PLUS Endorsements
Rigati Endorsements
Sauce Endorsements
Pasta Endorsements
Lasagne Endorsements
Tortellini Endorsements
Chef Endorsements
PLUS
"A no-brainer...blended from multigrain and legume flours, these noodles offer more protein and fiber than traditional pastas. Flax provides an excellent plant-based source of heart-healthy omega-3 fatty acids. Our food and entertaining editor buys Barilla PLUS exclusively now for its health benefits and rich taste."--Coastal Living, October 2005
"We're excited about Barilla PLUS, a new nutrient-rich multigrain pasta that won raves from our staff. Now it's even easier to meet dietary guidelines and incorporate omega 3-fatty acids and fiber into your diet without sacrificing flavor."--First For Woman, August, 15, 2005
“Overall favorite because you almost couldn’t tell it was not regular pasta – a big ‘plus’ when you’re trying to get children to eat better.” - Organic Gardening, August/September 2005
"Barilla PLUS multigrain pasta has the nutritional benefits you want (twice as much fiber, omega-3 fatty acids) and is delicious. It also looks a lot like regular pasta, so it may even fool your kids."--Real Simple, July 2005
“Barilla PLUS multigrain pasta has the nutritional benefits you want….and it’s delicious. It looks a lot like regular pasta, so it may even fool your kids.” - Real Simple, July 2005-07-28
“We like Barilla PLUS pasta…” - Shape Magazine, July 2005
“The pasta has a remarkable resemblance and taste to regular pasta, so much so that I was able to use my own secret barometer – my teenage son – to measure the taste. He didn’t have a clue that I hadn’t used a ‘regular’ pasta and ate heartily…..Barilla’s new line is a winner.” - Chicago Sun-Times, June 8, 2005
“Not your average bowl of noodles, this new multigrain pasta offers more than just a good dose of carbs”
- Runners World, June 2005
“They’ve wedged in 10g protein and 4 g fiber by using bean flour instead of wheat, but you’ll never notice the difference. Promise.” - Men’s Health, June 2005-07-28
“…it has a great nutty flavor that we love.” - Parents Magazine, May 2005
“This is one multigrain pasta you won’t have to trick yourself into eating….Did we mention that it tastes pretty darn good, too?” - Health Magazine, May 2005
“Most important, it has a pleasant nutty taste and good, firm texture.” - Chicago Tribune, May 11, 2005
“…found it earthy and happily lacking the grittiness of some whole-wheat pastas…” - The Philadelphia Inquirer, May 5, 2005
“If I told my family that the pasta they ate last night was made out of oats, barley, flaxseeds, lentils, chickpeas and spelt, they would have fed it to the dog as soon as I turned my back. But they never even noticed that the pasta I served was different from the enriched, simple-carb pasta they usually eat.” - The Oakland Tribune, May 4, 2005
“….it looks and tastes similar to regular pasta…” - The Columbus Dispatch, May 4, 2005
“….tastes like regular pasta….” - South Bend Tribune, April 15, 2005
“…eating healthy in this case, is not a sacrifice….” - Long Beach Press Telegram, April 13, 2005
“…the same texture and flavor as regular pasta.” - Fitness Magazine, April 2005
“…the flavor is mild and the texture is pleasing…” - St. Louis Dispatch, April 6, 2005
“A better pasta! Don’t like fish? Now you can get your Omega-3 from pasta!” - Woman’s World, March 1 2005
“It’s a great tasting, healthy product!” - Supermarket Guru.com, January 12, 2005
RIGATI
“It says that the grooved ridges, formerly only available in short tubular pasta, allow the pasta to hold more sauce than its smooth brethren, and it’s true. Moreover, the increased surface area created by the new texture leads to a faster cooking pasta…” - San Francisco Chronicle, August 25, 2004
"[Barilla Pasta] just got better with the addition of its ‘rigati’ line.” - San Antonio Express-News, July 21, 2004
“We tried it and liked what we tasted.” – The Philadelphia Inquirer, July 1, 2004
“[Barilla Rigati] captures and holds sauce better than traditional smooth pastas.” - The Baltimore Sun, June 30, 2004
“The rigati cuts have ridges running the length of their long strands, which provide a nestling spot for heartier sauces.” - The Atlanta Journal-Constitution, June 17, 2004
“And this pasta actually does have ridges that have been created for a real reason – to hold more sauce….you really can taste the difference!” -Phil Lempert, Supermarket Guru, June 9, 2004
“We love the texture of Barilla’s ‘Rigati’ (ridged) line of pasta. The noodles’ ridges picked up more of the pasta sauce…”
- Chicago Tribune, March 27, 2004
SAUCE
“Good balance and a pleasant chunky texture” – Cook’s Illustrated, September/October 2004
“[Barilla Marinara]…held its own among sauces new to the market for being one of the freshest in flavor.” – Cook’s Illustrated, September/October 2004
“High marks to Barilla – a recipe that hit all of the right notes” – Chicago Tribune, October 23, 2002
Winner of Cook’s Illustrated Jarred Pasta Sauce Tasting – March/April 1999
“This tangy, thick tomato sauce was the best – lots of substance” Cooks Illustrated, March/April 1999
PASTA
“Cooks to a perfect al dente texture” – Good Housekeeping, August 2002
“Clear favorite – nicely balanced wheaty sweetness” – Fine Cooking, November 2002
LASAGNE
“We find that Barilla no-boil noodles are the closest to fresh…” Cooks Illustrated, October 2004
"Tender, delicate layers of heaven” – Chicago Sun-Times, January 23, 2002
“Emerged with a pleasant al dente texture” – Chicago Tribune, January 2, 2002
“The noodles are rolled the homemade Italian way” – Los Angeles Daily News, January 2, 2002
“Our favorite is Barilla – beautifully tender when cooked” – Gourmet, December 2001
TORTELLINI
Winner of the 2003 Research Chef Association’s Culinary Innovation Award for “Best Retail Product of the Year,” which recognizes superior food products that have been developed through an exemplary combination of culinary and technological expertise.
“Distinctively more cheesy than other popular brands we’ve tried” – The Oakland Tribune December 3, 2003
”Light, yet strong enough to hold the moist, flavorful filling” – Washington Post.com May 1, 2002
“Earned high marks for value and convenience” – Chicago Sun Times October 3, 2001
“Everyone was impressed – a good balance of pasta and filling” – Chicago Tribune June 20, 2001
CHEF ENDORSEMENTS
Chef Roberto Donna (www.robertodonna.com)
“Barilla’s Oven Ready Lasagna is an excellent product for everyone who enjoys great Italian food. It saves preparation time and tastes delicious.”
Chef Gianluca Rizza ( www.filliponte.com)
"Barilla's Oven Ready Lasagne is a superior product. It is made the same way homemade lasagne is made in Italy - rolled flat - it tastes like homemade and is always al dente."
Chef Luigi Celentano (www.gigino-trattoria.com)
“Since Barilla came onto the US market, I have been using it in my restaurant because of the superior ability it has to stay al dente. I prefer it above any other pasta, fresh or dried, and am very happy with perfect thickness of the angel hair, spaghetti and linguine. When I do not have the time to make my own lasagna and tortelloni, I rely on the high quality of Barilla as a substitute and they truly taste like homemade.”
“My girlfriend has become an expert Italian cook, utilizing the vast selection of Barilla products!”
“My mother and my entire family in Italy use Barilla pasta.”
“Barilla makes outstanding products as far as stability, lightness, taste and fragrance.”
