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SHARE THE TABLE® Make Mealtime More MeaningfulPreparing and eating food together is one of the simplest things you can do to live better. Enjoying great
food together not only gives you the energy to think, play and do your favorite things, but it also keeps you
healthy—physically, mentally, and emotionally. The road to having meaningful meals is not just about doing
it—it’s about doing it well. It’s about learning new skills you will use your whole life. It’s about eating what is
good for you and also what is good for the planet. It’s about creating an environment for yourself and your
family where you can learn about, support, and enjoy each other. So, how can you make it happen? We’re
going to help show you how!
Steps
There are five ways you can make mealtime more meaningful! Each activity will tell you the way it will help
you make mealtime more meaningful—just look for the icon!
This guide will give you some ideas of how to do this with your family through nutrition, meal planning, meal
preparation and focusing on the people at the table. And you’ll even learn a little bit about Italy along the way!
Earning Your Patch
Not only will you learn fun ideas to make more meaningful meals with these activities, but you also have an
opportunity to earn your next patch! Each age level needs to complete the following number of activities:
• Daisies and Brownies are required to complete at least 6 activities
• Juniors and Cadettes are required to complete at least 8 activities
• Seniors and Ambassadors are required to complete at least 10 activities
Just look for the activities marked with the Girl Scouts
trademark trefoil for those that are required.
When you have earned this patch, you will be able to help bring your family and friends together for
more meaningful meals.
Make and eat healthy and good food
Talk and do things with your familymore at dinner
Eat together as much as you can
Help make mealtime happen
Put away, cut or “turn off” any distractions
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The copyrights to the character Chef Piccolo are the sole property of Barilla®.
Ciao! Mi chiamo Chef Piccolo! (Hello! My name is Chef Piccolo!)
I will be your guide. I hope you have fun
exploring all the different ways to make
your mealtime more meaningful with
me and my vegetable friends!
ON YOUR MARK, GET SET, “VAI” (GO)! Now that you are ready to get started, how do you use this guide? First, find the activities for your group:
LEVEL 1 (Daisies & Brownies) ..........................................................................................................Pages 3–9
LEVEL 2 (Juniors, Cadettes, Seniors & Ambassadors) ...................................................Pages 10–17
ALL PLAY (Everyone!) ..................................................................................................Pages 18–34
MEET OUR NUTRITIONIST!How does Barilla make products that are good for you? We work with super smart
nutritionists! Meet Anna, our good-for-you gastronomy guru! Among many of
the other things she does every day, she helped create the nutrition resources
available in this guide. Let’s learn a little more about what she does:
What do you do as a Registered Dietitian and Nutritionist for Barilla?
As a Registered Dietitian and Nutritionist for Barilla I get to work in many different areas.
These areas include research and product development, employee wellness programs,
and even participating in various public relations and consumer event activities.
How did you decide to become a nutritionist?
I was always interested in food and nutrition. I loved cooking from a young age and initially went to culinary
school. While there, I had a few nutrition classes and met chef instructors who were dietitians. That was
when I realized you truly can have great tasting food that is healthy for you! After learning all the details
and the “how to” for cooking, I wanted to better understand nutrition and went on to become a dietitian.
What advice do you have for young people who want to become a nutritionist?
Study hard and pursue your dream! With the United States having one of the highest rates of overweight
people and obesity, we need more dietitians and nutritionists in the U.S. to help educate people.
What do you love most about being a nutritionist?
I love that there are many different things you can do! Whether working in a hospital with patients,
counseling individuals in a private practice, working for schools or food companies, or even grocery
stores—the options are endless.
What is one of your best nutrition tip for kids?
All foods can be part of a healthy diet. Learn which ones you should have often (at the bottom of the
Mediterranean Food Pyramid) and which ones are special treats (at the tip top of the Mediterranean Food
Pyramid) and enjoy every bite! Food is more than just about nutrition, it’s enjoyment and sharing the table
with family and friends.
What is your favorite pasta recipe?
My favorite pasta recipe is Barilla® White Fiber Rotini with Arugula & Peppers which provides 3 times more
fiber than regular pasta; it’s delicious and nutritious!
Tools
• Printable food images (download from Barilla.com/GirlScouts)
• Double Pyramid (see reference guide)
• Crayons, kids’ safety scissors, glue sticks, dry pasta
• Real fruits and/or vegetables
• Construction paper
Instructions
1. Learn about the Double Pyramid from your Troop
Leader, teacher or parent.
2. See and touch actual foods from the Double Pyramid
that your Troop Leader, teacher or parent share
with you.
3. Color your food images and cut them out. Choose the
ones you like and set aside.
4. Draw your own pyramid on a piece of paper with a
ruler, and color it with shades of green, yellow and red
like the Double Pyramid.
5. Glue your food images on the pyramid.
6. Talk about it with your friends.
7. Share your work and what you learned with your family.
Food CollageMaking the right food choices is an important part of meaningful meals. The Mediterranean Way of Living is
a healthy approach and Italian food is a part of it, including pasta. Eating well can give you the right energy
to learn, play, dress up and do all the other activities you love to do! This way, you will be able to not only
take better care of yourself, but also do the things you love and be there for your friends and family.
3
LEVEL 1
Tools
• Double Pyramid (see reference guide)
• Blank game card (download from Barilla.com/GirlScouts)
• Printable food images (download from Barilla.com/GirlScouts)
• Mix of short shape, dry pasta for game pieces
• Kids’ safety scissors and glue or tape
• Empty container
Alternate Idea: Play the Go-Slow-Whoa! game at home
with the foods in your kitchen pantry or cabinets. Mark
your snacks with red, yellow, or green light stickers (found
in any office supply store) so you have a reminder of what
to choose when it is time for a snack!
Instructions
1. Learn about the Double Pyramid from your
Troop Leader, teacher or parent.
2. Make your custom Bingo Game Card: Cut out all the
food images into squares. Pick 12 “Go” foods, 8 “Slow”
foods and 4 “Whoa!” foods. Mix up your 12 “Go” foods
and glue them in the green “Go” columns. Mix up your
8 “Slow” foods and glue them in the yellow “Slow”
columns. Finally, mix up your 4 “Whoa!” foods and put
them in the red “Whoa!” column.
