research and development
An enlightened entrepreneur, pioneer and father with a wonderful appreciation for the world of art. All this, and much more, was Pietro Barilla, a charismatic leader, capable of charting a course to be followed by future generations: “Everything is done for the future. Forge ahead with courage”, he loved to urge his people.
Starting from the Italian country tradition, drawing inspiration from its history to offer people a genuineness rooted in the past but looking to the future, in an eco-friendly way. This is an essential aim for historic food producers in an age when the pairing of tradition and innovation is the best-seller in food: in Italy, for example, no fewer than 8 out of 10 consumers prefer traditional Italian cuisine above all others*.
Pasta is not only Italians' favorite food but also a fundamental dish for anyone in search of a healthy, balanced diet: at every meal, it ensures the right intake of complex, slow-release carbohydrates, protein and fiber. Therefore, experts recommend, it is important to eat the appropriate quantities of pasta with the right sauces to enjoy its full benefits.
Interview with Luigi Taglienti, the star-awarded chef of Milan's ‘Lume’ restaurant and jury member at the Pasta World Championship 2018: the event promoted by Barilla – held on 24 and 25 October in Milan – at the end of which a new young chef will be named gourmet pasta champion.
‘Openly’ is a digital platform that publishes impartial and accurate news on the lesbian, gay, bisexual and transgender community. The website is launched by the Thomson-Reuters Foundation, thanks to an Italian sponsor: Barilla.
Barilla's production plant in Marcianise celebrates its 50th anniversary. Built in 1968, it was bought by Gruppo Barilla in 1972. The milestone was celebrated on 5 October during an event attended by the company's top-level management and local authorities.
GEOGRAPHICAL AREAS TURNOVER 2017
BUSINESS CATEGORY TURNOVER 2017
SUSTAINABILITY REPORT 2018