Barilla Pasta Pasta La Collezione

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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. The De Cecco family business did well and created a name for itself among the locals. In 1908, the two brothers created the iconic De Cecco trademark of an Italian country girl carrying two wheat sheaves. Note: Short pastas and pasta shells also have numbers—for instance, penne rigate is no. 73; tortiglioni, no. 83; fusilli, no. 96—that seem to conform to a different logic. Capellini, No. 1: Angel Hair

Barilla also makes Collezione Bucatini, made from semolina flour and extruded through traditional bronze dies, and Al Bronzo Bucatini, also made from semolina and bronze-cut, but with “micro-engraved” dies that give the bucatini a rougher texture. In 1886, Nicola and his brother Filippo De Cecco founded the “Mill and Pasta Factory of the De Cecco Brothers” with the aspiration to produce the best flour and pasta of the surrounding countryside. 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. From the “Classic Blue Box” and the premium “Collezione” pasta, which I genuinely recommend anyone considering Barilla, to the hip Protein+, Whole Grain, and Organic range for the health-conscious eater, Barilla is without doubt one of the best Italian pasta brands carried by grocery stores.Use it for: Spaghettoni is a long pasta strand that stands up remarkably well to meat-based sauces, be it a hearty bolognese or ragù. Vermicelli, No. 8 IDEAL WITH BARILLA SAUCES: Designed to pair perfectly with your favourite pasta sauces and fillings so you can create something extraordinary Barilla has three ranges of wheat-flour pasta: Classic Blue Box, Collezione, and, since recently, Al Bronzo.

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. Grain is whole-grain pasta in 5 shapes and forms that’s a great source of fiber, protein, and phosphorus for your body. Use it for: Spaghettini is best for simpler, more traditional oil-based pasta dishes like Aglio e Olio (pasta with garlic and olive oil), or Aglio, Olio e Peperoncino (pasta with garlic, olive oil, and chili-pepper flakes). Spaghetti, No. 5: An Italian Staple

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. Linguine, no. 13, is a long pasta strand that’s practically in-between spaghetti and fettuccine. It’s long like spaghetti, but also flat like fettuccine. It cooks to al dente in 6–7 minutes and is sold in 16-oz boxes (enough to make 8 servings) from Barilla’s “Classic Blue Box” range. The truth is that both Barilla and De Cecco are family-run Italian companies that make fantastic pasta. And you won’t make a mistake no matter which one you end up choosing for your home cooking. Who Is Barilla Owned By?