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.
Have you ever heard of Molise? Molise is a small region in Southern Italy. Historically, the region went through many rulership changes, and they have some distinctive but delicious dishes that reflect this. http://www.academiabarilla.com/en/the-italian-food-academy/molise-1/default.aspx
CHEFS SERIES MASTERCLASS || BACK BY POPULAR DEMAND || MATTEO ZAMBONI Back by popular demand, Matteo Zamboni of Zambo restaurant Surry Hills, will once again be hosting an intimate Masterclass at Casa Barilla. When: Monday 15th May 2017, 6:00 - 8:30pm Where: Casa Barilla, 4 Annandale St, Annandale 2038 Price: $60.00pp, this includes all food, matching wine and a goodie bag to take home. On the menu: - Casarecce with WA Yabbies, capsicum and Hazelnuts. - Wild caught Barramundi, Colatura butter, chicory, sun dried tomatoes pesto Book now: Please contact Silvia to reserve your place now. Places are limited to be sure to get in quickly. email@example.com or 02 8585 3914
Happy Liberation Day! Today commemorates the end of World War II in Italy and is a good day to visit historic sites around the country. http://goitaly.about.com/od/monthlyfestivalsinitaly/fl/Liberation-Day-Holiday-Italy.htm
Yesterday we found out that Prosciutto di Parma can only be made in Parma, but the process is amazing. Who knew there were so many regulations - the type of pig, the region, food, weight, and more! http://www.seriouseats.com/2013/10/behind-the-scenes-making-prosciutto-di-parma.html
Did you know… Prosciutto di Parma – the most well known cured Italian ham, must be made in accordance with strict rules, and in a specific area around Parma, otherwise it can’t be classified as Prosciutto di Parma.
Happy Birthday to Rome, the eternal city! Rome was founded in 753BC, which makes it 2769 years old today.
A big congratulations to Kayleen Stevens - the winner of our #barillaloveseaster giveaway! Thank you to everyone who entered.
TIVOLI. Some of you may think of the theme park in Copenhagen - but this Tivoli is in Lazio region, a day trip away from Rome. The gardens of the Villa d'Este and the ruins of Hadrian's Villa are stunning, they are UNESCO Heritage listed and definitely worth a venture out of Rome. http://whc.unesco.org/en/list/1025
On the day after Easter, known as Pasquetta (literally, little Easter), the small Umbrian town of Panicale has a cheese-rolling competition. Competitors must roll huge wheels of Ruzzola cheese around the village as part of a game known as "Ruzzolone".
BUONA PASQUA! Happy Easter to all!
GOOD FRIDAY: Easter is the second most important holiday in Italy after Christmas! It brings spring with it and the end of Lent, there is always plenty of food and the famous Colomba cake, a dove shaped Easter cake with candied orange peel and almonds on top. Wishing you and your family all the best this Good Friday.
Easter is such a joyful occasion, filled with meals shared with family and friends. To celebrate, we are giving you the chance to win a lunch for you and 3 of your nearest and dearest. Simply make sure you have liked the Barilla AU page, then tag the loved ones you would take with you below, and tell us about what has been, or would be, your favourite long lunch experience, to go in the draw to win a $250 restaurant voucher. Entries close midnight AEST Tuesday 18th April, winner will be drawn at random on Wednesday 19th April 2017. Australian entries only, sorry. Buona Pasqua!
Tuscany bring ups thoughts of fields, rolling hills, wine, villas, a picturesque contryside. But Tuscany is also home to hot springs. The water at the Saturnia Thermal Springs is a pleasant 37.5 degrees celcius - and definitely on our to do list. https://www.discovertuscany.com/maremma/thermal-baths-of-saturnia.html
We feel like dessert ;) We have Zabaglione (also known as Zabaione) on our radar right now. Recipes vary but essentially it is a light whipped custard made with egg yolks, sugar and Marsala sweet wine. How do you make yours? http://www.kellyneil.com/kellyneilcom/2012/11/12/italian-zabaglione-its-easier-than-you-think.html
Happy Carbonara Day! It’s an Italian staple, but do you know how to make Carbonara properly? Today is #CarbonaraDay and getting it wrong is not an option! Join us in celebrating one of our favourite pasta dishes, just remember, no cream #carbonaragate. Don't forget to tag us on Facebook or @barillaaus on Instagram, and #carbonaraday in your creation :)
How to cook pasta perfectly… to start, you'll need a large pot, plenty of water, and a generous spoon of salt…. http://greatist.com/eat/how-to-cook-pasta
Venice is a 'must see' on any trip to Italy. But you probably didn’t know about Isola di Burano - an island in Venice. These colourful streets are definitely worthy of a day trip.
