THE MODERN FAMILY PASTA COOKBOOK

Easy, Delicious, Nutritious Crowd-Pleasers

for Time-Pressed Families

Barilla Veggie Farfalle

with Roasted Red Pepper and Pine Nuts

WELCOME TO OUR TABLE

TABLE OF CONTENTS

Part of our Italian heritage is sitting together around the dinner table with our family and friends,
savoring the taste of home-cooked pasta and sharing stories about our days. Meaningful moments
like thosewhere you make the time to connect over a good mealreally do create some of the
best memories.

WELCOME. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inside Front Cover

But today, life is busier than ever. Its no surprise, really, that when we asked, we found that 58
percent of parents said their life is more hectic than it was a year ago. With all the wonderful things
that being part of a family gives us, there are also responsibilitiespeople to take care of, errands
to run, to-do lists to complete and schedules to balance.
At Barilla, we know that despite the challenges, dinnertime is importantand our survey showed
that as parents, you worry that if you dont put a home-cooked meal on the table, your familys
nutrition suffers and youll miss out on valuable family time. Thats why we created this special
edition cookbook, to help bring families together over a bowl of pasta, a traditional favorite thats
also a modern-day solution for even the most chaotic day. Its versatile, quick, nutritious, affordable,
a crowd-pleaser and allows you to multi-task while its cooking.
In the pages that follow, youll find convenient icons that represent top barriers to mealtime in
American households alongside recipes to help make dinner enjoyable and possible for your
family. With each delicious pasta dish, weve also included a tip that takes into account your
busy schedules.
Buon appetito!
Your Friends at Barilla

10 RECIPES FOR TIME-PRESSED FAMILIES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-20

WORKING LATE: PANTRY STAPLES TO THE RESCUE
Lemon Spaghetti. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Three Cheese Tortellini in Sage Brown Butter Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
KIDS ACTIVITIES: ON-THE-GO MEALS
Veggie Farfalle with Roasted Red Pepper & Pine Nuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
White Fiber Mini Shells with Cherry Tomatoes, Basil & Parmigiano Cheese. . . . . . . . 8
ERRANDS: FAST AND FLAVORFUL
Campanelle with Barilla Three Cheese Sauce, Yellow Peppers,
Olives & Oregano . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Creamy Fettuccine with Italian Sausage & Leeks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
HOUSEHOLD CHORES: MULTI-TASKING MEALS
Oven-Ready Lasagne with Marinara Sauce, Ground Beef & Bchamel. . . . . . . . . . . . 15
Ditalini Soup with White Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
KIDS HOMEWORK: 30-MINUTE MEALS
PLUS Farfalle with Zucchini, Carrots, Fennel, Marjoram & Parmigiano Cheese. . . 19
Whole Grain Penne with Cabbage & Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
PANTRY STAPLES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
THE BARILLA STORY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inside Back Cover

PLE

S TO

TH

TRY TO FORCE YOURSELF TO DEBUT SOMETHING NEW ON

SCU

PA N T

RE

RY

A
ST

EC

EK

FO
H

TIC

WOR

THE TABLE EVERY WEEK. IT HELPS PREVENT THE GREAT RUT

CYCLE. IF IT DOESNT WORK OUT WITH THE KIDS, DONT
BEAT YOURSELF UP! JUST PACK THEIR PORTION IN YOUR
NEXT DAYS LUNCH.

LEMON SPAGHETTI

Barilla Spaghetti

INGREDIENTS

PREPARATION

Serves 4-6

Prep Time: 10 minutes

1 pound Barilla Spaghetti

Cook Time: 9 minutes

2 fresh lemons

GRATE lemon peels and place lemon zest in a small bowl.

2/3 cup extra virgin olive oil

JUICE the lemons into a separate large bowl.

2/3 cup Parmigiano-Reggiano

cheese, freshly grated, or add your
favorite Italian grated cheese

WHISK the lemon juice, oil, Parmigiano-Reggiano cheese, 3/4 teaspoon of salt
and 1/2 teaspoon of pepper in the large bowl and blend.

3/4 teaspoon salt

SET the lemon sauce aside.

1/2 teaspoon black pepper, freshly ground

Meanwhile, BRING a large pot of salted water to a boil.

