SIGN UP to our e-newsletter and receive delicious recipes and news on events, products and promotions.sign up now
Sydney's top Italian Cooking School has a great program for Italophiles! Learn to cook and eat authentic Italian with Executive Chef Andrea Tranchero.details here
Use the #barillaaus for your chance to be featured on our social channels.
Bring in the weekend with a simple and delicious bowl of pasta. Orecchiette with broccoli, anchovy and chilli - the perfect accompaniment for that Friday night movie. https://www.barilla.com/en-au/recipes/lc/orecchiette-with-broccoli-anchovy-and-chilli
Butterflies or Bowties, whatever you call them, you can't go past Farfalle. Adored by little kids and big kids (adults) alike, they make eating fun, AND are a great shape to catch sauce. Try this recipe for Farfalle with pumpkin and Bolognese sauce, your whole family will love it. https://www.youtube.com/watch?v=ZKc57-yZotE
TRAVEL TUESDAY - Puglia is the most southeastern region of Italy. It covers the 'heel' of Italy's boot and has an expansive coastline. The town of Santa Maria di Leuca sits right at the end of the heel, in between the Adriatic and Ionian seas, and is famous for its lighthouse. http://www.thethinkingtraveller.com/thinkpuglia/guide-to-puglia/towns-and-cities/santa-maria-di-leuca.aspx
Today is one of our favourite days of the week, Meat Free Monday! What better way to start the week than with Pappardelle with Porcini mushrooms, leeks and pecorino cheese. Rich silky egg pasta, sharp pecorino and delicious nutty porcini mushrooms - you can't really go wrong. Try it for yourself. https://www.barilla.com/en-au/recipes/lc/pappardelle-with-porcini-mushrooms-leeks-and-pecorino-cheese
Zucchini is definitely versatile, and if you missed our post on Friday, it’s in season now! Here is a great summer recipe, a delicious pasta salad with scallops and zucchini. Warm Orecchiette Pasta Salad with Marinated Scallops, Zucchini and Arrabbiata Sauce Serves 4 People INGREDIENTS: 350g Barilla Orecchiette ½ jar Barilla Arrabbiata sauce 200g sea scallops 1 lime, juiced ½ small orange, juiced 1 tablespoon dried oregano 300g truss tomatoes, diced in 0.5cm cubes 1 garlic clove, crushed 2 green zucchini, quartered, seed removed and sliced 0.5cm thick 10 basil leaves, torn Zest from half orange, grated 60ml Extra Virgin Olive oil Sea salt and pepper, to taste Rock salt, for pasta water METHOD: - Thinly slice the scallops, place in a bowl and add the citrus juices, the Extra Virgin Olive oil and the dried oregano. Season with salt and allow to marinate for 10 minutes. - In a separate bowl, mix the tomatoes with the garlic and set aside. - Meanwhile, in a large pot, bring plenty of salted water to the boil (7g of salt to 1L of water). Once boiling, drop the Barilla Orecchiette and cook according to the packet’s instructions. - Two minutes before draining the pasta, add the zucchini to the boiling water and cook together. - Drain the pasta ‘al dente’ and toss it into the bowl with your tomatoes, add half jar of Barilla Arrabbiata sauce and the fresh basil. Stir for few minutes until the pasta reaches room temperature. - Add the scallops to the pasta and combine well, until the pasta absorbs all the juices. - Serve with a drizzle of Extra Virgin Olive Oil and finish with the grated orange zest.
Carnival isn't exclusive to Venice - but Venice is one of the best known and most extravagant. Starting today, for the next two weeks leading up to Mardi Gras, the magical floating city of Venice will come alive with Carnival. The famous Venetian masks are worn and the city has a vibrant atmosphere - masked balls, parades, fireworks, costumes.
Zucchinis are another great vegetable in season at this time of year. Full of potassium, vitamin C and folate, they are definitely good for you. We would love to know if you use them in a recipe this weekend!
