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- They say a picture is worth a thousand words. This one speaks just one: family. #Tasteslikefamily
- 1970s, Formula 1. A true story where people shared more than just passion for speed. #Tasteslikefamily
- When the pasta is perfectly al dente, even rivals call a truce. #TastesLikeFamily
- In the ’70s, Luigi packed his suitcase, a few kitchen tools and Barilla pasta. What happened next took him across the world. #TastesLikeFamily
- They were born to compete, then they became like family. Discover the true story at the link in bio. #tasteslikefamily
- We could gatekeep, but where’s the fun in that? #SoCreamyYouCantResist #Barilla
- The most delicious fast-forward you’ll see all day. #SoCreamyYouCantResist #Barilla
- Fresh, flavourful, and perfect for passing around the table. Ingredients (serves 2): 4 slices of rustic bread (medium size) 1/2 jar of Barilla Pesto Basilico e Mozzarella 4 cherry or datterini tomatoes 5 pitted Taggiasca olives 1 tablespoon extra virgin olive oil Salt and pepper, to taste Oregano or fresh thyme (optional) Method: 1. Toast the slices of bread in a pan or in the oven at 200°C for about 5 minutes, until crispy. 2. Prepare the topping: Cut the cherry tomatoes into quarters and season them with a drizzle of olive oil, salt, and pepper. 3. Assemble the bruschetta: Spread a layer of Pesto Basilico e Mozzarella on each slice of bread. Add the seasoned tomatoes and Taggiasca olives. 4. Garnish: finish with a drizzle of extra virgin olive oil and, if desired, some leaves of oregano or fresh thyme. #SoCreamyYouCantResist #Barilla
- Some classics just need a little twist… #SoCreamyYouCantResist #Barilla
- Big flavours, easy vibes. Just what summer ordered. Ingredients (serves 2): 160 g Barilla spaghetti 4 anchovy fillets in oil 2 tablespoons breadcrumbs 1/2 jar of Barilla Pesto Basilico e Mozzarella 1 garlic clove 2 tablespoons extra virgin olive oil Chili pepper, to taste (optional) Capers to taste (optional) Black pepper, to taste Method: 1. Toast the breadcrumbs. 2. In a non-stick pan, heat one tablespoon of olive oil and add the breadcrumbs. Toast over medium heat, stirring continuously, until golden brown (about 2-3 minutes). Set aside. 3. Prepare the sauce in the same pan, add another tablespoon of olive oil, the whole garlic clove (to be removed later), and the anchovies. 4. Cook over low heat until the anchovies melt, pressing them with a spoon. If you like a spicy touch, add a pinch of chili pepper. If you like capers, add some capers to taste. 5. Bring a pot of salted water to a boil and cook the spaghetti according to package directions until al dente. 6. Drain the spaghetti and transfer them to the pan with the anchovies, adding a ladle of pasta. 7. Cooking water to help blend the flavours. Turn off the heat. 8. In a bowl, stir in the Pesto Basilico e Mozzarella . Mix well. Plate the spaghetti and sprinkle with the toasted breadcrumbs. Add capers, chili and black pepper to taste. #SoCreamyYouCantResist #Barilla
- If only all our dinner dilemmas could be solved with a snap… oh wait. #SoCreamyYouCantResist #Barilla
- A recipe made for warm days and long dinners with your favourites! Ingredients: 1 large eggplant ½ jar of Barilla Pesto Basilico e Mozzarella Extra virgin olive oil, as needed Salt, to taste 15 cherry tomatoes 2 garlic cloves Salt, to taste Extra virgin olive oil, as needed Fresh thyme, as needed Dried oregano, as needed Method: 1. Prepare the roasted cherry tomatoes: Wash the tomatoes and place them in a baking dish. Add the garlic cloves between them. Season with olive oil, salt, thyme, and oregano. Bake at 200°C (390°F) for about 35-40 minutes. 2. Prepare the eggplant: Cut the eggplant in half lengthwise and grill it in a griddle pan. 3. Assemble: Once the eggplant is ready top it with Pesto and the roasted cherry tomatoes. Serve warm and enjoy! #SoCreamyYouCantResist #Barilla
- One swipe and you are hooked. #SoCreamyYouCantResist #Barilla
- With Protein+, serving up the pasta taste you love + a push of protein becomes child’s play. #ProteinPlus #Barilla
- When the algorithm serves you, the pasta taste you love + a push of protein. #ProteinPlus #Barilla
