Emilia-Romagna is known for its rich culinary tradition, including prosciutto di Parma, Parmigiano Reggiano, and balsamic vinegar. Barilla, founded in 1877 by Pietro Barilla Sr. in Parma, initially struggled but grew significantly, producing 2,500 kilograms of pasta by 1905. The company, now managed by his great-grandsons, operates over 30 facilities globally with an annual turnover of about 4.9 billion euros as of 2024. Barilla remains connected to its roots and community through initiatives, including an interactive pasta-making experience introduced in 2022.
The Emilia-Romagna region boasts one of the richest culinary histories in Italy, recognized globally for its cheeses, meats, and vinegars like prosciutto di Parma and Parmigiano Reggiano.
Barilla started in 1877 when Pietro Barilla Sr. opened a small bread and pasta shop in Parma. Despite facing challenges, by 1905 he produced 2,500 kilograms of pasta daily.
Now run by Barilla's great-grandsons, the company operates over 30 production facilities worldwide, generating an annual turnover of about 4.9 billion euros in 2024.
The Barilla family is committed to honoring its heritage while giving back to the Parma community, with initiatives like the interactive pasta-making experience launched in 2022.
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