1/3 cup fresh basil, chopped, or substitute

with 1/2 tablespoon dry basil

ADD the spaghetti and cook, stirring occasionally, until tender but still firm to the bite,
about 8 minutes.
DRAIN, reserving 1 cup of the cooking liquid.
ADD the spaghetti to the lemon sauce, and toss with the basil and lemon zest.

2
4

QUICK TIP

TOSS the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.

Two twists to mix it upBarilla

PLUS is a great substitute for
regular pasta if you are looking to
add protein, fiber and omega-3.
A different idea to easily adapt this
simple recipe is to add one pound
of shrimp sauted in EVOO, salt
and pepper.

SEASON the pasta with more salt and pepper to taste.

TRANSFER to bowls and serve.

Prep Time: 5 minutes

1 package Barilla Three Cheese Tortellini,

family size (12 ounces)

Cook Time: 15 minutes

8 tablespoons butter
10 leaves fresh sage or 3/4 teaspoon
dried sage
1/2 cup Parmigiano-Reggiano Cheese, grated

TIC

WOR

RY

PA N T

Serves 4-6

EK

EC

DINNER HAPPEN.

SCU

PREPARATION

BUT THERES REALLY NO BETTER STRATEGY FOR MAKING

INGREDIENTS

SHOPPING. ITS NOT SEXY AND ITS NOT SURPRISING,

TH

FO

Barilla Three Cheese Tortellini

HAVE A PLAN FOR THE WEEK, MAKE A LIST AND GO

S TO

RE

THREE CHEESE TORTELLINI

IN SAGE BROWN BUTTER SAUCE

PLE

A
ST

BRING 6 quarts of water to a boil and add 2 tablespoons of salt (optional).

COOK tortellini according to the package directions.
MELT the butter in a 12- to 14-inch saut pan and remove from heat as soon
as the butter begins to turn golden brown.
ADD sage leaves to the pan.
DRAIN the tortellini and add to the butter and sage mixture.
RETURN the pan to medium heat. TOSS gently for 1 minute to coat the tortellini
with the sauce.

QUICK TIP

DIVIDE tortellini among six warmed plates, sprinkle with grated Parmigiano-Reggiano
cheese and serve immediately.

Working late and have no idea

what to make for dinner? Make
use of what you already have in
your pantry with these simple
ingredient recipes. Refer to our
pantry staples on p. 24 of the
cookbook for a great pasta meal
any time.

GO M
EA

Barilla Veggie Farfalle

THEY LOVE THEM ALL.

INGREDIENTS

PREPARATION

Serves 4-6

Prep Time: 15 minutes

1 box Barilla Veggie Farfalle

Cook Time: 10 minutes

6 tablespoons extra virgin olive oil, divided

In a small bowl, COMBINE 2 tablespoons extra virgin olive oil,

ricotta cheese and mozzarella.

BA

FARFALLE, SHELLS, DITALINI, RIGATONI, PENNE.

PASTA SHAPES WHEN YOU HAVE A KIDZITI,

WHE

VEGGIE FARFALLE WITH ROASTED RED

PEPPER & PINE NUTS

LL

THERE IS NO SUCH THING AS TOO MANY

HE-

LS

-T

TIM

E TO

PL

1 clove garlic, chopped

2 jars roasted red pepper (12 ounce), or
substitute with your familys favorite vegetable
cup toasted pine nuts
1 ball fresh mozzarella, chopped
1 cup ricotta cheese
Salt, to taste
Black pepper, to taste
4 leaves basil, chiffonade

SEASON with salt and pepper and set aside.

BRING a large pot of water to a boil.
SAUT garlic in 4 tablespoons extra virgin olive oil
until slightly yellow in color in a large skillet.
ADD roasted red peppers and SAUT for 2 minutes.
SEASON with salt and pepper.
COOK pasta according to package directions.
DRAIN and toss with the sauce, basil and roasted pine nuts.

QUICK TIP
When soccer night calls, dont
fret. Make this crowd-pleasing
Farfalle with vegetables and
simply store the fresh ricotta
and mozzarella mix in a separate
container and take along.
6

To serve, ARRANGE individual bowls and

place 1 spoonful of cheese mixture inside the bowl.
TOP with pasta mixture and serve.

Prep Time: 10 minutes

1 box Barilla White Fiber Mini Shells

Cook Time: 10 minutes

4 tablespoons extra virgin olive oil

BRING a large pot of water to a boil.

