Barilla Pasta Pasta La Collezione

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In 1947, Riccardo’s sons took over Barilla after his and Gualtiero’s passing. They took the landmark decision to stop baking bread and focus the company only on dried pasta in 1952. Repeat this procedure 5 times, alternating layers of vegetables, Lasagne and béchamel. Finish with béchamel and parmesan cheese (be careful to have enough béchamel to cover completely the top of the fifth layer). Today, Barilla is chaired by Guido Barilla, fourth-generation heir to the Barilla family business. Who Owns De Cecco?

At the time, Barilla also baked bread. A 24/7 continuous baking oven, designed by the German company Werner & Pfleiderer in the city of Stuttgart (known as WP Industrial Bakery Technologies today), churned out 20 tons of baked bread a day.Al Bronzo, a new Barilla range introduced in 2022, takes the Italian family-run company’s traditional non-GMO, durum-wheat semolina pasta production methods to a new level with special, micro-engraved bronze dies that produce a rough and porous surface that holds on to sauces extraordinarily well. In 1910, Pietro Barilla Sr. passed away. His two sons, Gualtiero and Riccardo Barilla, took over the family business. They built a pasta factory in the outskirts of town that employed 80 workers and produced 80 tons of pasta per day. Use it for: Capellini, the thinnest of all pasta strands, is ideal for light tomato and light dairy sauces. Spaghettini, No. 3: Thin Spaghetti Next, add in ground Italian sausage. With a wooden spoon, break up sausage into crumbles and continue to stir until all sausage is completely browned and cooked through. As of 2013, after a series of acquisitions and pasta factory openings, De Cecco officially became the third-largest pasta producer in the world.

De Cecco offers a truly impressive range of 255 pasta shapes in 7 pasta brands. From their staple bronze-cut, 100% semolina noodles to egg, wholegrain, and organic pasta, De Cecco’s products are guaranteed to please even the most selective pasta eater. Grease an oven tray. Put a layer of béchamel in the bottom, sprinkle some vegetables on top, set a layer of La Collezione Lasagne (no pre-cooking needed) and a pinch of grated parmesan. First, boil the strands in a pot of generously salted, vigorously boiling water. Most recipes will call that you use the meantime to prepare the sauce. In a separate pot prepare béchamel sauce: heat the milk with a pinch of salt and a sprinkle of grated nutmeg; add the hot milk to the mix of flour and butter, mix gently and bring to boil. Set aside. READY IN 30 MINUTES: Perfectly al dente, our Cannelloni pasta cooks in the oven in 30 minutes—no need to be pre-cooked. The perfect solution for weekend lunches or surprising your family and friends with a home-cooked gourmet dinner

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AUTHENTIC ITALIAN TASTE: Made the same way it has been made for generations, using just 2 simple ingredients: high-quality, carefully selected durum wheat and water Whole Grain, or 7 pasta shapes made of 100% whole-grain flour that provides 6 grams of fiber per serving. In 1980, De Cecco expanded its Fara San Martino factory with a second facility, doubling its production output. In 1986, De Cecco added olive oil to its product portfolio. Since, De Cecco has also started to make canned tomatoes, ready-made sauces, gnocchi, and grains. Linguine fini, no. 11, is a thinner, more graceful version of linguine. Part of Barilla’s “Classic Blue Box” range, this flat rectangular strand cooks to al dente in 5–6 minutes and is available in 16-oz boxes big enough to feed 8 people.