By product Barilla
By preparation time
Spaghetti with Cheese and Pepper
Spaghetti with Fresh Anchovies
Spaghetti with Roman Cauliflower
Spaghetti with Clams
Barilla® Gemelli with Pancetta & Swiss Chard
Barilla Rigatoni with Gorgonzola Sauce
Whole Grain Tortiglioni with Mushrooms and Chicken Livers
Gemelli with Walnut Sauce
Barilla® Thick Spaghetti with Red Pesto
Barilla® Linguine with Chicory Leaves & Olive Paté
Cannelloni with Salt Cod and Potatoes
Farfalle with Swordfish and Cherry Tomatoes
Fettuccine with Mushrooms and Prosciutto di Parma
Bavette with Lobster
Saffron and Potato Soup
All of the flavor of fresh Pecorino Romano and freshly ground pepper. Follow step-by-step video instructions!
This recipe combines spaghetti with anchovies in a typical Southern Italian dish that is easy to make, with lively yet delicate flavors. Follow step-by-step video instructions!
Eat healthy without giving up taste. Follow step-by-step video instructions!
All of the flavors of the Mediterranean captured in this classic Italian dish.
A tasty, natural pasta dish that combines the delicate flavor of Swiss chard with the richness of sautéed diced pancetta. Follow step-by-step video instructions!
An inviting Gorgonzola and cream sauce for a wonderful, velvety preparation. Follow step-by-step video instructions!
Tortiglioni are perfect with this tomato sauce enriched with prosciutto, porcini mushrooms, chicken livers and a dash of thyme. Follow step-by-step video instructions!
Trofie, a typical Ligurian short pasta, combined with the softness of cream and the crunchiness of nuts create a delicate and inviting first course. Follow step-by-step video instructions!
A delicate and tempting pasta dish dressed with a creamy sauce.
A first course that takes advantage of the slightly bitter flavor of the sauce, enhanced with Pecorino.
Exceptional combinations of flavors and textures to amaze your guests.
Light but tasty, this first course will bring authentic Mediterranean flavors to your table.
A classic, irresistible taste: mushrooms and prosciutto sautéed in butter and served with plenty of grated Parmigiano Reggiano.
Lobster, cherry tomatoes and bavette create an intriguing, refined first course.
A light, tasty soup laced with precious saffron from Abruzzo.