3. Meanwhile, your Troop Leader, teacher or parent cuts
out all the food images and puts them into an empty
container. He or she draws the first food item and calls
it out to the team.
4. If you have the food item on your card, mark it with a
piece of dry pasta.
5. The first person to get 3 “Go”, 2 “Slow” and 1 “Whoa!”
foods in any single row across wins the round by calling
out “Bingo!”. Another way to play the game could be the
person with the most number of “Go” foods wins. You
choose which way to play with your friends!
6. Share what you learned about “Go”, “Slow” and “Whoa!”
foods with your family.
Go-Slow-Whoa! Food BingoMaking the right food choices is an important part of meaningful meals. Knowing which foods you can
have a lot of (“Go”, or “green light” foods), which ones you can have a good amount of (“Slow”, or “yellow
light” foods) and which ones you can have the smallest amount of (“Whoa!”, or “red light” foods) is a great
way to start. Knowing and practicing this in your everyday life will give you the right kind of energy to do
everything you want with your family and friends.
4
DID YOU KNOW?
Pasta is a “Go” food! But there is a right way to eat
pasta. Follow these basic tips for the best approach:
1. Watch you portion size (up to 1 cup for ages 5-10
and up to 2 cups for ages 11+).
2. Eat it with other “Go” foods like vegetables,
beans, fish or lean meats.
3. Limit heavy, buttery or creamy sauces, which are
“Whoa!” foods.
LEVEL 1
Tools
DYING PASTA
• Various uncooked/dry pasta shapes
• Rubbing alcohol
• Food coloring
• Large re-sealable plastic bags
• Wax paper
• Rubber gloves
CRAFT MATERIALS
• Assorted craft items like pipe cleaners,
beads, craft string, small foam shapes, buttons,
pom-poms, beadie eyes, feathers, sparkle pens,
glitter, crayons, markers, paper punches, etc.
• Yarn or string
• Construction paper
• Craft paper or newspaper
• Kids’ safety scissors
• Glue sticks or craft glue
Instructions
Try these fun ideas for creating great pasta art and gifts
for you and your family or friends! Share with them all the
new shapes you learned about and ones you want to try.
Find more activities at Barilla.com/GirlScouts.
DYING PASTA
Colored pasta is easy to do and lends itself to so many
fun crafty projects. Ask a grown-up to help make the
colored pasta and do this in a well-ventilated area.
1. Pour 1/8 cup of rubbing alcohol (or ¼ cup vinegar) into
a plastic re-sealable bag.
2. Add a few drops of food coloring to the plastic bag.
3. Add ½ lb of dry pasta to the plastic bag.
4. Seal the bag and shake, making sure that
the pasta is coated well.
5. Set out sheets of wax paper on your work surface.
6. Put on rubber gloves.
7. Remove the pasta from the plastic bags and
place on the wax paper to dry.
8. Repeat steps 1 through 7 for each color.
9. Make sure pasta is completely dry before
storing in containers/plastic bags.
NOTE: Finished dyed pasta CANNOT be eaten.
Noodle-DoodleKeeping things different can make everyday fun, giving you a reason to look forward to something new to
do and inspiring you to do it more often. Changing your meal to be a little different can help bring fun to
dinnertime—especially with pasta!
Touching and feeling all the different shapes of pasta to create lots of different art projects helps you to
develop your creativity—a skill we also need in meal planning and cooking!
FUN FACT
Barilla® makes enough pasta in the
USA in a year (640,000 tons) as
much as 1.75 Empire State Buildings
(365,000 tons) weigh.
5
continued on p.6
LEVEL 1
FUN FACT
Barilla® makes 160 pasta shapes
around the world.
FUN FACT
Barilla® makes enough spaghetti
around the world to stretch 46.6 million
miles—that’s enough to go around the
sun more than 17 times!.
PASTA CARD-O-RAMA
Making a colorful and personal greeting card with pasta and crafts can add a smile to anyone’s day!
1. Lay out craft paper or newspaper on a work surface to keep it clean.
2. Set-up all the supplies in containers or bowls for easy access.
3. Decorate your construction paper with colored pasta, craft items, markers/crayons and glue.
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BEAD-A-ZITI
Combining fun beads with colorful pasta shapes make great ready-to-wear jewelry!
1. Set-up all the supplies in containers or bowls for easy access.
2. Cut strings to desired length, 18 inches works well.
3. Tie a button or bead about 1 inch up from one end of the string to use as a clasp.
4. String beads, pastas and buttons on to the string.
5. When you are done, tie a loop onto the bottom end of the string, to create the “hook” for the starter button
or bead clasp.
An Italian BirthdayLearn how to celebrate your next family member’s or friend’s birthday, Italian-style!
Italian children celebrate their birthdays in much the same way as children in the United States. The celebration
includes friends, family, a special cake with candles and wonderful food. Italian children sing the same birthday
song as children in the United States. Candles are blown out, and wishes are made. Good luck is passed on by
pulling the birthday child’s ear. The ear is pulled as many times as how old the child has now become.
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LEVEL 1
Instructions
Italian children sing the same birthday song as children in the United States. Can you guess how to sing it in Italian
from these Italian phrases and favorite birthday things?
festeggiato (fes-teh-ja-toe) birthday girl or boy
buon compleanno (bone | kome-play-ahn-no) happy birthday
tanti auguri (tahn-tee | ah-goo-ree) best wishes
altri cento anni (ahl-tree | chen-toe | on-knee) wishing the birthday girl/boy to live long enough to celebrate 100 more birthdays
a te (ah | teh) to you
quanti anni hai? (kah-wahn-tee | on-knee | hi) how old are you?
sono ___ anni (so-no | __ | on-knee) I am __ years old
torta di compleanno (tore-tah | dee | kome-play-ahn-no) birthday cake
regali di compleanno (ree-gahl-lee | dee | kome-play-ahn-no) birthday presents
festa di compleanno (fes-tah | dee | kome-play-ahn-no) birthday celebration
candele di compleanno (con-dell-leh | dee | kome-play-ahn-no) birthday candles
The Pasta PokeyHelping out in the kitchen makes mealtime more fun! It gives everyone a chance to spend more time
together while learning something new.
One dish that everyone can agree is yummy is pasta! Let’s learn a song to help us remember how to cook
pasta at home. When you are at home, try cooking pasta with a grown-up’s help at the stove.