1/2 small onion, diced

COOK onion in olive oil for 3-4 minutes or until translucent in a large skillet.

2 pints cherry tomatoes, halved

ADD cherry tomatoes and saut for 3-4 minutes until blistered.

Salt, to taste
Black pepper, to taste
6 leaves basil, cut julienne style
1/2 cup Parmigiano-Reggiano cheese, grated

E TO

TIM

Serves 4-6

LL
BA
T

LESS POT TO CLEAN.

PREPARATION

INGREDIENTS

IN THE LAST FEW MINUTES OF PASTA BOILING. ITS ONE

WHE

Barilla White Fiber Mini Shells

WHENEVER POSSIBLE, TRY TO THROW YOUR VEGETABLES

GO M
EA
LS

WHITE FIBER MINI SHELLS WITH CHERRY

TOMATOES, BASIL & PARMIGIANO CHEESE

HE-

-T

PL

SEASON with salt and pepper.

COOK pasta 1 minute less than required cooking time, drain reserving 1/2 cup
of pasta cooking water.
TOSS pasta with sauce and pasta cooking water.
REMOVE from heat; add basil and cheese.
STIR to combine and serve.

QUICK TIP
Craving protein? Chicken is a great
companiondice and saut with
simply EVOO, salt and pepper in
a separate pan. Add to the sauce
before tossing with the pasta.

ITS THE LAW THAT YOU WILL USE A POT OF BOILING WATER

UL

RR

FOR SOMETHING, ESPECIALLY PASTA, SO PUT IT ON THE

STOVETOP BEFORE YOU GO TO WORK. IT ONLY TAKES A FEW
MINUTES, BUT SOMEHOW MAKES YOU FEEL MORE ON TOP

EN

DA

WH

F
AS

D F L AVO

AN

ANDS FILL

OF THINGS.

CAMPANELLE WITH THREE CHEESE SAUCE,

YELLOW PEPPERS, OLIVES & OREGANO

Barilla Campanelle

INGREDIENTS

PREPARATION

Serves 4-6

Prep Time: 10 minutes

1 box Barilla Campanelle

Cook Time: 10 minutes

1 jar Barilla Three Cheese Sauce

BRING a large pot of water to a boil.

2 tablespoons extra virgin olive oil

SAUT garlic in olive oil until slightly yellow in color in a large skillet.

1 clove garlic

ADD diced yellow peppers and cook for 5 minutes over medium heat.

2 diced yellow peppers, or substitute

with 1 jar of roasted red pepper, drained
to save time
1/2 cup black olives, chopped
Salt, to taste
Black pepper, to taste
1 tablespoon lightly chopped fresh
oregano (may substitute 1 teaspoon
dry oregano if desired)

ADD chopped olives and SAUT for 2 minutes.

ADD sauce and bring to a simmer.
ADD salt, pepper and oregano.
COOK pasta according to package directions.
DRAIN and toss with the sauce.

QUICK TIP
Whats your biggest kitchen hurdle?
Dislike chopping garlic? Invest in
a few kitchen tools such as a garlic
press, which will make preparing
your favorite recipes easier.
10

11

Cook Time: 15 minutes

2 tablespoons extra virgin olive oil

BRING a large pot of water to a boil.

1 pound Italian sausage

REMOVE casing from sausage and brown in a large skillet with the oil.

2 leeks, sliced

ADD leeks; cook for 3 minutes and deglaze with white wine.

1/2 cup white wine

1 cup half-and-half
Salt, to taste
Freshly ground black pepper, to taste
1/3 cup Parmigiano-Reggiano cheese, grated
2 tablespoons fresh parsley, chopped,
or 1 teaspoon dried parsley

F
AS

DA

1 box Barilla Fettuccine

RR

Prep Time: 10 minutes

BUTTERY OR CREAMY SAUCES.

Serves 4-6

YOU WATCH YOUR PORTION SIZE AND LIMIT HEAVY,

UL

PREPARATION

FOOTPRINT AND IS A GO FOOD, ESPECIALLY WHEN

EN

INGREDIENTS

GOOD FOR THE PLANET. IT HAS A LOWER ECOLOGICAL

WH

Barilla Fettuccine

PASTA IS NOT ONLY GOOD FOR YOU, BUT ITS ALSO

D F L AVO

CREAMY FETTUCCINE WITH

ITALIAN SAUSAGE & LEEKS

AN

ANDS FILL

COOK until liquid reduces by 1/2.

