Barilla expands its Al Bronzo line with a new pasta format that focuses on consistency, ability to retain sauce and valorization of Italian raw materials. They are called Riccioli Al Bronzo and are produced with durum wheat semolina within a range that the company creates using 100% Italian wheat.
Italian wheat for the entire Al Bronzo line
@Barilla
One of the most interesting aspects of Riccioli concerns the origin of the raw material. The new format in fact becomes part of Barilla’s Al Bronzo line, a range characterized by the use of durum wheat grown in Italy and selected through dedicated supply chains.
In recent years the company has invested heavily in strengthening national supply chains, focusing on agreements with Italian farmers to guarantee quality, traceability and supply of raw materials. I Riccioli therefore follows the same production philosophy that distinguishes the entire Al Bronzo line.
How the new Riccioli are made
Riccioli Al Bronzo reinterprets traditional short pasta shapes through a shape designed to better capture the seasoning. They have a cylindrical body around which five fins develop which create deep grooves.
This particular structure allows the sauce to adhere to the surface and collect in the internal spaces, distributing itself evenly during tasting. The goal is to offer a pasta that is able to make the most of every type of seasoning, especially the richer and more enveloping ones.
Bronze workmanship that makes the difference
Like all the products in the range, the Riccioli are also made through bronze drawing. This process gives the pasta a rougher surface than that obtained with traditional dies.
The micro-incisions that form during processing favor the adhesion of the sauce and help create a fuller consistency. On a visual level, the pasta also stands out for its characteristic amber yellow color and its deliberately more rustic appearance.
Which condiments to pair them with
According to Barilla, Riccioli Al Bronzo are particularly suitable for creamy sauces and vegetable-based recipes. The large and sculpted shape allows it to hold more structured condiments well, creating a balance between pasta and sauce in every forkful.
Available in the 500 gram format, the new Riccioli represent the latest innovation in a line that aims to combine Italian tradition, bronze work and the valorisation of durum wheat grown in our country.
Ingredients and nutritional values
Riccioli Al Bronzo are made with essential ingredients, in line with the tradition of Italian dry pasta: water and durum wheat semolina. From a nutritional point of view, they provide 359 kcal per 100 grams of product, with 69.7 grams of carbohydrates, 14 grams of proteins and 2 grams of fats, of which 0.4 grams are saturated. They also contain 3 grams of fiber, 3.5 grams of sugars and a very small amount of salt (0.013 grams per 100 grams).
Cooking tips and passive cooking
For optimal preparation, Barilla recommends cooking 100 grams of pasta in a liter of water with approximately 7 grams of salt, equivalent to a teaspoon.
The company also recalls the possibility of using so-called passive cooking, a technique known since the mid-nineteenth century which consists of turning off the stove after about two minutes of boiling, covering the pot with a lid and letting the pasta complete cooking by exploiting the accumulated heat. According to Barilla, this method can help reduce energy consumption and CO₂e emissions associated with pasta preparation, as long as the indicated cooking times are respected.