We mentioned yesterday that eggplants are in season, and today we bring you some meal time inspiration. This recipe is fresh, delicious and vegetarian- Gluten Free Elbows pasta salad with fresh tomatoes and eggplant sauce. If you're not Gluten Free you can substitute with a regular short cut pasta. https://www.barilla.com/en-au/recipes/gf/gluten-free-elbows-pasta-salad-with-fresh-tomatoes-and-eggplant-sauce
Eggplants are in season. Not only are they versatile and delicious, but eggplant is also good for you. They contain plenty of B vitamins, fibre and antioxidants. Sounds like a good reason to incorporate them into a meal this week.
Often considered as the gateway to Pompei or Amalfi, Naples has a rich history and many unusual sites to explore, think catacombs and ancient underground Greco-Roman architecture - not to mention amazing pizza! Definitely worth a visit. https://www.lonelyplanet.com/italy/campania/naples/travel-tips-and-articles/from-spooky-crypts-to-sparkling-metro-stations-10-underground-adventures-in-naples
Happy Valentines Day. Hope you and your loved ones have the opportunity to share a big bowl of pasta today.
Happy Friday! What is not to love about an easy brunch recipe? This delicious Pesto Bruschetta won't let you down. Smoked salmon, Pesto Genovese, cocktail onions, cherry tomatoes, chilli and dill - there is so much flavour and you can find it all at the supermarket! Start the weekend right :)
Pesto makes a tasty addition to any meal, but combined with prosciutto and fresh tomatoes it's a winning combination. This mouth-watering Prosciutto Ciabatta is just one of many delicious new ways to try Pesto. It’s simple too – try it for yourself and see.
Did you know Sicily produces almonds? Sagra del Mandorlo in Fiore, the blooming almond tree festival, takes place every year at the start of February, and celebrates Spring bringing pink blossoms to the almond trees.
We know you've been waiting for it… our first Masterclass of the year will be on Monday 27th February at Casa Barilla Annandale with Vincenzo's Plate. Vincenzo will showcase some delicious [pasta] dishes, and we are happy to share that on the menu for the night is Vincenzo's amazing Pan di Stelle Tiramisu! Contact Silvia on email@example.com to secure your place now. http://www.vincenzosplate.com/recipe-items/pan-di-stelle-tiramisu/
Did you know? Export quality Parmigianno Regiano is stamped with different coloured seals. Red indicates the cheese has been aged 18 months; silver, 22 months; and gold, 30 months or longer. As the cheese matures, the flavour and texture develop. The more it is aged the crumblier it becomes, perfect for grating on pasta. Image credit - The Lonely Planet, Susan Wright.
Do you have the travel Tuesday itch? We do. We are dreaming of a visit to picturesque Lake Como. Only a short trip from Milan, Lake Como boasts views of the alps, quaint towns, beautiful grand villas and plenty of fun water activities. https://www.lonelyplanet.com/italy/lombardy-and-the-lakes/lago-di-como
Did you know February is the month of Carnival in Italy? It is celebrated all over the country and characterised by masks, confetti, parades and a unique festival atmosphere.
Our first cooking class for the year will kick off at Casa Barilla on Saturday 18th February at 11:00am, cost is $90pp. We bring you "Summer in Sicily", where you will watch our Executive Chef Andrea Tranchero create, and then make your own: - Casarecce with Marinated Fresh Tuna, Eggplant and Tomato & Basil - Swordfish in Pistacchio Crust with Orange and Olive Salad Please contact Silvia.firstname.lastname@example.org to reserve your place now. More information and class timetables can be found on our website. https://www.barilla.com/en-au/casa-barilla
Need a little meal time inspiration? We have that covered. Try our delicious Spaghetti with Zucchini, Cannellini beans and Arrabbiata sauce tonight.