Buon Appetito!
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LEVEL 1
continued on p.9
Instructions
Stand in a large circle with a little space in between, and sing!
You fill a pot with water (stand straight with arms in front forming a circle)
[You] boil it on the stove (squat down and slowly stand, wiggle your fingers slowly with arms in front to above your head)
You add a little salt (put your forefinger and thumb together, place it in the palm of your other hand—
do a pinching motion, lift your hand and release the salt! )
And you stir it all about (make two fists, putting one on top of the other and make a stirring motion)
You do the pasta pokey (wiggle like a piece of cooked spaghetti!)
and you wiggle all around (keep wiggling!)
That’s what it’s all about (stand and clap 3 times)
NEXT STEP! (yell it out loud!)
Now you add the pasta (stand legs together, one arm in a half circle in front and the other flip your wrist inside
the half circle like you are pouring a cup of pasta into the pot)
You boil it all again (squat down and slowly stand, wiggling your fingers slowly with arms in front to above your head),
You cook it ‘til it’s done (stand legs together, tap your wrist with your index finger like you are tapping your watch)
And stir it all about (make two fists, putting one on top of the other and make a stirring motion in a circle)
You do the pasta pokey
And you wiggle all around
That’s what it’s all about
LAST STEP!(yell it out loud!)
You cook ‘til Al Dente, and (bite a piece of invisible spaghetti)
Drain the pasta well (standing legs together, shake your hips and put your arms in front like you are hold a
drainer and move them together back and forth, left and right)
You add your favorite sauce (rub your tummy)
And eat all it about (pretend to eat)
You do the pasta pokey
And you wiggle all around
That’s what it’s all about
DID YOU KNOW?
The best way to eat pasta is what the Italians
call “Al Dente”, which means “to the tooth”. Well,
what does that mean? Al dente pasta means that
it is cooked to be firm, but not hard.
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Tools
• Double Pyramid (see reference guide)
• Old magazines
• Scissors, glue, poster boards or
construction paper
Instructions
1. Draw two large blank pyramids of equal size on paper
or poster board.
2. Create a food collage of your recent meals or
your favorite foods by cutting out images from old
magazines and gluing them on the first pyramid. Place
the foods you eat most on the bottom, the foods you
eat moderately in the middle and the foods you eat
least on the top of the pyramid.
3. Next, learn about the Double Pyramid with your Troop
Leader, teacher or parent.
4. Now, create another collage on the second pyramid
of how you would change your meals to make even
better food choices based on what you just learned
about the Double Pyramid.
5. Talk about it with your friends.
6. Share your work and what you learned with your family.
Good For You and Good For The Planet, Part 1Making the right food choices is an important part of meaningful meals. The Mediterranean Way of Living is a
healthy approach and Italian food is a part of it, including pasta. The Food Pyramid recommends a structure
for foods you can have a lot of (“Go”, or “green light” foods), ones you can have a good amount of (“Slow”, or
“yellow light” foods) and ones you can have the smallest amount of (“Whoa!”, or “red light” foods).
Eating well can give you the right energy to learn, swim, run, dance and do all the other activities you love
to do! This way, you will be able to not only take better care of yourself, but also do the things you love and
be there for your friends and family.
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7 SIMPLE STEPS TO GOOD EATING source: www.oldwayspt.org
1. Eat lots of vegetables.
2. Change the way you think about meat—
enjoy smaller 3 ounce portions.
3. Always eat breakfast.
4. Eat seafood twice a week.
5. Cook a vegetarian meal one night a week.
6. Use good fats.
7. Enjoy some dairy products.
8. Try fresh fruit for dessert.
LEVEL 2
Tools
• Double Pyramid (see reference guide)
• The Story of Pasta
• Paper, pens and markers
Instructions
1. Learn about the Double Pyramid with your Troop
Leader, teacher or parent.
2. Draw your own pyramid—place your favorite foods on
the pyramid.
3. Discuss The Story of Pasta (Pasta Life Cycle). What do
you think the environmental impact is?
4. Select your favorite food. Trace the path of its
production—from farm to table—and think about it’s
ecological, water and carbon footprints.
5. At home, try playing the Shop for Sustainability digital
game at Barilla.com/GirlScouts (with your parent’s
consent) to learn more about the impact of foods on
the environment.
6. Share your work and what you learned with your family.
Good For You and Good For The Planet, Part 2Eating well, like from the Double Pyramid, is important for meaningful meals. Not only can it provide you with the
right energy to do your best every day, but did you know you could also have an impact on the environment?
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WHAT ABOUT PASTA?
Pasta is not only good for you, but it’s also
good for the planet! It has a lower ecological
footprint and is a “Go” food especially when
you eat it as follows:
1. Watch your portion size (up to 1 cup for
ages 5-10 and up to 2 cups for ages 11+).
2. Eat it with other “Go” foods like vegetables,
beans, fish or lean meats.
3. Limit heavy, buttery or creamy sauces,
which are “Whoa!” foods.
LEVEL 2
Tools
• How to Read a Nutrition Label and
Ingredient Statement
(see reference guide)
• Food for My Body (see reference guide)
• A range of empty and clean packages (bottles,
boxes, bags, etc.) that best represent the foods
and beverages you normally consume in an
average day
• Pencil and paper
Instructions
1. Review How to Read a Nutrition Label and Ingredient
Statement, and Food for My Body with your Troop
Leader, teacher or parent.
2. Break up into teams.
3. Use your empty packages to locate the number
of calories in a serving. Multiply by the number of
servings you think you actually eat or drink to arrive at
the total calories you would consume. Add up all your
totals to see how many calories you consume.
4. For a bigger challenge, do the same exercise for the
amount of carbohydrates, protein and fats you consume.
5. Discuss and compare with your friends and Troop
Leader, teacher or parent.
I am What I Eat!Eating together with your family is not just a chance to catch up, but it’s also a way to take care of yourself.
A recent survey found that families that eat dinner together less frequently than five times per week are
more than twice as likely to have overweight children than those who share meals more often.
This activity will help you become more aware of what you eat and how much you eat so that you can learn
how to pick the right foods for you to bring to your family dinner table.
(source: Share the Table®: Barilla® The State of Dinnertime in America A White Paper Study, 2009).
