Avenue Foods, features Lasagne Chef in her Short Rib Lasagne with Diaspora Inspired Sauce.

In its ongoing efforts to provide innovations needed by an evolving industry, Barilla brought to market Lasagne Chef^®, offering chefs oven-ready, shelf-stable lasagne sheets. Barilla Lasagne Chef fits a half hotel pan and does not require a pre-boil step, making prep faster and easier. The product answers a demand in the marketplace, especially as baked pasta continues to gain steam, reducing waste and making lasagne simpler and faster to build. Featuring a wide, grooved surface, the wavy texture holds onto signature sauces, while the precisely sized pasta sheet provides the structure.

4

Barilla Protein+^®

This beautiful Mole Rosa en Otoño, created by Johnson & Wales student Josue Angel Cervantes, features Barilla Protein+^® Pasta.

When it comes to healthy choices, if there’s one nutrient consumers agree on, it’s protein. According to IFIC’s annual Food and Health Survey, 67 percent of consumers are trying to eat more protein, the most-sought nutrient across all age groups.* Barilla answers the call with Barilla Protein+^®, made with delicious golden wheat and protein from lentils, chickpeas and peas. Made with 100 percent plant-based protein, it provides a good source of protein with 17g per 3.5 oz serving. This pasta delivers the taste diners love with the protein they want.

5

Barilla Al Bronzo^®

Villacrusis highlights the premium pasta in his Barilla Al Bronzo^® Spaghetti with Clams “Bongo.”

Al Bronzo^® is Barilla’s premium pasta that uses a custom blend of high-quality semolina. Its textured surface, formed by bronze die micro-engravings, grips sauce for a full-bodied, consistent taste. For the guest experience, the Al Bronzo line of pasta offers easy-to-share talking points about what makes it premium. This pasta is created with high-grade non-GMO Project Verified durum wheat and is extruded through bronze plates. Roy Villacrusis, Executive Chef of Asiatic Group, a culinary consultancy, is a proponent of Al Bronzo, as well as Barilla’s entire pasta portfolio. “The biggest reason for me is consistency. Barilla pasta is true to the word with consistency on its cook time and on its quality,” says Villacrusis. “I also love the culture of the company. I endorse companies that I enjoy working with.”

Every dish deserves Barilla.

To learn more about the products highlighted, visit https://www.barillafoodservicerecipes.com/product/

*Circana SupplyTrack^®, year ending March 2024