ADD half-and-half, salt and black pepper; simmer 5 minutes.
COOK Fettuccine according to package directions.
DRAIN, add to skillet and toss with the sauce.
SPRINKLE with cheese and garnish with parsley before serving.

QUICK TIP
Looking for a lighter version?
Omit the cream. Instead, add 1 cup
of the pasta cooking water to the
meat sauce. Drain the pasta one
minute prior to the recommended
cook time and finish the cooking in
the skillet, on high heat, until the
water is reduced and the sauce
coats the noodles.
12

13

ASKING M

LASAGNE IS A GREAT MAKE-AHEAD MEAL TO ASSEMBLE

LS

M
U

-T
TI

W AY

WHE

OR

N
ES GET I

AND FREEZE ON A SUNDAY. THAW THE NIGHT BEFORE

IN THE REFRIGERATOR AND HEAT WHEN YOU GET HOME
FOR A QUICK WEEKNIGHT MEAL. AN ADDED BONUS?
THERE ARE BOUND TO BE LEFTOVERS FOR LUNCH.

OVEN-READY LASAGNE WITH MARINARA SAUCE,

GROUND BEEF & BCHAMEL

Barilla Oven-Ready Lasagne

INGREDIENTS

PREPARATION

Serves 6-8

Prep Time: 25 minutes

1 box Barilla Oven-Ready Lasagne

Cook Time: 25 minutes

1 jar Barilla Marinara Sauce

PRE-HEAT oven to 400F.

1 quart milk

HEAT milk in a medium sized pot.

7 tablespoons butter
5 tablespoons flour
Salt, to taste
Black pepper, to taste

At the same time, in another similar sized pot, MELT the butter and
whisk in the flour and cook for 1-2 minutes.
Slowly WHISK the warm milk into the roux, bring to a simmer and
season with salt and pepper.

1 cup Parmigiano-Reggiano cheese,

grated and divided

REMOVE from heat and stir in 3/4 cup Parmigiano-Reggiano cheese.

1 pound ground beef

Meanwhile, COOK the beef until slightly brown, add the marinara sauce and 1/2 jar
of water, season with salt and black pepper and simmer until it is reduced in a large
nonstick skillet.

QUICK TIP
Making multiples? We recommend
baking two pans of lasagne at the
same temperature (375 degrees);
however, it may take additional
time. Be sure to check the internal
temperature after 50 minutes.
Lasagne will be done when internal
temperature reaches 160 degrees.
14

SPRAY a 13 x 9 inch glass baking pan with cooking spray. On the bottom of the pan,
PLACE 1/6 of the bchamel sauce and cover with 3 sheets of no-boil lasagne.
TOP with 1/6 of the bchamel and 1/5 of the meat sauce and continue alternating with
the lasagne sheets for 4 more layers. The final layer should be bchamel topped with
sauce and the remaining 1/4 cup of Parmigiano-Reggiano cheese.
BAKE for 20 minutes covered with foil, then uncovered for five more minutes or
until the corners are brown and bubbling.
15

1 1/2 cups Barilla Ditalini, dry

Cook Time: 18 minutes

3 tablespoons extra virgin olive oil

HEAT oil in large stockpot over medium-high heat.

1 cup onion, diced

ADD onion, carrot, celery and garlic.

1 cup carrots, diced

SAUT 3 to 4 minutes or until tender, stirring occasionally.

1/2 cup celery, diced

2 cloves garlic, minced
48 fluid ounces chicken broth
19 ounces cannellini beans, canned, drained,
and rinsed, or substitute with any canned
bean from pantry staples on page 24
4 large plum tomatoes, diced, or substitute
with one 14 oz can of peeled tomatoes

M
U

W AY
E

Prep Time: 20 minutes

MOMENTUM MOVING.

Serves 6-8

LATER AND WILL HAVE GOTTEN THE FAMILY DINNER

PREPARATION

INGREDIENTS

JUST CHOPPING AN ONION, YOU WILL LOVE YOURSELF

WHE

Barilla Ditalini

DO A LITTLE PREP WORK ON DINNER, EVEN IF ITS

LS

DITALINI SOUP WITH WHITE BEANS

ASKING M

IF YOU TAKE A FEW MINUTES IN THE MORNING TO

-T
TI

OR

N
ES GET I

ADD broth and beans; heat to simmer.

