The most exciting challenge facing our Company is the ability to continually improve in all of our activities. What is at stake is the sustainability of our growth, our future, the future of our children.Guido, Luca and Paolo Barilla
Pietro Barilla opened a bread and pasta shop in Parma.
The first factory
First factory is built: 80 workers produce 8 tons of pasta and 2 tons of bread per day thanks to innovative “continuous baking” oven.
First trademark by sculptor Emilio Trombara.
Start of commercial network
Start of commercial network development
by Pietro – Riccardo’s son.
Innovation in pasta production
6 continuous presses – for the first time, combining
the functions of a mixer, a kneader and a press.
Barilla launched the Phosphine pasta, enriched with phosphorus, the ideal dietary food for a critical period in Italy.
Gianni and Pietro Barilla divided up their tasks. Gianni took the manufacturing and administration, while Pietro managed the sales market, advertising and public relations.
Intellectual curiosity pushed Pietro to travel to the United States in 1950 search for the most innovative techniques on packaging, marketing and mass distribution.
While Gianni, together with Manfredo Manfredi, gave the Company’s technical innovation a new push, with the new cardboard packaging.
A courageous business choice: the traditional fresh bread bakery was closed to further develop the brand’s presence in the pasta market.
Innovation in Communication, with the partnership with graphic artist and famous architect Erberto Carboni.
Barilla entered the packaged bakery products market for the first time, with the production of breadsticks and crackers in the new bakery factory of Rubbiano (near Parma).
Innovative and impactful communication thanks to Mina’s participation - more than 60 clips for “Carosello” on Italian TV.
New production plant built in Pedrignano (Parma) that counted more than 120 meters of production line, producing 1,000 tons of pasta a day.
Barilla continues to grow in the market with the acquisition of Voiello pasta.
Thanks to the extraordinary collaboration with Giò Rossi, Barilla creates a new range of products that meet the need to "return to nature" in those years: a reassuring return to the "good things of the past"
DURING THOSE YEARS… I WAS A MAN WHO WAS SUFFERING FOR DIFFERENT REASONS, BUT THE MOST IMPORTANT ONE WAS THAT I HAD ABANDONED THE “SHIP” THAT HAD BEEN ENTRUSTED TO ME AND ON WHICH I HAD SAILED UNTIL THE AGE OF 58…
Ο Pietro Barilla κατόρθωσε να εξαγοράσει την εταιρεία του και συνέχισε την καινοτόμο προσέγγισή του στην επικοινωνία με διαφημιστικά μηνύματα από διάσημους σκηνοθέτες όπως ο Federico Fellini, και τα κινούμενα σχέδια όπως ο Little White Miller για το Mulino Bianco.
Σημαντική βιομηχανική ανάπτυξη και απόκτηση εμπορικών σημάτων στο εξωτερικό με τη Misko, την κορυφαία μάρκα ζυμαρικών στην Ελλάδα
Ιστορική μάρκα από τη Novara (Βόρεια Ιταλία) που ειδικεύεται στην παραγωγή κράκερ και μπισκότων
LET’S MOVE FORWARD, MOVE FORWARD WITH COURAGE
Top pasta brand in Turkey.
Leading crispbread brand in Northern Europe.
Inauguration of the first US plant in Ames, Iowa
Joint venture with Herdez top pasta company in Mexico
Top softbread brand in France
Inauguration of Academia Barilla: an international project devoted to safeguarding, developing, and promoting the regional Italian gastronomic culture as a unique World heritage
Expansion continues in US with second pasta plant in Avon, NY
The BCFN was created to better understand and share knowledge about the food chain, from production, to waste, consumption, and sustainability.
It’s an international, multidisciplinary center of high-level experts who tackle complex issues and translate them into simple messages and proposals
The first Pasta Sauces Plant in Italy, in technologically advanced, high potential, efficient and sustainable facility
New Gluten Free line launched across the world
Inauguration in Châteauroux
Barilla opens the biggest plant of industrially produced bakery product in France, at the forefront for efficiency and environmental performances
Wheat transport train
The first wheat transport train arrives at the Barilla
plant in Parma.
Good for You,
Good for the Planet
The company continues to improve the nutritional profile of its products, replacing palm oil in its bakery portfolio and expanding the range of whole grain products.
The new Bio/Organic Pasta is launched on the European and US markets: 100% selected durum wheat from organic farms
A shape is drawn on the computer, then the information is transmitted to the printer that materializes it using dough instead of ink
Barilla celebrates 140 years of its history - the journey continues...
Since 140 years Barilla is passionate about pasta, from the field to the table, and it is committed to bring people the best experiences: high quality and great tasty moments, preserving our planet
WE CONSIDER THE COMPANY’S POSITION NOT AS A PERSONAL PRIVILEGE, BUT AS A RESPONSIBILITY FOR THE TRANSMISSION OF VALUES, BEHAVIORS AND SKILLS THAT MUST BE NURTURED OVER TIME FOR THE GENERATIONS TO COME