Search by Products, Recipes and News about Barilla for Professionals.Results for:Oops! We found no results matching your search.Load moreChoose your country and languageHomeNews & MediaAl Bronzo Spotlight Series: Radiatori
Editorial
Al Bronzo Spotlight Series: Radiatori
Barilla Al Bronzo®, our new imported, bronze die pasta from Italy is officially in market for foodservice! One of the newest shapes is Radiatori, which gets its name from the radiators they were patterned after, sometime back between the 1920s and 1940s. The open center and large surface area hold thick sauces well, and the ruffled edges trap the savory bits of meaty ragus, from lamb to veal to rabbit or pork.
Just as radiators maximize surface area to exchange heat, Radiatori uses that feature to absorb flavors. Their dense structure also makes them a good choice for cold pasta salads, as they retain their al dente bite well – especially with Al Bronzo’s high protein content wheat.
Radiatori originated in the 1920s-30s in Southern Italy, where it features in meat sauces and rustic preparations, often with tomato bases. According to Datassential’s AI tools, Radiatori is expected to grow 25% on menus in the next 4 years.
Here are a few of our favorite Radiatori recipes from our Chef Lorenzo Boni:
Here Chef pairs the famous bolognese of his native Bologna with Radiatori. It’s a great match, as the shape is perfect for holding onto all the tiny bits of slow-cooked meat and vegetables.
Al Bronzo Radiatori With Creamy Bolognese Sauce The presentation of this dish is dynamite, with bold, vibrant greens from creamy pea sauce, touched off with savory, textural elements with the pancetta and reggiano. Delicious!
Al Bronzo Radiatori With Creamy Peas, Crispy Pancetta And Parmigiano-Reggiano What will you create with Al Bronzo Radiatori?