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LEVEL 2
Tools
• Pasta Charades Object Cards—print out from
Barilla.com/GirlScouts and cut along dotted lines;
fold pieces and place in an empty container
• Pasta Charades Master Pasta Guide—print out
from Barilla.com/GirlScouts, one for each team
• Pasta Charades Answer Guide—print out from
Barilla.com/GirlScouts for the Troop Leader,
teacher or parent
• Pencil/pen and a piece of paper to track
team points
• Timer
Instructions
CHARADES SET-UP
• Choose the symbols you would like to use for the
four Pasta Charades categories: Objects, Animals,
Nature, Humans.
• Determine game rules as a group. Here are some
ideas: The “actor” has 2 minutes in which to convey the
secret phrase to the guessers by pantomime. The actor
cannot make any sounds, point to objects, or “mouth”
the words.
• Divide into two teams. Each team decides the order for
member play (“actors”).
• Cut out the objects from the Pasta Charades Object
Card, place into a container and mix up the pieces.
• Flip a coin to decide which team goes first.
PLAYING CHARADES
• Team #1’s first “actor” picks an object slip from the
container. The selected object is kept a secret from all
other team members, the “guessers”.
• The “guessers” try to guess the object based on the
“actor’s” performance. They can ask questions, and the
“actor” can give non-verbal responses, like nodding.
“Guessers” have to do two things: 1) Guess the object
the “actor” is acting out and 2) Match the object to
a pasta shape on the Pasta Charades Master Pasta
Guide. The Troop Leader, teacher or parent is the
“referee” and decides if the match is correct or not.
If any of the “guessers” does both required actions
within the time limit, the team wins the round and gets
3 points. If the object is guessed, but the pasta match
is not, the team gets 1 point. If neither is guessed when
the time limit expires, the other team gets 1 point.
• The teams alternate until each team member has
had an opportunity to be the actor, or objects have
been exhausted.
• The team with the most points wins.
Pasta CharadesThey say variety is the spice of life—and it’s also one way to keep dinners fun and give you a reason to do
it more often. Making your meal a little different can help bring variety to dinnertime.
Getting to know a little more about your food is fun and is a great way to inspire creativity in the kitchen—
there are so many different ways to mix up your meals!
13
LEVEL 2
DID YOU KNOW?
Pasta is more than just a delicious meal,
it’s an integral part of Italian culture. In Italy,
pasta is an art form that reflects the Italian
lifestyle. Nature and industry inspire many of
the shapes that you find on your dinner table.
Some shapes are inspired by zoology, while
others are from botany and still more are
created to reflect modern industry. Each shape
reflects the natural and industrial wonders
of the region where it was created, and the
flavors of the area. The different shapes are
structured to accompany different types
of sauces—some are made to hold hearty,
chunkier sauces, and others are perfect for
light and delicate sauces.
Tools
• Pasta Mix and Match Guide (see reference guide)
• Enough ingredients for you and your troop
• Eco-friendly disposable bowls and
spoons for prep
• Plastic containers with lids or baggies
• Cutting boards
• Small knives for slicing
• Grater
Instructions
Break into groups for this pasta bar activity.
1. Clean, peel all the relevant ingredients.
2. Mince or dice the base flavor ingredients.
Place into bowls for the pasta bar.
3. Julienne, slice, dice or rinse the vegetables.
Place into bowls for the pasta bar.
4. Grate, shred or dice your cheese*. Place into bowls
for the pasta bar.
5. Tear, cut, chop or measure out your aromatics.
Place into bowls for the pasta bar.
6. Everyone goes through the pasta bar and picks their
ingredients to take home in plastic baggies
or containers.
7. Finish and cook at home with your pasta, protein and
oil selection.
*NOTE: Refrigerate perishable foods within two hours.
Mix & Match Pasta BarPoet Aphra Behn once said “Variety is the soul of pleasure”. It’s also one of the secrets to meaningful
meals! By bringing a new twist on an old favorite, dinnertime can become fun. Pasta is a great way to bring
variety to your family meals. Our mix and match guide is a great way to start. Use your favorite seasonal
vegetables to make it your own.
14
LEVEL 2
SpringLight Pasta
SummerPasta Salads
FallHearty Pasta & Soups
WinterBaked Pasta & Soups
Reference: Seasonal Fresh Produce Guide
DID YOU KNOW?
In general, the heartier the shape, the more robust
the sauce. Conversely, the more delicate the shape,
the more simple the sauce. Here are just a few ideas:
• Tube Shapes, like Penne or Rigatoni, are thick
enough for full-flavored sauces. The large
diameter combined with ridges makes them ideal
to hold sauce both inside and out! These shapes
can withstand any kind of sauce from a chunky
vegetable or meat sauce, to a simple dairy or
tomato sauce or just olive oil.
• Tortellini is perfect in broths or soups or simply
serve with olive oil and freshly grated
parmigiano reggiano.
• Angel Hair is really delicate and needs a light
structured sauce like tomato & basil.
Tools
• Library
• Internet (with parental consent)
• Magazines
• Recipes
Instructions
1. Learn about how food culture can be similar across the
world. For example, it’s kind of fun to think about how
many cultures enjoy dumplings—India has samosas,
China has egg rolls, some Eastern European countries
have pierogies, and Italians have filled pastas and
gnocchi. Can you find a food that is found in different
countries? Try making one of these at home with your
family and share with your friends.
2. Learn about how another country’s food culture can
be different from your own food culture. Pick a country
and learn about what foods they eat, why and how
they eat it. Create one of the recipes and try some of
the foods. Share your findings and recipes with your
friends and family.
You Say Tomato, I Say T0-mah-toKeeping dinner interesting helps everyone enjoy mealtime more. One way to do that is to try different
food traditions.
Have you ever thought about why we eat what we eat? Who we are, where we live and how we live have
a lot to do with what we eat.
Even though there are billions of people living all over the world who have different religions, cultures,
languages, and appearances, food is one of those things that reminds us of how we are all the same too!
Appreciating different cultures and food enriches our lives and can help make mealtime more meaningful!
15
LEVEL 2
HERE’S AN IDEA!
In America, we often serve raw cut veggies with
dip, like ranch dressing. Did you know they do
something similar in Italy? It’s called “pinzimonio” and
it is a classic Italian way to enjoy all the wonderful
Mediterranean vegetables. Here’s how you can try it
at home—serve your favorite raw cut veggies with a
balsamic vinaigrette instead of ranch dressing:
• Pour 1 tbsp of balsamic vinegar (per person)
in a bowl.
