To talk about Barilla is to tell one of the most recognized Italian business stories in the world. For almost 150 years, the name has been synonymous with pasta, bread, and baked goods, as well as with continuous evolution, attention to quality, and environmental responsibility. Today, Barilla is not only a global leader in food but also a protagonist in the shift toward more sustainable agricultural systems, such as regenerative agriculture.
Parma, where it all began
The history of Barilla began in 1877, when Pietro Barilla opened a small bakery and pasta workshop in Parma’s center. From the very beginning, Barilla focused on two key elements: the quality of its raw materials and the artisanal care taken in producing its products.
Over the years, the business grew and, thanks to the arrival of Pietro’s sons, Gualtiero and Riccardo, it gradually transformed into an industry. In the 1920s and 1930s, Barilla abandoned bread production to focus exclusively on pasta, sensing the growing demand for this food in Italian society.
The boom years and internationalization
In the post-war years, the company experienced a renaissance: production facilities were modernized, investments were made in innovation and in communication that set a precedent. The brand no longer spoke only of pasta, but of values: family, warmth, and Italianness. It was an intuition that transformed an everyday food into a cultural symbol.
The 1960s and 1970s marked a golden age for Barilla, which became synonymous with high-quality pasta throughout Italy. The introduction of the famous “Mulino Bianco” in 1975 expanded the range of baked goods, revolutionizing breakfast and snacks for Italians. During this period, Barilla also began internationalizing, exporting Italian gastronomic culture worldwide. It acquired important brands such as Voiello and Pavesi and, later, foreign companies, thereby consolidating its presence in Europe and around the world.
From supply chain to field: a commitment to regenerative agriculture
Product quality starts with the land. Barilla understood this long ago and works closely with farmers, suppliers, and local communities to improve the sustainability of its raw material supply chain.
Mulino Bianco has thus become the first certified bakery brand to produce products using wheat and raw materials grown entirely in accordance with Food Chain ID’s Regenerative Agriculture Standard. It is a pioneering practice that reduces environmental impact and CO2 emissions, restores soil fertility, increases biodiversity, and guarantees the availability of resources for future generations.
In 2023, together with Davines Group, a leader in the professional cosmetics sector, Barilla also launched “Bello&Buono” (Beautiful&Good). This three-year regenerative agriculture project involves cultivating cereals and legumes in rotation with essences for the cosmetics industry to promote soil regeneration.
Tradition and innovation at work for cuisine
Barilla continues to uphold its founding values: quality, innovation, and consumer focus. With a range of products that meet the needs of all types of customers – from classic pasta to whole-grain and gluten-free lines – Barilla is a benchmark for those who love Italian cuisine. The company continually invests in research, collaborating with chefs, nutritionists, and universities to promote a healthy, sustainable diet.
Barilla today: a symbol of Made in Italy
Today, Barilla is a global food group with over 8,000 employees, present in more than 100 countries, with factories in Europe, America, and Asia, and a portfolio that includes pasta, sauces, baked goods, bread, and snacks. Despite its international scale, the company continues to be run by the Barilla family, now in its fourth generation, and serves as a model of Italian excellence around the world. The ability to innovate, combined with a deep loyalty to tradition, has allowed the brand to maintain its identity and win over millions of consumers.
Congratulations to those who spread Italian food traditions around the world!
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