PASTA
PASTA
AnItalianpassion,allovertheworld
ORIGINS
The history of pasta began over 7,000 years ago, when man abandoned nomadic life
to become a farmer, learning to sow and to reap. Many centuries before the birth of
Christ, the Greeks and the Etruscans were already accustomed to producing and
eating the first types of pasta. The first evidence of the existence of something similar
to pasta dates back to the first millennium B.C.: the Greek word laganon was used to
indicate a large flat sheet of pasta cut into strips. From laganon comes the Latin laganum, mentioned in the writings of Cicero. However, it was the Arabs who were the first
to dry pasta, to be able to eat it any time, even during their desert wanderings.
The first historical records of dry pasta production at an artisan-industrial level date
back to the 11th century in Sicily, a region deeply influenced by
Arab culture at that time. What is certain is that in the 12th century,
during the Norman domination, Sicily was producing dried pasta
and exporting it to other regions of the south. Around the year
1154, the Arab geographer Al-Idrisi reports that in Trabia, near Pa lermo, “much pasta in the form of strands is being made”, known
as triyan. In 1501 pasta was so widespread in Palermo that its price
was among those pegged by law.
Another region which from the 12 century onwards is noted for
the production and sale of dry pasta (fidei) is Liguria, while the
center-north in those years still remained linked to consumption
of fresh pasta (lasagna, tagliatelle, ravioli… ).
th
Only in the eighteenth century does the primacy of production and consumption of
dry pasta pass from Palermo to Naples and the surrounding area, thanks to strong demographic growth and technological innovation. Technology allowed for a reduction in
the cost of production, which was concentrated in two locations, Gragnano and Torre
Annunziata, being favored by particular climatic conditions.
In those same years, thanks to the initiative of master pasta makers who had gained
experience in Naples and Genoa, smaller local pasta makers also began to appear in
the rest of the peninsula.
In Parma, like the rest of northern Italy, dry pasta continued to be imported, while local
production took place in bakeries and was focused on fresh egg pasta.
PASTA
AnItalianpassion,allovertheworld
Barilla was born in a bakery in downtown Parma, which in 1877 began to produce
pasta using a wooden press (30kg per day). The leap towards industrial production
came in 1910, with the construction just outside the city center of a proper plant for
the production of bread and pasta, which employed 80 workers and produced 8 tons
(8,000 kg) per day. By 1940, Barilla was already producing 800 tons of pasta per day
andprovidingworkfor700staff.Inthepostwaryears,thecompanywentontogrowon
a national scale under the guidance of Pietro, the grandson of the eponymous founder,
while from the nineteen-nineties, with his sons Guido, Luca and Paolo, the road to internationalization began.
Today Barilla is the world’s leading brand in the production of pasta, recognized as a symbol
of Italian gastronomic culture and exported to over 100 countries.
I n the company’s international development strategy, Barilla focuses heavily on pasta,
with the goal
consolidating
its strong positions
in Europe and in the American mar of
PER
CAPITA CONSUMPTION
(KG)
kets, and to seize new opportunities in emerging markets, particularly South America
and Asia. In 2012, to offer a product in line with current lifestyles and new consumption demands,
Barilla launched its Ready Meals - ready-to-eat pasta dishes that can be prepared in
about a minute - in the USA, France, Germany, and other European countries.
In Brazil, starting from 2013, supermarkets have been featuring a new line of Barilla
pasta and sauces produced locally: a range of quality products developed to meet the needs of
Brazilian consumers.
Since autumn 2013 , Barilla launches the new line of gluten-free pasta ,
to allow all the people who follow a gluten free diet to return to enjoy and share the pleasure of
pasta . In addition to Italy , the Barilla Gluten Free was launched in several European
countries ,
Americas and Australia.
Starting from June 2015 , a new Barilla pasta arrived on Italian shelves, one that is even better
thanks to durum wheat semolina with a higher protein content and an optimization of the
shape geometry and the production process. This pasta is recognizable thanks to a new
packaging with a window on the front of the pack. To tell the story of what has become the
symbol of Italian cuisine in the world, Barilla has picked a great Italian actor, Pierfrancesco
Favino, directed by Oscar-winner Gabriele Salvatores.
PASTA
AnItalianpassion,allovertheworld
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PASTA AND THE MEDITERRANEAN DIET
With its moderate calorie intake, reduced fat content, and low glycemic index, pasta is one of the basic foods of the Mediterranean diet. In this model no food is barred,
but the advice is to give priority to fruit, vegetables, cereal-based products and condiments of vegetable origin, i.e. the categories at the base of the Food Pyramid. The
consumption of food toward the top of the pyramid, such as red meat, cheese and
desserts, should be limited to a few times a week, according
to the Mediterranean Diet. The Diet, recognized as an intan gible world heritage by the United Nations, is considered
one of the most valid models for wellbeing and longevity, as
well as for gastronomic enjoyment.
Research by the Barilla Center for Food and Nutrition
(BCFN) has shown that not only is this model good for
people’s health, but it is also sustainable for the Planet. The
BCFN’s Double Food and Environmental Pyramid shows that food products at the
base of the pyramid also have a lower ecological footprint
than those at the top.
For additional information
www.barillacfn.com