• Add a pinch of salt and mix well with a fork.
• Add 3 or 4 times the amount of oil as vinegar,
depending on your personal taste.
• Divide the vinaigrette among smaller, individual
bowls that will be served to each of your guests for
dipping the vegetables before eating them.
Buon Appetito!
Tools
• Library
• Internet (with parental consent)
• Magazines
• Cooked Spaghetti, uncut
• Eco-friendly disposable forks, spoons and bowls
Instructions
1. Pick a country and learn about their food customs.
How are they different or the same from yours? Try
eating like the people in the country you selected and
share what you learned with your friends.
2. How to do the Italian Pasta Twirl!
• Use a pasta bowl rather than a plate.
• Take a spoon (a soup spoon works best) in your left
hand and hold your fork in your right hand.
• Hold both of them so the insides of each utensil are
facing towards each other. Do not hold them down flat
but on their sides.
• Using your fork, pull some pasta aside by grabbing
about 5-6 strands on average.
• Then slide the fork towards the spoon so it is
dragging along the pasta strands.
• Once the tip of the fork touches the inside of the
spoon, start twirling the fork so the pasta strings wrap
around the fork. Make sure the fork is always touching
the spoon otherwise the strands will come apart.
Once the strands are nicely wrapped around the fork
it is time to enjoy!
They Eat What?Mixing it up keeps dinner fun. One way to do that is to try different food traditions.
People around the world not only have different foods they eat, but they even have different customs!
Trying new food cultures can be one way to make dinnertime more fun while learning about other people.
16
DID YOU KNOW?
Enjoying Food in Italy
In Italy, the words “fast” and “food” are not used in
the same sentence. The idea of eating ‘on the go’ is
not common. Sitting down and enjoying the flavors
of the meal and the time and conversation with the
people at the table are treasured moments.
The Italian Menu
Traditional Italian menus have five courses, but you
do not have to have each one. A full meal usually
consists of an Antipasti (appetizer), Primo (first course),
Secondo (second course) with a Contorni (side dish),
ending with of course Dolce (dessert)! Pasta is usually
eaten as a Primo, while meat, poultry and fish are
served as the Secondo along with a vegetable as
the Contorni. While there are sweet treats served for
dessert, fruit and cheese is a favorite choice for Dolce.
Eating Pasta in Italy
• Pasta is usually not eaten as a side dish.
• Spaghetti is never cut, but always twirled.
• Pasta is never overcooked and always served
“al dente”.
• Meat-based dishes do not go with pasta, and
are not really mixed together in the same dish!
You might be surprised to learn that Spaghetti &
Meatballs are not popular in Italy for this reason.
LEVEL 2
Tools
• 5 Things You Didn’t Know About Infographic (see reference guide)
• Paper or cardstock
• Old magazines
• Glue
• Various art supplies (markers, paints, brushes, glitter)
• Laminating sheets or sheet protectors
Instructions
Use your creativity to create an infographic to help you in
the kitchen remember the easy ways to cook your pasta!
Draw the following mnemonic on your paper or cardstock,
leaving space for images:
P
PUT 4-6 cups of water in a large pot.
A ALLOW it to come to a boil.
S
SALT it lightly to your taste.
T
TAKE the water back up to a boil.
A
ADD the measured pasta.
L
LET it cook according to the time on the package.
O
OLIVE OIL is never needed with good quality pasta
to prevent sticking.
V
VERY carefully drain the pasta in a colander over the sink.
E
ENJOY immediately with your favorite sauce or just olive
oil and freshly grated parmigiano reggiano cheese.
• Cut out images from magazines that best help you
remember each line of the mnemonic and glue next to
the respective line. Allow glue to dry. Alternatively, you
can draw/sketch your images.
• Place your custom infographic in a sheet protector or
laminate it when you are done to preserve it.
Buon Appetito!
Pasta LoveBeing a part of the action makes mealtime more fun because it’s another chance to be together.
It’s also a great feeling when you’ve learned a new skill or developed an expertise.
Making a pasta meal is one of the easiest dinners for any home cook. Try cooking pasta at home—
always with a grown-up’s help at the stove. Buon Appetito!
17
LEVEL 2
Tools
• Barilla® Si.Mediterraneo Paper Plate (provided in your kit)
• Double Pyramid (see reference guide)
• Food for My Body (see reference guide)
• Printable food images (download from
Barilla.com or cut out from magazines)
• Optional: Real food
Instructions
1. Learn about the Double Pyramid with your Troop
Leader, teacher or parent.
2. Place pictures of food and/or real food on a table like
food in a buffet.
3. Each person picks up the food items for their next
meal and places it on their plate.
4. Once everyone has their meal, find a partner and
talk about the food on your plate. Some questions to
consider: Why did you pick what you picked? Was it
based on the Food Pyramid or something else? What
was the same or different from others’ choices? How
do these foods fit with the Food Pyramid that you just
learned about? What did you notice was left on the
buffet? Why do you think they were left?
5. Come together as a group and talk about what
you learned.
6. Share what you learned with your family and talk about
simple ways you can incorporate positive changes in
your meals.
Note: If you do not have a Si.Mediterraneo Paper Plate,
you can still do this activity. Take any standard sized
paper plate and draw out sections to represent the parts
of the Mediterranean Diet—vegetables, grains and lean
meat, fish or eggs.
The Grand BuffetEating well is a core part of meaningful meals. The Mediterranean Way of Living offers a way to eat that is
good for you and good for the planet! This activity gives you a chance to practice choosing the right mix of
foods to help give you the right kind of energy!
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ALL PLAY
½ VEGETABLES & FRUITS
¼ FISH & LEAN PROTEINS
¼ PASTA & OTHER GRAIN-BASED FOODS
DON’T FORGET!
Exercise is also an important part of a lifetime of good
health! Exercising is also fun and is something you
can do with friends. Regular exercise provides both
mental and physical health benefits.
