First factory is built: 80 workers produce 8 tons of pasta and 2 tons of bread per day thanks to innovative “continuous baking” oven.

First trademark by sculptor Emilio Trombara.

Start of commercial network development 
by Pietro – Riccardo’s son.

6 continuous presses – for the first time, combining 
the functions of a mixer, a kneader and a press.

Barilla launched the Phosphine pasta, enriched with phosphorus, the ideal dietary food for a critical period in Italy.

Gianni and Pietro Barilla divided up their tasks. Gianni took the manufacturing and administration, while Pietro managed the sales market, advertising and public relations.

Intellectual curiosity pushed Pietro to travel to the United States in 1950 search for the most innovative techniques on packaging, marketing and mass distribution.

While Gianni, together with Manfredo Manfredi, gave the Company’s technical innovation a new push, with the new cardboard packaging.

A courageous business choice: the traditional fresh bread bakery was closed to further develop the brand’s presence in the pasta market.

Innovation in Communication, with the partnership with graphic artist and famous architect Erberto Carboni.

Barilla entered the packaged bakery products market for the first time, with the production of breadsticks and crackers in the new bakery factory of Rubbiano (near Parma).

Innovative and impactful communication thanks to Mina’s participation - more than 60 clips for “Carosello” on Italian TV.

New production plant built in Pedrignano (Parma) that counted more than 120 meters of production line, producing 1,000 tons of pasta a day.

Barilla continues to grow in the market with the acquisition of Voiello pasta.

Thanks to the extraordinary collaboration with Giò Rossi, Barilla creates a new range of products that meet the need to "return to nature" in those years: a reassuring return to the "good things of the past"

Pietro Barilla managed to buy back his Company and continued his innovative approach in communication with advertising spots by famous directors such as Federico Fellini and cartoons like Mulino Bianco’s Little White Miller.

Important industrial development and trademark acquisition abroad with Misko, the leading brand in pasta in Greece

Historical brand specialized in the production of crackers and biscuits from Novara (Northern Italy)

Top pasta brand in Turkey.

Leading crispbread brand in Northern Europe.

Inauguration of the first US plant in Ames, Iowa

Joint venture with Herdez top pasta company in Mexico

Top softbread brand in France

Inauguration of Academia Barilla: an international project devoted to safeguarding, developing, and promoting the regional Italian gastronomic culture as a unique World heritage

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Expansion continues in US with second pasta plant in Avon, NY

The BCFN was created to better understand and share knowledge about the food chain, from production, to waste, consumption, and sustainability. 
It’s an international, multidisciplinary center of high-level experts who tackle complex issues and translate them into simple messages and proposals

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The first Pasta Sauces Plant in Italy, in technologically advanced, high potential, efficient and sustainable facility

Entry in the Brazilian market with a dedicated product range

New Gluten Free line launched across the world

Barilla opens the biggest plant of industrially produced bakery product in France, at the forefront for efficiency and environmental performances

The first wheat transport train arrives at the Barilla
plant in Parma.

The company continues to improve the nutritional profile of its products, replacing palm oil in its bakery portfolio and expanding the range of whole grain products.
The new Bio/Organic Pasta is launched on the European and US markets: 100% selected durum wheat from organic farms

A shape is drawn on the computer, then the information is transmitted to the printer that materializes it using dough instead of ink

Since 140 years Barilla is passionate about pasta, from the field to the table, and it is committed to bring people the best experiences: high quality and great tasty moments, preserving our planet