Mikaela Shiffrin’s historic 87th World Cup skiing victory

Greatness Starts with a Great Recipe

Barilla has surprised Mikaela Shiffrin and her fans with the launch of a limited edition pack auctioned and sold for charity to celebrate Shiffrin’s historic 87th World Cup skiing victory, raising a total of Fifty Eight thousand Euros for Food For Soul.

The record-breaking achievement from Olympic Gold medallist skier, Mikaela Shiffrin saw her receive the honour of being the “greatest skier of all time” as she won her 87th Word Cup victory. A record held for 34 years previously by Sweden’s Ingemar Stenmark with 86 wins, the passing on of this accolade is a historic moment. This victory marks the end of a chase that has been ongoing for the better part of a decade since Mikaela broke onto the scene in 2011. Barilla has been with Shiffrin since the beginning, her longest partnership to date, and shared each one of her victories. 12 YEARS OF TOGETHERNESS, where Shiffrin and Barilla have always shared strong values namely, nutrition, quality, family and a passion for excellence. 
Mikaela Shiffrin’s historic 87th World Cup skiing victory - Barilla
As greatness starts with a great recipe, BluRhapsody by Barilla designed A NEW SPECIAL LIMITED EDITION PACK, 87 packs in total signed by Shiffrin, featuring pasta in the shapes of an “8” and a “7” to celebrate her enormous achievement and the longstanding relationship and emotional bond that the brand has had throughout the years with Mikaela. The packs were auctioned and sold via the Charity Stars platform. Proceeds from the sales will be going towards the support of Food for Soul - a non-profit organization founded by chef Massimo Bottura to promote social awareness on the topics of food wastage and hunger.

Try our special recipe dedicated to Mikaela Shiffrin, “87 Pesto with ricotta and zucchini”

Difficulty: Easy
Occasion: Aperitif
Recommended pieces: 2 numbers per person

- 87 BluRhapsody®
- 2 tbs whole milk ricotta
- ½ tsp barilla pesto
- 1 tsp small diced fresh zucchini
- TT salt and pepper
- TT Sumac or “chili and lime” seasoning
- 1 tsp microgreens

Cut the zucchini into small cubes and leave them to marinate with salt, pepper and extra virgin olive oil. Combine a little ricotta with the basil pesto and season with salt and pepper.
Cook the pasta in boiling salted water for 13 minutes, drain by eliminating the cooking water from inside the shapes (place them upside down on a clean tea towel).Stuff the pasta with the pesto and ricotta sauce, add the zucchini cubes and garnish with the microgreens.


“Thank you all for your Sign of Love and contributions. Thank you Mikaela”