(source: girlshealth.gov)
Tools
• How to Read a Nutrition Label and Ingredient
Statement (see reference guide)
• Food for My Body (see reference guide)
• (2) Eco-friendly disposable cups
• String
• (1) 10-gallon paint stick (found at hardware stores)
or wooden dowel (found at craft stores)
• Tape
• Binder clips
• Pencil
• Small to medium size beads of any type
• Various small foods of your choice like
blueberries, nuts, popcorn, beans, pasta,
and/or pretzels
Instructions
1. Review How to Read a Nutrition Label and Ingredient
Statement, and Food for My Body with your Troop
Leader, teacher or parent.
2. Break up into teams.
3. Make your scale*:
a. Poke two holes in one paper cup, one hole directly
opposite the other just under the rim of the cup.
Repeat on the second cup.
b. Pull a 10-inch string through one hole and tie a
knot on the inside of the cup. Pull the other end of
the string through the second hole and tie a knot
on the inside of the cup. Repeat on the second
cup. You should have two “buckets” now. On one
bucket, write “CALORIES IN” and on the other
bucket, write “CALORIES OUT”.
c. Hang the “buckets” from opposite ends of the
10-gallon paint stick. Tape the strings to the ends
of the stick to keep them from sliding off.
d. Attach a binder clip to the middle of the stick.
e. Hang/dangle the binder clip on a pencil. Work
the clip back and forth on the stick until the stick
hangs level.
4. Now you are ready to use your scale! Take turns with
your team members to hold the scale using the pencil.
Other team members can add the various food items
to the “CALORIES IN” bucket to represent the energy
you eat, and add beads to the “CALORIES OUT”
bucket to represent the energy you use.
5. Play around and try to balance your scale to find the
ideal balance! Try single foods first and then mix up
your variety.
*Source: kriegerscience.wordpress.com
Scale it Up, Scale it DownDid you know that the foods you eat give you different amounts of energy and do different things for your
body? It’s not only important to eat the right amount of food for the right amount of energy for the way you
live, but it is also important to eat the right kind of food for the right kind of energy too!
ALL PLAY
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Tools
• Food for My Body (see reference guide)
Experiment #1
• ½ cup semolina flour and
4 tablespoons lukewarm water
• 2 small bowls
• ½ cup sugar and 4 tablespoons lukewarm water
• strainer
Experiment #2
• 3 coffee filters
• 1 cheese cloth
• 2 clear plastic or glass cups
• 1 rubber band
• (2) 2-3oz paper cups
• water
Instructions
1. Break up into teams. Take turns doing different steps.
2. Review the Food for My Body reference guide with your
Troop Leader, teacher or parent.
3. Prepare for Experiment #1:
• Make the dough by mixing the semolina with the
lukewarm water. Knead it until it forms a ball of dough
(6 minutes). Let dough rest (2 minutes). Stretch, fold and
press the dough 3 times to allow more gluten to form
(see images A & B) . Let the dough sit (30 minutes).
• Now make your sugar solution by stirring the sugar
with the lukewarm water in a small bowl until it
dissolves to form a liquid. Set aside.
4. While the dough is forming, do Experiment #2:
• Wet all the coffee filters and place over one of the
clear glasses, folding the filters over the edge of the
glass to secure them.
• Cut one layer of cheese cloth and fit tightly over the
second clear glass with a rubber band.
• Fill both small paper cups with equal amounts of water.
• Place the 2 clear glasses side by side.
• Pour water from each of the 2 small paper cups into
each of the 2 clear glasses at the same time, at the
same rate.
• Which glass drains the water faster? This is how
simple carbohydrates, like sugar or candy, go through
your body compared to the other glass, which is like
complex carbohydrates, or foods like pasta!
5. Finish Experiment #1
• Put a stopper in the sink so that it forms a bathtub.
• Place your dough in the strainer and rinse it under
lukewarm water. What do you notice is happening?
Is the water getting cloudy? This is the starch
being released.
• Keep rinsing and kneading until it forms a sponge-
like structure. When you stretch it, you should
see a ‘net’ form. This is what the protein structure
looks like and why pasta and other complex
carbohydrates digest more slowly (see image C).
• Remove your dough from the strainer and set aside.
Clean the strainer.
• Now pour your sugar solution through the strainer.
What is left?
Sugars and Proteins and Carbs, Oh My!Have you ever heard someone talk about good or bad carbs? There is actually no food that is bad for you
if you eat it in the right way. Carbohydrates come in two forms: simple (like a lollipop) and complex (like
pasta). Simple carbs contain mostly sugar, while complex carbs contain starches (a form of sugar) and
proteins like gluten.
Gluten is the stretchy and sticky protein that forms when you mix wheat flour with water. It is what gives
structure to some of your favorite baked foods. Pasta is made from durum semolina and contains high-quality
gluten, a protein. That’s what gives pasta its chewy texture.
This activity will show you the difference between simple and complex carbs and how they work in your body.
All carbs have a nutritional value, but try to focus your intake on complex carbohydrates.
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ALL PLAY
Kneading the dough:
21
DID YOU KNOW?
Italians prefer to eat their pasta “Al Dente”, which
means “to the tooth”. Al Dente pasta means that it
is cooked to be firm, but not hard. It’s not just fun to
say and fun to eat, but better for your body as well.
Why? Because it takes a little bit more time for your
body to digest it. With slower digestion, you may
feel full longer.
Stretch, fold and press the dough 3 times.
Semolina before and after rinsing the starch away. Once you rinse the dough and stretch it, it forms a sponge-like structure.
A. B.
C.
Tools
• Italian Pantry Guide (see reference guide)
• Fresh Produce Guide (see reference guide)
• How to Read a Nutrition Label and
Ingredient Statement (see reference guide)
• Pen/Pencil
• Print out copies of Tasty Treasure Hunt
from Barilla.com/GirlScouts
Instructions
1. Road trip to your local grocery store with your
Troop Leader, teacher or parent.
2. Split up into teams and tackle the Tasty Treasure
Hunt list.
3. Regroup and discuss with your friends and Troop
Leader, teacher or parent.
Tasty Treasure HuntNow that you have learned about some really important nutrition concepts, let’s try to put them into action!
A great way to do that is to take a trip to the grocery store and look for foods you normally eat. As you do
this treasure hunt, think of what you could eat more of and what you could eat less of as you try to have
more meaningful meals.