STIR in tomatoes, Ditalini, 2 tablespoons parsley, oregano, pepper and salt.
BOIL 10 minutes, stirring occasionally.
STIR in remaining parsley and 1/2 cup cheese.
SERVE with remaining cheese.

1/4 cup fresh Italian parsley, chopped

and divided
1 tablespoon fresh oregano, or 1 teaspoon
dried oregano
Salt, to taste
Freshly ground black pepper, to taste
1 cup Parmigiano-Reggiano cheese,
freshly grated and divided
16

QUICK TIP
Looking for an easy-dinner
solution while doing household
chores? No sweat! Soups are
perfect 1-pot meals for getting
dinner on the table while cleaning.
17

TE M
E

AL

INU

M
0-

TT

LI

M
EN HO

LE HELP

WH

OR

K NEEDS

EASILY GET PROTEIN INTO YOUR PASTA DISH BY USING

BARILLA PLUS. EACH 3.5 OUNCE PORTION HAS 17 GRAMS
OF PROTEIN.

FARFALLE WITH ZUCCHINI, CARROTS, FENNEL,

MARJORAM & PARMIGIANO CHEESE

Barilla

Farfalle

INGREDIENTS

PREPARATION

Serves 4-6

Prep Time: 10 minutes

1 box Barilla PLUS Farfalle

Cook Time: 12 minutes

4 tablespoons extra virgin olive oil

BRING a large pot of water to a boil.

1 clove garlic, chopped

COOK garlic in olive oil for 1-2 minutes or until slightly yellow in color in a large skillet.

1 large carrot, thinly sliced into rounds

ADD carrots and saut for 4-5 minutes, until lightly browned.

1 head fennel, diced

2 medium zucchini, sliced half moon
Salt, to taste
Black pepper, to taste
1 teaspoon marjoram, chopped
or 1/2 teaspoon dried marjoram

ADD the fennel and zucchini; season with salt and pepper, saut for about 3 minutes.
COOK pasta according to package direction, drain and toss with sauce.
REMOVE from heat and add fresh marjoram and cheese.
STIR to combine and serve.

1/2 cup Parmigiano-Reggiano cheese, grated

QUICK TIP
Clean as you go. Empty the
dishwasher before you start
and load dirty dishes as you go
along. This will make clean-up a
little easier.

18

19

1 box Barilla Whole Grain Penne

Cook Time: 20 minutes

2 cloves garlic, chopped

BRING a large pot of water to a boil.

3 1/2 tablespoons extra virgin olive oil

ADD chopped garlic, olive oil and rosemary to skillet,

saute for 1-2 minutes over medium high heat.

3 1/3 cups cabbage, sliced thin

4 cups domestic mushrooms, quartered
1/2 cup white wine, optional
2 cups chicken broth, heated
1 tablespoon butter
3/4 cup Parmigiano-Reggiano cheese, grated

LE HELP

TT
LI

Prep Time: 10 minutes

AL

Serves 4-6

PREPARATION

TE M
E

CALL FARFALLE PASTA BOWS AND PENNE PASTA PENS.

INGREDIENTS

1 sprig fresh rosemary, or substitute

with 1 teaspoon of dried rosemary

COME UP WITH NAMES BASED ON THE PASTA SHAPES.

M
EN HO

Barilla Whole Grain Penne

MAKE EATING PASTA FUN BY HAVING YOUR LITTLE ONE

INU

WH

WHOLE GRAIN PENNE

WITH CABBAGE & MUSHROOMS

M
0-

OR

K NEEDS

ADD cabbage and mushrooms, saut for 5 minutes and add wine.
CONTINUE cooking until the wine is completely evaporated;
add 2 cups of hot chicken broth and simmer for 10 minutes.
COOK Whole Grain Penne according to the package directions.
DRAIN pasta and toss with sauce and butter.
ADD cheese and parsley and toss again.

