Barilla is a very peculiar company: privately owned, family-run multinational corporation built on the talent, expertise, and hard work of four generations of the Barilla family.
Founded in 1877 in Parma - Italy as a bread and pasta shop, and still headquartered there, the Barilla Group today is Italy’s largest food manufacturer and the world’s largest pasta maker, producing 4,000 tons of dried pasta daily in over 120 shapes and sizes.
The Barilla difference begins with the wheat. Barilla starts by selecting only the finest varieties of durum semolina and blends them into the family recipe. This superior quality wheat contains high levels of gluten that prevent excessive starch from being released during the cooking process: the cooking water remains clear, the pasta does not clump or stick, it retains its shape and is always perfectly al dente — the term used by Italians to describe the delicate characteristic of pasta being firm, yet tender, with a wholesome texture and fulfilling taste.