The third of our Travel Tuesday's, so far we have suggested some off the beaten track destinations to visit in Italy, that have been islands. Today is no exception, we suggest Alghero in Sardinia, a beautiful medieval city. https://www.lonelyplanet.com/italy/sardinia
Hello Meat Free Monday. You won't miss the meat with this delicious eggplant recipe. Casarecce with Sicilian Vegetable Caponata and Arrabbiata sauce. A Caponata is a dish that has eggplant in it, let us know if you try it! SERVES 4 | PREP 15min | COOKING TIME 15min Ingredients: 350g Barilla Casarecce 1 jar Barilla Arrabbiata Sauce 1 tsp dry chilli 1 garlic clove, crushed ½ eggplant, diced 1cm 1 celery stick, diced 1 cm ½ red capsicum, diced 1 cm ½ red onion, diced 1 cm 1/3 cup of sultanas 10 fresh oregano leaves 50g salted Ricotta, grated Extra Virgin Olive oil Rock salt, for pasta water Sea salt and pepper, to taste Method: 1. In a large fry pan, heat a little oil, then add the red onion, garlic, chilli and cook for 3 minutes. Add celery and capsicum and cook for 3 more minutes, then add eggplant and sultanas and cook for a final 5 minutes. Add salt and pepper to taste. 2. Meanwhile, in a large saucepan, bring plenty of water to the boil. Once boiling, add rock salt, we recommend 7g per litre of water. 3. Drop the Barilla Casarecce into the water and stir. Cook according to the instructions on the pack. 4. Add the Barilla Arrabbiata sauce to the vegetables and bring to a simmer for 5 minutes. Add oregano. 5. Drain the pasta 2 minutes before the suggested time and toss it into the pan with one ladle of cooking water, and allow the pasta to finish cooking in the pan. 6. Once the pasta has absorbed all the liquid, add the salted Ricotta cheese and serve with a drizzle of Extra Virgin Olive oil. Enjoy!
Some Italian Trivia for your Saturday. Who painted the Sistine chapel?
Have you got that Friday feeling? We can cure it with our delicious Farfalle pasta salad with fresh tomatoes and grilled vegetables. Buon Appetito :)
Happy Friday. Did you know that in Italy a milky coffee is only for breakfast! All 3pm pick-me-ups are milk free, or only have a very small amount of froth!
Happy Australia Day! These Pesto Lamb chops are so easy, and they make a great flavour packed addition to any barbecue. INGREDIENTS: 8 lamb chops 1 jar Barilla Pesto Genovese ½ lemon, juiced 80ml Extra Virgin Olive Oil Salt and pepper METHOD: • Combine the lemon juice and Pesto Genovese in a bowl and keep aside. • Pre-heat the barbecue and cook the lamb chops on the grill for 4 minutes each side. • Spread the Pesto on the lamb chops, serve with a drizzle of the pesto dressing.
Everyone loves a good Risotto, but rice can take a long time to cook so it’s not ideal for a midweek meal. We have the solution, Risoni Risotto. Risoni looks just like rice, but it’s actually made out of pasta, which means it cooks a lot faster. We have so many recipes for Risoni cooked Risotto style. Here is one of our favourites to get you started - Risoni Risotto with Pesto Genovese, chicken and broccoli is extremely tasty and you will have dinner on the table in 30 minutes. The Pesto is so full of flavour, you will love this dish. Ingredients: 200gr Barilla Risoni pasta Half jar Pesto Genovese ¼ onion, thinly sliced 1 small broccoli, florets only, sliced 50gr thinly chopped pancetta or bacon 2 chicken thighs, boned, 1cm diced 1.5 lit chicken stock 50gr unsalted butter 50gr grated Parmigiano Reggiano or Grana Padano 3 tbs Extra Virgin Olive oil Rock salt, for pasta water Sea salt and pepper Method: • Bring the chicken stock to the boil. • In a large fry pan, heat the oil and add the onions and cook until golden, then add the pancetta and chicken and cook for further 2 minutes until the chicken is seared. • Add the Risoni and stir, then add a full ladle of boiling stock and stir, then add the broccoli and stir. • Keep adding stock as it is absorbed by the pasta, it should take 10-12 minutes for it to be ready. • Once the Risoni is cooked, ensure it’s not too thick or too runny (it should have a risotto consistency) remove from the heat and add the butter, parmesan, and Pesto stir well to combine. • Allow to rest for 5 minutes before serving. • Serve by garnishing with a small spoon of Pesto on top.
