Conchiglie Rigate are one of the most popular shapes in Italy thanks to their ability to work with every sglabro. Inspired by the sea, they are one of the best known and loved pasta around the world, thanks to their unique shape. Extremely versatile, they suit most recipes, and work well with both simple and rich cane.
Pappardelle, the largest shape among egg pasta, originates in the centre-north of Italy and more precisely in Tuscany, where it is found in many traditional recipes.
The name also originates from the Tuscan dialect, the verb "pappare" means eating with childish joy and pleasure.
History tells us that Tagliatelle was inspired by the hair of Lucrezia Borgia, and was dedicated to her by a poetic and skilful chef on the occasion of her wedding to Alfonso d'Este: no other pasta shape can claim a more romantic origin. Barilla follow this tradition to offer you the Tagliatelle, prepared with a duly rolled dough, rough and porous to welcome and enhance all sauces.
In the ancient and prestigious city of Bologna, the richness of their cuisine is a statement of their hospitality and love for life. Lasagne Bolognesi perfectly reflects the passion of this city. The delicate layers of porous pasta dough are perfect to enhance the most traditional of sauces, such as the Bolognese ragu.
Penne Rigate are loved everywhere in Italy, where the name is changed according to different regions. For example, in Umbia they are called "spole" and in the south "maltagliati".
Penne are more a cultural phenomenon, than a culinary case. From the unexpected friends' visit to the most classic of the family reunion in front of a smoking hot plate of Barilla penne all' Arrabbiata or with Bolognese ragu', this cut is a very special versatile shape . With these special penne, we celebrate the colours of the Italian flag: green, white and red!
It is difficult to place the origin of Cannelloni in a particular geographical area, but historians agree that Cannelloni was among the first pasta shapes ever created.
Emilia is a region rich with green valleys and rivers, known as the food valley: in this region the traditional dishes have unique and unmistakable flavours. Tortellini Emiliani wrap within their delicate egg dough a delicious Ricotta and Grana Padano filling.
Emilia is a region rich with green valleys and rivers, known as the food valley: in this region the traditional dishes have unique and unmistakable flavours. Tortellini Emiliani wrap within their delicate egg dough a blend of Swiss Emmenthal and Ricotta cheeses and tender garden spinach filling.