Opening the Door to Regional Italian Pasta

Opening the Door to Regional Italian Pasta

This is a special message from Barilla.

America’s fascination with Italian cuisine — particularly the savory, tomato-based pasta of the immigrant Italian-American tradition — is still going strong.

But at the same time, there is a growing appetite for pasta with new, authentic flavors and simpler, fresher preparations derived from regions of Italy that operators are starting to explore.

For example, Maggiano’s Little Italy, the 45-unit casual chain owned by Dallas-base

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