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Family Heirloom VaseDinnertime is an opportunity to connect with your family on many different levels. It’s a chance to talk about
your day, but also start traditions. This handmade vase is just one pretty way to celebrate your family and
create a warm and happy place to talk about your day. Try other ideas from the Share The Table® placemat
to talk more and have fun with your family at the table!
ALL PLAY
Tools
• Empty, clean, glass jar
• Various paint brushes
• Multi-purpose acrylic paint
Instructions
1. Think about something you would like to learn about
your family. What is everyone’s favorite color? Go
around the table and share what you think is special
about everyone.
2. Make sure your vase is washed and completely dry.
3. Dot or dabble your design with paint and paintbrush
a little at a time to avoid streaking.
4. Allow paint to dry in between coats.
5. Ideas—make it personal with the special things about
your family! Add your family monogram, each family
member’s name, favorite quote or foods. Have fun!
6. Fill your vase with your favorite flowers and share it
with your family at your next dinner. Talk about your
design and how they are a part of it.
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HERE’S AN IDEA!
Stuck for things to say at dinner? Here are some
ideas to get you started
• Favorite things (example: what is your
favorite movie?)
• Memories (example: what is your most
embarrassing moment?)
• Wishes (example: if you had all the time in the
world, what would you do?)
• Future (example: what do you think cars could
look like in 50 years?)
• Pretending (example: if you could be any animal,
what would you be and why?)
• Interests (example: what is your favorite thing to
do on a cold winter day?)
Reporting on Meaningful Meals
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Meaningful Meal Ingredients1
• Choose the meal together
• Prepare the meal together
• Choose foods enjoyed by everyone
• Try new foods
• Schedule the time in advance
• Eat in the same room
• Sit down at the table, at the same time until
everyone is finished
• Everyone in the family is present
• Turn off the TV
• Don’t answer the phone or door
• Put away cell phones
• Relax and don’t rush
• Clean-up together
• Encourage everyone to talk and listen to
each other
• Laugh together
• Keep the conversation positive
• Try “conversation starters” (ex., “The best part of my day today…)
Instructions
1. Pretend you are a reporter for your local newspaper.
Create a list of questions you would like to ask
about other people’s mealtime memories. Use the
Meaningful Meals Ingredients list to help you.
2. Interview one or two grown-up family members (mom,
dad, grandparent, aunt, uncle, etc.) about their favorite
mealtime memories when they were growing up. Write
down what you learned and any ideas that come to mind.
3. Pair off with another friend and ask each other about
your favorite family meal memories. Write down what
you learned and any ideas that come to mind.
4. Come together as a whole group to share what you
learned and what you want to bring to your house to
have a great family meal. Were there things that were
not part of the Meaningful Meals Ingredients list?
Were there any surprises? What can you do to make
mealtime more meaningful?
5. The Troop Leader, teacher or parent takes notes and
distributes to each of the girls so they don’t forget
the ingredients to have a meaningful meal.
There are lots of ingredients that can make mealtime meaningful for you and your family. You might even
find that some of the best memories happen around a meal. While it’s probably not possible to make
every meal a special moment, there are things we can do to help make mealtime a positive and enjoyable
experience more often. Learning from the wisdom of your family and friends is a great way to start
gathering ideas to make that happen.
1 These positive qualities of good family meals are based on a national study of 1,000 children ages 8-18 sponsored by Barilla® and analyzed by William Doherty, Ph.D. The positive qualities were all related to children’s positive development and psychological well-being.
INTERVIEW QUESTION IDEAS
1. What made family mealtime so special?
2. Who helped make family mealtime special?
3. If you had to make a recipe card for why family
mealtime went well, what ingredients would be
on your recipe card (for example: no TV, good
food, etc.)?
4. What did the end result look like (for example:
people laughing, everyone is there, etc.)?
Practice Makes Perfect (for Meaningful Meals)
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ALL PLAY
Tools
• Snack
• Table & chairs
Meaningful Meal Ingredients1
• Choose the meal together
• Prepare the meal together
• Choose foods enjoyed by everyone
• Try new foods
• Schedule the time in advance
• Eat in the same room
• Sit down at the table, at the same time until
everyone is finished
• Everyone in the family is present
• Turn off the TV
• Don’t answer the phone or door
• Put away cell phones
• Relax and don’t rush
• Clean-up together
• Encourage everyone to talk and listen to
each other
• Laugh together
• Keep the conversation positive
• Try “conversation starters” (ex., “The best part of my day today…)
Instructions
1. Sit around the table with your friends for snack time.
2. Elect two different friends to think of conversation
starters for the rest of the group. For example: “The
best thing that happened today was…”, “What I like to
do most during the summer is…”.
3. Go around the table so each person gets to answer the
question and/or tell a story about their answer. It’s okay
to pass on a question if it is your turn and you don’t
have something to say. Remember to listen to each
other and enjoy getting to know your friends better.
4. At the end of the meal, discuss with your group
what you liked about the meal conversation. Name
something you learned about a friend. Did it surprise
you? Review the Meaningful Meal Ingredients list.
Which ones did you and your group experience? What
can you do at home?
One of the best things about eating together is learning about each other, telling stories from your day or
sharing jokes to laugh over. It’s even better when everyone has a chance to participate in the conversation.
And it’s best when everyone is really listening! You might be surprised to know that it sometimes takes a
little practice to learn what goes into a good family meal conversation. Let’s give it a try with this activity.
1 These positive qualities of good family meals are based on a national study of 1,000 children ages 8-18 sponsored by Barilla® and analyzed by William Doherty, Ph.D. The positive qualities were all related to children’s positive development and psychological well-being.
MEET DR. DOHERTY
Dr. William Doherty is a
teacher, an author and a family
counselor. He currently works
at the University of Minnesota
and studies how family meals
can help kids and families.
He has two grown up children and four
grandchildren ages 2-8 years.
Magical Mealtime Moments
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Being together at the table is not just about eating a great meal—it’s about having fun with the people you care
about. Laughing, learning and sharing are important ways to bring your family closer. Sometimes we have a bad
day. Sometimes we are tired. Sometimes we all need a little help getting everyone involved at the table. Try
these easy ideas for enjoying your time at the table over a snack with your friends.