We love a good Carbonara. What's not to love? This Thursday, 6th of April, Pasta Lovers worldwide are celebrating, so let’s all celebrate together #CarbonaraDay! Join the Pasta Lovers here: http://bit.ly/CarbonaraDay ????
Happy April Fish day! No, this is not a prank. Today is known as Pesce d'aprile (April Fish) in Italy. Same as April Fools Day, it is a day celebrated with practical jokes. There are many theories about the origin of April 'fish', some say the traditional prank involved a fish skeleton, others say it relates to sirens and and fisherman at sea.
Planning on drinking a few espresso's in Italy this summer? Here are some helpful tips on how to sip like a local. http://www.eurocheapo.com/blog/italian-coffee-culture.html
Each region in Italy is so diverse and so different. Understandably the food that comes from these regions is varied. All of it delicious. Here is a rough guide to understanding the regions. http://www.eatingitalyfoodtours.com/blog/best-food-in-italy/
It might not be Tuesday, but that doesn't mean we can't dream about UMBRIA. Umbria is the only region in Italy that does not border the sea or another country. In Umbria you will find old world Italian charm, and a foodie haven - truffle, cured meats and full bodied local wines. Umbria is definitely on our to do list. https://www.lonelyplanet.com/italy/umbria
Italy has many famous foods and desserts, all of them delicious. Panna Cotta, literally 'cooked cream', is said to originate in the region of Piedmont, and is flavoured cream and gelatin. It is surprisingly simple to make - the rich and creamy texture suggests otherwise. Have you made it at home?
If you missed our post yesterday, pumpkin is in season! Try it in this delicious and easy recipe for Casarecce with Italian sausage, pan roasted winter vegetables and Ricotta sauce. Serves: 4 People INGREDIENTS: ? 350g Barilla Casarecce ? 400g Barilla Ricotta sauce ? 2 Italian sausage, skin removed, 0.5cm pieces ? 1/2 onion, 0.5cm small diced ? 1/2 leek, 0.5cm small diced ? 100g pumpkin, 0.5cm small diced ? 100g parsnip, 0.5cm small diced ? 2 handful, baby spinach roughly chopped ? 50g salted ricotta, grated ? 60ml Extra Virgin Olive oil ? Salt and pepper METHOD: 1. Bring plenty of salted water to the boil, we recommend 7 grams of salt per litre on water. Once boiling, add Barilla Casarecce and cook accordingly to the instructions on the packet. 2. Meanwhile, in a hot frying pan add oil, then onions, leeks and cook for 2 minutes. Add pumpkin and parsnips and cook for a further 3 minutes. Add salt and pepper, to taste. Add 3 tablespoons of cooking water to the pan and allow the vegetables to simmer for 2 minutes. 3. Add Italian sausage and cook through, then add the Barilla Ricotta sauce and simmer for 1 minute. 4. Drain pasta ‘al dente’ and toss with the sauce. Add spinach and toss for 30 seconds. 5. Serve with grated salted ricotta and a drizzle of Extra Virgin Olive oil. Chef's tip - Salted Ricotta can be found in European deli's, if you can't find it you can replace it with Pecorino or Parmigiano Reggiano.
Pumpkin is still in season! Not only are they delicious, but also packed full of dietary fibre, vitamin A and amino acids that are beneficial for your health. What's your favourite way to have pumpkin?
Did you know that the tomato, so loved by Europeans, was not originally native to the European continent? The Spanish brought it to Europe from Peru!
Pasta for dinner tonight?
TRAVEL TUESDAY: CALABRIA "Nestled within the jagged toe of Italy’s boot, Calabria is a land of steep coastal villages, ancient sites, dramatic landscapes and spicy food"... an enticing read, and an even more interesting destination. http://www.cntraveler.com/stories/2015-03-29/rise-of-calabria-rediscovering-the-south-of-italy
Why we should all be Coeliac Disease aware.
If you find out you are one of the 250,000 undiagnosed Australian's suffering from Coeliac disease don't despair! Our Gluten Free pasta cooks and tastes just like regular pasta, and our sauces are also Gluten Free, so you can enjoy your favourite Italian meal with the whole family. We have plenty of delicious Gluten Free recipes, just like this recipe for Gluten Free Elbows with salami and Napoletana sauce. Try it for yourself and see!
Happy Tuesday. Here is a delicious Spaghetti dish to start the day :D https://t.co/xK4Busnt0W
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