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Our Stories

EDITORIAL

CHALLENGES IN THE FOOD WORLD: BARILLA’S SUSTAINABILITY PATH

How the relationship between food and sustainability is structured at this moment in time. Today, we are forced to ask ourselves about the future of our planet: how sustainable our impact is and for how much longer.

EDITORIAL

A DREAM NAMED COCOA: THE COMMITMENT OF PAN DI STELLE

“The food of the gods”: this is the meaning of the scientific name (Theobroma cacao) of the cocoa plant, which, from Pre-Columbian civilizations to the present day, has always figured as an important, much sought-after food. Originally from southern Central America, cocoa has become a favorite worldwide thanks to its versatility, high nutritional value and unmistakable taste.

EDITORIAL

Not just Barilla: the Company's Historical Archive showcases 141 years of Italian history

Why is Barilla's pasta packet blue? What does the oval shape of the company logo represent? And what does Federico Fellini have to do with the pasta that represents Italy across the world?

EDITORIAL

Not just a challenge for young chefs: the Barilla Pasta World Championship celebrates the “Queen” of the Table

Pasta is a passion that speaks all languages, able to inspire and satisfy the tastes and eating habits of all kinds of people, thanks to its versatility, its natural balance and its ability to serve as ambassador for health, wellness and joy.

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Inside The News

My favorite pasta? With tuna!, declares model Gabrielle Caunesil

Not only is pasta a staple of the Mediterranean diet, it is healthy and more sustainable. Vogue asked model Gabrielle Caunesil, a very special spaghetti addict, for her number one recipe.

Carbohydrates in the evening do not make you fat. Green light for pasta and bread

Experts at the Italian Institute of Health confirm it doesn’t matter what time of day you eat carbohydrates, but rather how much of them you eat during the day and your total calories.

Upcycling food waste into fiber-rich flour

Food ingredient start-up Planetarians upcycles defatted sunflower seeds, a byproduct of vegetable oil extraction, into flour. The company has partnered with Barilla Group to explore bakery applications for the flour, which has three times the protein and twice the fiber of wheat flour.

Mulino Bianco, to make a biscuit we (also) need a field of flowers

Barilla presents the ‘Carta del Mulino’, the sustainable agriculture product specification that starts with the Buongrano biscuit and intends to innovate the cultivation of soft wheat – a production model intended to act as a driver for the entire system.