Barilla presents its latest three new products at Cibus

Pesto Basilico e Limone, Pasta Al Bronzo, and Gran Bauletto alla Segale Mulino Bianco are the main innovations of the Italian pasta and bakery giant
Barilla presents its latest three new products at Cibus

At Cibus Connecting People 2023 (Parma, March 29-30), the food exhibition dedicated to innovation and know-how in Italian agribusiness, Barilla will bring three products that tell its business vision and its path to build a better present and future through the joy of food.

Taste, nutritional balance, raw materials selected from responsible supply chains, and green production disciplines. This is the Barilla recipe told by Pesto Barilla Basilico e Limone (basil-and-lemon pesto), Pasta Barilla Al Bronzo (bronze-drawn pasta), and Gran Bauletto alla Segale (rye bread loaf) by Mulino Bianco. These three novelties from the Italian multinational pasta and bakery company will be on display inside the trade show’s Innovation Corner (Hall 4), which hosts the 100 most relevant innovations, selected by a jury of experts, within the Italian food sector.


Barilla Pesto Basilico e Limone embodies the company’s ethical approach, combining the know-how of the Italian basil pesto tradition with the innovation of a product as simple as lemon can be.

Barilla is the first brand to take basil from sustainable agriculture worldwide, adopting ISCC PLUS (International Sustainability and Carbon Certification), which guarantees the protection of biodiversity and soils with a high carbon stock, the maintenance of good agronomic and environmental conditions, respect for human rights, and the limitation of greenhouse gas emissions. The other cornerstones of this project are crop rotation, supply chain agreements with basil growers to ensure quality and support territories, and local production.

In line with the company’s commitment, Pesto Basilico e Limone is prepared with 100% Italian basil from sustainable agriculture, with a delicate hint of lemon with a fresh and surprising taste, and with the “Barilla Metodo Delicato” of creating a creamy and homogeneous product. In fact, cold blending allows for the best preservation of the aroma and color, as well as the original taste of ingredients.


Born from the tradition of rough processing, Barilla’s Al Bronzo pasta represents a new dimension for pasta, with an intense roughness and amber-yellow color that offers a unique sensory experience. In fact, the Spaghetti format took first place in rankings compiled by Altroconsumo and Il Salvagente, two consumer-protection associations.

Pasta al Bronzo Barilla

For its iconic pasta, which arrived on the tables of Italians last year, Barilla recreated the network of small carvings from the traditional bronze-drawing method and combined different varieties of 100% Italian durum wheat, selected for their excellent quality and high-protein content (over 14%). There are 10 Al Bronzo pasta shapes that, together with red and 100% recyclable packaging, embody a tribute to Barilla’s deep love for pasta.


Mulino Bianco is Barilla’s leading brand in the sliced bread segment, and its devotion to innovating has brought to the market the new Gran Bauletto alla Segale. A recipe rich in flavor, it combines the presence of rye flour with the softness of thick slices which have always characterized the Gran Bauletto range. This particular flour enriches the bread with new aromatic notes, giving each slice its typical amber hue. The new Gran Bauletto with Rye contains wheat flour from sustainable agriculture and complies with the 10 rules of the Carta del Mulino designed to bring quality to products, support the work of farmers’ communities, and protect biodiversity. Also through safeguarding pollinating insects.

Gran Bauletto alla Segale
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