- Made with love, powered by protein. Barilla Protein+ brings joy to every family meal. #ProteinPlus #Barilla
- Packed with protein and good vibes on the dance floor. #ProteinPlus #Barilla
- Power up with the new Barilla Protein+, the tastiest way to pack protein into your routine. #ProteinPlus #Barilla
- Indulge in the perfect balance of flavours with this rigatoni dish. It’s fresh, satisfying and perfect for scarpetta to mop of every last drop of the sauce! Ingredients: 2 organic Sicilian lemons 320g Barilla Bronzo Mezzi Rigatoni 80g Culatello raw ham, thinly sliced into 3mm ribbons 150g white cream 150g grated parmesan cheese 60g butter 2 tsp crushed pink peppercorns, or to taste Method: 1. Peel and segment the lemons, discarding the white pith, membrane and pips. 2. Roughly chop the peel and flesh and tip into a pan. 3. Add 150ml water and bring to a simmer. 4. Cook over a gentle heat for 15 minutes until the peel is tender. 5. Tip into a blender, blitz to a smooth puree and set aside. 6. Bring a pot of salted water to a boil and cook the Rigatoni according to packet instructions, until al dente. 7. Drain, reserving 150ml cooking water. 8. Heat a skillet until medium hot. Add the Culatello ham and fry until crispy and golden. Remove from the pan, discarding any fat. 9. Pour the cream into a small saucepan and add 100g grated parmesan. Place over a low heat and warm through, stirring occasionally until hot through and smooth. 10. Heat a sauté pan until medium hot. Add the butter and when it’s foaming, whisk in the lemon puree and heat until bubbling. 11. Add the drained pasta, the last 50g of parmesan and enough cooking water to create a sauce. 12. Season to taste with salt and crushed pink peppercorns. 13. Divide between serving plates, spoon the warm parmesan cream over the top and finish with the crispy Culatello ham. #BarillaAlBronzo the pasta that does #Scarpetta
- Leftover sauce? Not on our watch. Barilla Al Bronzo, the pasta that does Scarpetta. #BarillaAlBronzo the pasta that does #Scarpetta
- No bread? No problem! Grab Barilla Al Bronzo pasta and savour every last drop of sauce. #BarillaAlBronzo the pasta that does #Scarpetta
- This creamy fennel sauce brings a sweet flavour that coats your pasta beautifully, savouring the meal to the very last bite. Ingredients: 320g Barilla Al Bronzo spaghetti 60ml extra virgin olive oil 250g fennel, roughly chopped and fronds reserved 50g candied orange, roughly chopped 1 lime, zested Sea salt and freshly ground black pepper 1 sheet Nori seaweed Method: 1. Bring a pot of salted water to a boil and cook the Spaghetti according to packet instructions, until al dente. 2. Drain, reserving 150ml cooking water. 3. Heat a skillet until hot, add the olive oil and fennel and cook for 2 minutes until just browning. 4. Cover with a lid and cook gently for 10 minutes until soft. 5. Add the candied orange and 200ml water and bring to a simmer. 6. Cook for 1 minute then remove and pour into a blender. 7. Blitz to a smooth sauce. 8. Blitz the seaweed in a blender until a fine powder. 9. Return the sauce to a skillet and season with lime zest, salt and pepper. 10. Toss the spaghetti into the sauce, adding a little pasta water as needed to create a smooth sauce. 11. Divide between serving plates and top with the seaweed powder and reserved fennel fronds.
- Just some sauce soaking up the love thanks to Barilla Al Bronzo pasta. Every drop counts! #BarillaAlBronzo the pasta that does #Scarpetta
- This recipe is all about the sauce - rich, flavourful and perfect for scarpetta. Buon appetito! Ingredients: 320g Barilla Al Bronzo spaghetti 300g ripe plum tomatoes – Datterini or San Marzano, roughly chopped 1g sea salt 50ml extra virgin olive oil 2g purple basil leaves Method 1. Bring a pot of salted water to a boil and cook the Spaghetti according to package instructions, until al dente, then drain and allow to cool in the air. 2. Meanwhile, tip the tomatoes into a blender, and blitz to a smooth puree. 3. Pass through a sieve into a bowl. 4. Add the salt and olive oil and stir to combine. 5. Toss the Spaghetti with the soup. 6. Divide between serving bowls and finish with the basil leaves. #BarillaAlBronzo the pasta that does #Scarpetta
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