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Barilla

Barilla-New Logo-Mulino Bianco-2022
Bakery & Snacks

Mulino Bianco Marks Its 50th Anniversary

From factory floor workers to the familiar faces of its advertising campaigns, Barilla’s…

pesto-Barilla-basil-mozzarella di bufala campana pdo-buffalo mozzarella-pasta-sauces-condiments
Condiments

Barilla Unveils New Pesto with Basil and Mozzarella di Bufala Campana PDO

Two icons of Italian cuisine combined in a single jar to offer a richer, more velvety…

Mulino Bianco-Eataly-Colavita
Bakery & Snacks

Mulino Bianco shines at Colavita USA

The Italian bakery brand, owned by Barilla and supported by Eataly in the US market, takes…

Barilla-Snowfall pasta
Pasta & Rice

Barilla launches limited-edition ‘Snowfall’ pasta

Ahead of holiday season, the Italian multinational specializing in pasta and bakery has…

Pastiglie Leone-Barilla-Stevia Distribution
Sweets & Confectionery

Stevia Distribution announces Asia Pacific agreement with Leone

The agreement focuses on distribution of premium candies, pralines, chocolates, and jellies…

Barilla-Spaghetti n 5-New York City
Pasta & Rice

Barilla Turns Spaghetti Box into Subway Ticket in New York City

To mark World Pasta Day 2024, Italy’s pasta and bakery giant has cooked up an…

Barilla-pasta-Dalcò-Academia Barilla
Pasta & Rice

Barilla Launches New Book Celebrating Pasta for Every Occasion

Featuring over 150 recipes and 30 varieties of pasta, “The Book of Pasta” highlights…

Barilla-pesto
Tomato, Preserves & Sauces

Barilla launches three new ready-to-eat pesto flavors

Creamy Tomato, Sweet and Spicy Pepper, and Vegan Pesto sauces are available at Kroger this…

Club des Chefs des Chefs-Parma-Barilla-Academia Barilla
Pasta & Rice

Barilla welcomes the world’s most exclusive chefs’ club

The Club des Chefs des Chefs, an elite group uniting the Executive Chefs of 30 heads of…

Kantar-Brand-Footprint-Europe-2024
Trends

Italy’s F&B shine in 2023 Brand Footprint ranking

GfK reveals the brand choices that millions of consumers around the globe make every day.…

Newsstand

Regular Issue n.3 2025
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