BARILLA

Tortellini with ham

Emiliane Barilla egg starlets are tiny egg pasta stars that stimulate taste and imagination at all ages.

Egg pasta grains with an intense color and great flavour, Grattoni all'uovo give structure to your soups and stews.

Barilla has reinterpreted the traditional Stricchetti to give the everyday table an imaginative touch. This is how the Emiliane Barilla Egg Quadretti were born, small squares of simple and genuine pastry.

Barilla Emilian egg Tagliatelle contains all the flavor of the best Emilian gastronomic tradition.

Small grains with an intense color and great flavour, the Egg Grattini give liveliness and flavor to all your spoon dishes.

Cous Cous Barilla

The fullest flavor and perfect consistency are the result of the delicate grinding method, which preserves all the goodness of the 100% Italian wheat. The NEW SPAGHETTI, even thicker, are designed to enhance the character of your dishes.

Egg Lasagne is one of the classic dishes of the Italian gastronomic tradition, already prepared in Ancient Rome.

Spaghetti were born in Naples, and it was Antonio Viviani who gave them this name in 1842, because they looked like small pieces of string. Thanks to their traditional diameter, intermediate in the universe of long pasta, they are among the most versatile formats.

Barilla Emiliane Filini are very thin ribbons of egg pasta, born from the processing of durum wheat semolina and fresh eggs

The fullest flavor and perfect consistency are the result of the delicate grinding method, which preserves all the goodness of the 100% Italian wheat.

The fullest flavor and perfect consistency are the result of the delicate grinding method, which preserves all the goodness of the 100% Italian wheat.

Characterized by the lines on the external surface and the large diameter, Barilla Rigatoni perfectly retain the sauce on the entire surface, external and internal, restoring every nuance.

The name of the Tortiglioni has a precise origin: the "tortiglione" is a characteristic design of the lathe, with spiral lines, just like those that distinguish this format.

The fullest flavor and perfect consistency are the result of the delicate grinding method, which preserves all the goodness of the 100% Italian wheat.

Pesto with Basil and Barilla Lemon has a unique creaminess with a distinctive fresh, citrusy and fragrant note, given by the lemon juice and peel

Bucatini are typical of central Italy, especially the area around Rome. This format is the perfect synthesis between long pasta, of which it shares the dimensions, and short, of which it shares the central hole.

Long and flattened in shape, Bavettine are the smallest version of the famous Ligurian Bavette.

Egg Surprises 275 GR

Real butterflies have the gracefulness and liveliness, but their color is the bright one of wheat and the sun.

The secret of the goodness of Barilla Mezze Penne? The careful selection of fine durum wheat grown throughout Italy and a more full-bodied shape, designed to give Barilla Mezze Penne a balanced thickness and extraordinary consistency.

You can't go wrong with Barilla Gluten Free Fusilli: thanks to their spirals, they hold the sauce perfectly, giving your dishes a balanced and enveloping taste.

Those who love Barilla Penne Lisce declare themselves enthusiastic about the refinement of sensations that smooth pasta is able to offer to the palate.

Pesto sauce

In the passage from Naples to Northern Italy, the Sedani are reduced in size and length. Thus they are transformed into Sedanini, small macaroni perfect for enhancing the qualities of each sauce.

Barilla Gluten Free Ditalini are characterized by a groove that guarantees exceptional ductility: the ideal interpreter of soups and stews, their natural consistency also makes them perfect for dry condiments.

Ready in just 6 minutes, the Mini Penne Rigate Piccolini are slimmer and lighter than normal Penne. Their very dynamic character is suitable for enhancing any sauce and giving a touch of novelty to the table every day.

Among the innumerable versions of maccherone, the progenitor of tube and hole pasta, Sedani are one of the best known and loved formats. Initially widespread in Naples in the smooth version, they were called "elephant teeth". The addition of a thin line gave them the new name.

Thanks to the new recipe with brown rice, from today the Gluten Free Spaghetti offer an even more harmonious and balanced taste, for a Gluten Free pasta that is finally as good as the Barilla ever.

Farfalline are a pasta format that has been on our tables for a long time.

Barilla sauces are totally of Italian origin, without preservatives and gluten free

The spicy pleasure of chilli warms the sweet tomatoes, grown under the sun of the Italian fields for Barilla

Meat from a controlled supply chain, a fragrant sauté, delicious tomato and slow cooking This is how our Bolognese is prepared: with patience, skill and no added preservatives.

wholemeal flour

Barilla flour type 0 Manitoba, ideal for pizza, bread and desserts, 1 kg

Barilla flour of durum wheat semolina, ideal for bread and pasta kg 1

Pasta with a strong personality, Tortiglioni are perfect for thick and full-bodied sauces, whether they are sumptuous meat sauces or refined sauces based on cream and mushrooms, and they also lend themselves perfectly to the preparation of baked pies.

Barilla Gluten Free Penne Rigate marry the traditional oblique "nib" cut with a balanced taste and are ideal with sauces with delicate flavors

Pesto without garlic

Considered the Sardinian format par excellence, Gnocchetti Sardi immediately refer to ancient flavors and good traditions.

Barilla soft wheat flour type 00 ideal for cakes and biscuits kg 1

1 kg Barilla 00 soft wheat flour

There are those who trace the origin of this format back to the Roman gastronomic culture. What is certain is that Pipe Rigate have a fun and tasty shape, which stimulates creativity in the kitchen.

Penne a Candela are a delicious variation of the classic penne, one of the best known and most appreciated formats.

All the formats of the large Penne family are intended for the most imaginative combinations, to satisfy the tastes of the whole family.

Inspired by the shape of the homonymous sewing accessory, but open at the top, the Barilla Ditali Lisci, thanks to the smooth surface, gracefully celebrate the delicacy of the simplest recipes.

Barilla Emiliane Farfalline all'uovo are born from a pastry prepared with only fresh eggs.

Inspired by the shape of the sewing accessory of the same name, but proposed in miniature and open at the top, the Barilla Ditalini Lisci, thanks to the smooth surface, gracefully celebrate the delicacy of the simplest recipes.

Linguine is born in Genoa and is the Ligurian long pasta par excellence, perfect companions to the traditional Genoese pesto.

Spaghettoni are a real workhorse of the Neapolitan culinary tradition, protagonists of the dissertations of the experts on the calibers and the right dimensions of this long pasta.

The Ditalini are inspired by the shape of a traditional sewing accessory: the thimble. This version, smaller in size and with a striped surface, stands out for its exceptional versatility.