2 tablespoons fresh parsley, chopped, or

substitute with 2 teaspoons of dried parsley

QUICK TIP
For variety, brown ground beef or
crumbled sausage in EVOO, salt
and pepper in a non-stick skillet
pan until golden brown (about
15-20 minutes). Add to the sauce
before the pasta. Enjoy!
20

21

PANTRY STAPLES

THE BARILLA STORY

We recommend keeping the items on this list in stock for easy, authentic Italian meals anytime.

Though today Barilla is the world leader in pasta production, manufacturing over 4,000 tons of
pasta daily in over 150 shapes and sizes, those who work with us continue to carry on the traditions
of our founder, Pietro Barilla.

DRY/SHELF STAPLES
 arilla Pasta (also try Whole Grain,
B
PLUS, Veggie, White Fiber, Gluten
Free varieties), Barilla Tortellini
Barilla Pasta Sauce
Extra virgin olive oil (EVOO)
Fresh ground pepper
Sea salt
 anned tomatoes: whole, peeled
C
(San Marzano if possible)
 anned tuna (packed in extra virgin
C
olive oil)
 hicken broth (vegetable and beef
C
are always good as well)
Pine Nuts
Flour
Red pepper flakes
Red wine
White wine
Anchovies
Capers

Black olives
 un-dried tomatoes (packed in extra
S
virgin olive oil)

Butter, unsalted

Oregano

Half & Half

 cademia Barilla Balsamic Vinegar

A
of Modena, aged 3 years

 ssorted Fresh Fruit & Vegetables:

A
Asparagus, arugula, artichokes, broccoli,
cabbage, carrots, cauliflower, celery, chard
(leafy green), cherry tomatoes, eggplant,
fava beans, fennel, garlic, leeks, lemons
mushrooms, sweet peppers, peas, plum
tomatoes, pumpkin, radicchio (red and
green), red onions, white onions, scallions,
spinach, tomatoes, zucchini

 cademia Barilla 100% Italian Extra

A
Virgin Olive Oil
Academia Barilla Pesto alla Genovese
Academia Barilla Peeled Cherry Tomatoes

ASSORTED LEGUMES
 anned beans can be used for quick and
C
easy preparation, but using dry beans
guarantees the best quality.
 eep these on hand: cannellini beans,
K
garbanzo beans, navy beans, borlotti beans,
dried fava beans and lentils.

FRESH/REFRIGERATED/FROZEN
Pecorino Romano cheese
Fresh Mozzarella (buffalo-milk)
Ricotta
Eggs

22

 cademia Barilla Parmigiano

A
Reggiano D.O.P.

ASSORTED FRESH HERBS

 asil, thyme, Italian parsley,
B
marjoram, rosemary

In 1877, Pietro opened a modest pasta shop on Via Vittorio Emanuele, a busy shopping street in
the northern Italian city of Parma, located in Emilia-Romagna, a region renowned for its cuisine
and rich agricultural heritage. Pietro and his son, Riccardo, worked side by side making fresh bread
and pasta by hand. The signature sunshine-yellow, horse-drawn carts would travel through the
early morning streets of Parma, laden with fresh Barilla products. By the turn of the century, father
and son purchased a warehouse in Parma, which still stands on the same streettoday named
Viale Barilla.
From the beginning, product quality has been paramount for Barilla, a factor dependent on the
superior quality of the durum wheat flour, or semolina, used to make our pasta. Legend has it that
Riccardo Barilla would dust the sleeves of his black suit with the semolina. If no specks remained
after he brushed it off, the flour was dry enough and finely ground enough to use in Barilla pasta.
Today, Guido, Luca and Paolo Barilla, fourth-generation members of the Barilla family, carry on
Pietros dedication to tradition and excellence. At the heart of Barilla is a deep belief that pasta is
more than just an ingredient; it is the central thread that binds a culture and families.
We believe that sharing meals should be a joyful, convivial experience. In everything we make,
we express our commitment to bringing that experience to families around the world.

ASSORTED PROTEINS
 ancetta (use within 3-4 days if sliced
P
or 1 month if whole)
Italian sausage (can be frozen up to 1 month)
Shrimp (if not using right away, purchase
uncooked, frozen shrimp)
Academia Barilla Prosciutto di Parma D.O.P.
Visit academiabarilla.com for our online store.

The Barilla familys dedication to quality stems from

our belief that food is not purely functional, but serves
to nourish the soul and enhance our way of life.
23

Find @BarillaUS on

barilla.com