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Featured Chef's Recipe

Chef: Michele Bologna

Restaurant: L'Angiol D'Or
Via Scutellari - Parma - Italy

L'Angiol d'Or opened in 1960, fruit of the intuition of a group of friends including poets, writers, musicians, architects, and fashion designers. It is located in the historical center of Parma, in front of the highest bell tower that oversees the city and gives its name to the restaurant. L'Angiol d'Or acts as the gastronomical window of Parma, where the flavors and harmonies of this generous land can be sampled.

For a sample of these exquisite regional flavors, try Chef Bologna's Whole Grain Penne recipe, a Ristorante Angiol d'Or favorite.

Ristorante Angiol d'Or Recipe

1 box Barilla Whole Grain Penne
3 tablespoons Extra Virgin Olive Oil
1 clove Garlic
1 pound Asparagus Sliced Thin On A Bias
1 pint Cherry Tomato
1 cup Prosciutto Chopped


Bring a large pot of water to a boil. heat a medium sized skillet over medium heat and add the oil. Crush garlic gently with the side of a knife and sauté.
Add asparagus and tomatoes to skillet with the garlic season with salt and pepper and sauté for 4-5 minutes over medium heat.
Sauté prosciutto in a separate skillet until crispy. Drain excess fat from prosciutto.
Meanwhile, cook Whole Grain Penne according to the package cooking time and drain. Remove garlic from skillet.
Add pasta and prosciutto toss with the sauce.
Serves 4