Last week we suggested an off the beaten track holiday destination, and today we have another! Instead of ruin hunting in Rome, why not check out Sicily? There are some great Greek ruins in Siracusa, and the stunning coastal resort of Taormina is only a short train ride away! https://www.lonelyplanet.com/italy/sicily/syracuse
The Sunday Roast is a well established tradition, but how about mixing it up this Sunday and roasting a Lasagne? Our classic Lasagne recipe is delicious and your family will love the variation on Sunday's menu… https://www.barilla.com/en-au/recipes/lc/lasagne-alla-bolognese
Happy Friday! It is definitely time for an aperitivo! If you're not quite sure what that is this article will help you understand, and probably make you thirsty. Cheers. http://www.emikodavies.com/blog/italian-table-talk-the-aperitivo/
A content class! The team from DDB Sydney, competent and ready to cook egg pasta at home ??????????????????????????????? https://t.co/sZZGfb0qve
Perfect for meat free monday! Spaghetti Aglio e Olio with Kale Recipe | Bon Appetit https://t.co/oQbJoBH6m0
What's easy, quick and full of flavour? Spaghetti aglio e olio! Delicious al dente spaghetti, cooked to perfection, good quality extra virgin olive oil, fresh diced garlic, some chilli for heat, top off with some flavoursome and colourful chopped herbs and freshly grated Parmigiano Reggiano. Or don't add the cheese for a #vegan meal the whole family can enjoy. This scrumptious looking dish by @kristina_nina_ is making us hungry!
This Pasta Faggioli e Finnocchi (Ditaloni, bean and fennel) soup is just what the doctor ordered! The definition of soul food, each delicious mouthful is sure to warm your belly. An interesting flavour mix by @bakersmithprojects we will definitely be trying at home ☺️👌🏼
What better way to celebrate #meatfreemonday than with [pasta] healthy and filling mushrooms?! @dimacoolinar has created this absolutely stunning Tortiglioni with Porcini & Oyster mushrooms. Al dente Tortiglioni, textured mushrooms and fresh herbs on top. Simple, elegant and full of flavour 👌🏼👌🏼
This seafood Tagliatelle dish looks so good! Juicy prawns, smoked salmon, fresh herbs and rich egg pasta! @akikotranchero is making our mouths water!
Saturday lunch is looking good! Gluten Free Spaghetti (tastes like normal pasta - just ask @the_thriving_elephant) and our delicious Pesto Genovese, fresh baby spinach, juicy cherry tomates and kalamata olives for some salty flavour, de-lish!
F is for Farfalle and Fresh and Friday. Fresh Farfalle Friday in a salad. Colourful red, yellow and orange cherry tomatoes, vibrant spanish onion, a dusting of herbs and creamy feta on top, @inbalkl has Fresh Farfalle Friday down pat!
This beautiful looking dish has an Asian twist (no pun intended). Al dente Fettucine, succulent braised pork belly and fresh mushrooms cooked in Miso sauce… Love a fusion dish @reubenwenhao does it again!
