In the beginning of the month of June, a group of bloggers, we had been invited to Parma (Italy) to get to know the company Barilla. It was such a great experience! We have been at their basil and durum wheat fields, plant sauces, head office, pasta production factory... we had meetings with professionals that work just not only on the development of good quality products, they also think in sustainability (this is the part that i like the most!)

This company actually had started as a family business and now they are huge! The secret, their passion for food. They like to create their products with good quality ingredients, simple recipes, with homemade taste... The company had already turned 140 years old, and with this their main focus had become 'Sustainability'. How do they do this? For example, lately they had reduced the water consumption, replaced palm oil in all bakery for vegetables oils (sunflower), supporting farmer production, creating products free from pesticides, GMO free, producing sustainable durum wheat, half of their electric power comes from renewable sources... They have been very transparent with us, letting us see closely how they elaborate their sauces and pasta.

It has been an experience for the senses, the smell of the basil plantation, the colour and textures at the durum wheat fields, the smell of the fresh made pasta and tomato sauce.. Something to remark as good Italians, i guess, their passion for good food! Actually, we were enjoying great meals during the trip and by the way they have also a gluten free line of products!

Recipes Ideas: 

Potato Salad with Genovese Pesto

  • Cooked potatoes
  • Cooked green peas
  • A handful asparagus 
  • A bunch radishes
  • Fresh basil leaves
  • Olive oil
  • Sea salt & black pepper
  • Barilla Genovese Pesto

Cut the cooked potatoes into halves, place in a tray with the cooked green peas. Sauté the asparagus with some olive oil, sea salt and black pepper. Wash and slice thinly the radishes. Add the asparagus, radishes and the basil leaves into the tray. Combine the salad mix with some spoons of Barilla Genovese pesto, olive oil and sprinkle some sea salt and pepper.


Veggie Balls in Basil Tomato Sauce


(18 veggie balls)

  • 1 cup cooked quinoa
  • 1 can cooked chickpeas
  • ½ cup grated flax seeds
  • 65g spinach
  • 1 garlic clove (chopped)
  • 2 tbsp buckwheat flour
  • 2 handful fresh basil
  • Sea salt & black pepper
  • 1 jar Barilla Basil Tomato Sauce

Place the cooked chickpeas in a big container and smash by using a hand mixer. Add the cooked quinoa and the grated flax seeds. Now add the buckwheat flour, sea salt and black pepper. Sauté the spinach and the garlic in olive oil. Combine the spinach, garlic and the fresh basil leaves chopped into the mix. Make small balls by using your hands (keep your hands clean, refreshing them with water from time to time to make easier the process). Heat a healthy amount of olive oil in a pan and fry the balls until they start to golden. Add the Barilla Basil Tomato sauce and cook with the veggie balls for just a couple of minutes. Serve the veggie balls perhaps with a plate of pasta, drizzled with some olive oil, sea salt and a pinch of red chilli flakes.