Another delicious pasta dish by @sarahlianhan and @stopwiththefoodphotos! Tasty twists of Casarecce cooked to perfection, tossed with fresh, healthy green and white zucchini and seasoned with chilli for a bit of spice. Easy and quick for a Wednesday night. Bellissimo 😍👌🏼
Next step, juicy cherry tomatoes, fresh beautiful New Zealand Green Mussels and some Italian parsley. Almost time for our talented students to plate up @andreatrancherochef
Spaghetti No.5 transferred from salted water into Amatricana sauce. Our students are learning fast! Bellissimo @andreatrancherochef
Sicilian style rolls and clams in the making. Our students are doing very well 👌🏼👌🏼
Second course... Swordfish rolls, Sicilian style, with Arrabbiata sauce and fennel. Another delicious meal by @andreatrancherochef
Class is in action! Students at the Barilla Cooking School working on their Spaghetti with Green Mussels and Amatricana Sauce
First course is served at the Barilla Cooking School at the Auckland Seafood School... Spaghetti with Green Mussels, Amatricana Sauce and Lemon
On the menu tonight we have Spaghetti with Green Mussels, Amatricana Sauce and Lemon at the Barilla Cooking School at the Auckland Seafood School... Our Executive Chef @andreatrancherochef will be showing tips and tricks to make home cooking simple, easy and faster
Gluten Free Penne... Looks the same... Tastes the same. Try it for yourself at the Auckland Gluten Free Food & Allergy Show
Get it while it's hot. Gluten Free Elbows and Basilico sauce at the Auckland Gluten Free Food and Allergy Show 👍🏽 #barillaaus #glutenfree #number1initaly #auckland @andreatrancherochef
Friday night calls for silky egg pappardelle and hearty ragu. Thank you @secondhelping for making us all jealous of your delicious meal. 😍 Dreaming of every rich, succulent mouthful. Ragu and egg pasta... perfect match 👌🏼
This deliciously healthy pasta looks absolutely to die for. An interesting mix of salad and pasta, @self_chief_cook has us excited. Fresh and healthy greens, crisp celery, juicy tomato and always a family favourite, classic al dente Spaghetti No. 5. Buon Appetito!
Feel like a tasty yet easy midweek meal? We have the answer! Al dente Penne Rigate, flavoursome Basilico sauce, throw in a bit of pork, fresh basil and a smattering of Parmigianno Regianno on top. Buon Appetito!
Thank you to @snapshotsoffood for sharing this beautiful creation with us. It looks too good to eat! If you live in Sydney you can learn how to do this yourself at the Casa Barilla Cooking School. Our extremely talented Executive Chef @andreatrancherochef will show you tips and tricks, and the best bit is you get to eat your creations. Book your place through our website now! 🍝👌🏼❤️
It's almost dinner time, time to start thinking about #meatfreemonday dinner options. @sarahlianhan has been thinking out of the box and created this amazing Vegetable Risoni. It's look delicious and is packed with vegetables! Imagine the first mouthful of rich tomato and hearty Risoni. Take your tastebuds for a ride!
Did you know... Barilla's sauces are all Gluten Free? Gluten Free pasta and sauce at the Brisbane Gluten Free Expo today. The whole family can enjoy! ✌️
Cooks and tastes just like real pasta. Come try our Gluten Free pasta at the Brisbane Gluten Free Expo this weekend 😊
A refreshing take on Friday night Spaghetti @concetta.cucarano has made this delectable Spaghetti with fresh cherry tomatoes, good quality olive oil, a generous helping of garlic and topped it off with basil. Dinner is served!
This Mushroom Fettuccine with Tarragon by @reubenwenhao looks absolutely to die for. Melt in your mouth delicious, with tender mushrooms, al dente Fettuccine, and a mild aniseed flavour from the tarragon. Such an interesting flavour sensation.
Hump day dreaming of this Pappardelle with chicken and Arrabbiata sauce. Tender chicken, a little bit of spice and silky egg pasta fresh hot from the pan. Dusted with parsley, what a delight!
Thank you to everyone who entered our Mother's Day competition. There were some deliciously creative entries, but a big congratulations goes to our winner @caroled9 for her Cacciatore Lasagne. Honourable mentions go to @eatwhatyouwantnloveit and @sarahlynskitchen. Please check your PM's so we can send out your prizes!
The weekend goes by so quickly, but luckily there is #meatfreemonday to look forward to! This delicious Orecchiette with mushrooms and asparagus is not only #vegetarian but also #vegan @sarahlianhan can cook for us any day! 👍🏽
Happy Mother's Day to all the mums out there 😍#barillalovesmum