Bucket-filling
Everyone carries an invisible bucket that holds our good thoughts and feelings. When our buckets are full, we feel happy
and when our buckets are empty, we feel sad. You can fill other people’s buckets when you do and say things that are
kind, considerate, caring and respectful. You can also dip into buckets and remove those good feelings by being mean,
inconsiderate, uncaring or disrespectful. Words can either fill a bucket or dip into it. Go around the table and ask each person
to talk about what they did to fill someone’s bucket today or an idea they have to fill someone’s bucket another day.
(source: www.bucketfillers101.com)
And the Story Goes Like This...
1. One person at the table gets to pick a topic and start a story.
2. Go around the table having each person add more to the story—either a short sentence, or an entire segment.
3. The story finishes whenever everyone feels like you have an ending!
Roses & Thorns
1. Everyone takes a turn describing a good thing that happened that day (rose) and a low moment or tough problem
they had to deal with (thorn).
2. Talk about your stories with your family.
Name that Tune
1. Decide on a theme like TV theme songs or children’s nursery rhymes.
2. The first person to play hums 5 to 10 seconds of the song for the rest of the family to guess. The first person to
wave their napkin in the air makes their guess. If it’s right, they get a point.
3. Everyone at the table gets turns and the person with the most points at the end of the game wins.
Try other variations to this game, like quoting favorite movie lines (“Name that Movie”) or quotes from books (“Name
that Book”) or musicals (“Name that Musical”)!
I Spy
1. Look around and quietly pick an object that can be seen by everyone at the table.
2. Say, “I spy with my little eye”, and then give some description of the object, such as “something that starts with the
letter B”, “something pink” or “something shiny”.
3. Everyone else at the table takes turns trying to guess what the object is. Offer extra clues if no one guesses.
4. Everyone at the table gets a turn.
Tools
• Share The Table® Placemat Planner (Provided in the kit)
• Magazines for inspiration
• Blank paper or poster board
• Pens/paper, crayons, markers
• Scissors and glue
Instructions
LET’S GET STARTED PLANNING A MEAL!
1. Everyone picks a partner or team to work with.
Think of an occasion that you would like to plan
a meal around. Ideas could be anything that is
happening with your family and doesn’t have to
be a “special occasion”:
• My brother did not get on the football team.
• My sister is nervous about her dance recital.
• My dad is having a bad week at work.
• I got a good grade on my report card.
• It’s Grandma’s birthday.
2. Use the Share The Table® Placemat Planner to help
you think about how you would plan for this meal
with your partner(s). Use magazines for inspiration.
Document your ideas on paper. Here are some things
to think about:
• Is there a “guest of honor”?
• How will you set your table?
• What are you going to eat and drink (serve)?
• How is your meal going to be nutritious?
• What will you need from the grocery store?
• How much time will you need to prepare your meal?
• What are some things you can do to make
dinnertime fun? What does fun mean to you?
• Do you need help from a grown-up?
3. Share with your friends or family and help each other
with ideas!
Andiamo! Let's Get Dinner Started!A meaningful meal starts with family and friends. It doesn’t have to be perfect or cost a lot of money.
It’s about being together.
Meaningful meals don’t have to be just about eating. They can also be about getting the whole family
involved in creating the meal, from shopping to cooking to clean-up! When everyone in your household
participates, it can be a wonderful way to make dinnertime feel more special.
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ALL PLAY
HERE’S AN IDEA!
Themes are an easy way to make dinnertime fun.
Try planning a meal around your mom’s favorite
band, or your brother’s favorite super hero!
THE FOUR M’S FOR
MAKING MEALTIME MEANINGFUL!
1. Merry Mood—Make your table inviting.
2. Mouth-watering Menu—decide on dinner
and prepare together.
3. Magical Moments—talk with and listen
to each other.
4. Managing Messes—clean up together.
Tools
• Dry and wet measuring cups; measuring spoons
• Paper cups and plates
• Empty ½ gallon milk cartons
• Water
• Dry and cooked/pre-cooked Barilla® Elbows pasta
• Empty Barilla® pasta cartons
• Other food ingredients you would like to measure (optional)
Instructions
Measuring Basics
• Which tool(s) measure dry vs liquid volume ingredients?
• Which tool(s) measure the weight of ingredients?
See How It Works: Milk
• Which kind of tool(s) would you use to measure a cup
of milk ?
• How many cups are in a half gallon of milk? Pour water
into the empty milk container and find out!
• How many cups does the nutrition label say is in the ½
gallon? Did you get same number of cups?
• Pour yourself a pretend glass of milk, using water.
How many cups do you think are in your drinking
glass? Validate your guess by pouring the water back
into your measuring cups, until your drinking glass is
empty, counting the number of cups along the way.
Were you right?
• Read the nutrition label. How many servings did you pour
into your drinking glass? How many calories is that? How
much fat, protein and carbohydrates?
See How It Works: Pasta!
• Which kind of tool(s) would you use to measure pasta?
Guess what? There are two ways to measure pasta!
Before it’s cooked, we usually talk about weight—2
ounces. But after it’s cooked , we use cups!
• Read the pasta nutrition label. What is a serving size?
Measuring pasta by weight can be done on a food
scale. But if you do not have a food scale, measure
by dry cups! Here’s the tricky part –how do you
translate ounces (weight) to cups (volume)? There isn’t
a standard table for converting weight to volume, so
Barilla® has a table on Barilla.com/FAQ to help you.
• What does a serving of Elbows look like? Because of the
shape, 2 ounces of Barilla® Elbows equals ½ cup dry.
Measure ½ cup of Elbows to see what it looks like.
• When you cook pasta, the water expands the volume
of the Elbows. How many cups do you think it
becomes when it is cooked? Measure out 1 + 1/8 cups
to see what it looks like. This is the portion size you
should consider when you eat pasta.
• How many kids do you think a box of pasta would serve?
• For fun, try other pasta shapes and compare!
Measuring Madness!!!Measuring is one of the most important skills you’ll need to learn in the kitchen. It’s going to make your
recipes turn out well, but it’s also super important to understand what portions of food you should eat to
keep yourself healthy.
It’s true that pasta can be a nutritious food that is a tasty way to add other healthy foods into your way of
eating. But, like with all foods, you have to know how to eat it. Portion sizes and what you partner with it are
super important when you eat pasta. We’re going to show you all you need to know!
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ALL PLAY
Table Setting RelayResearch shows that the more people participate in dinnertime, the more enjoyable the whole experience
is for everyone. Table setting is a great way for you to own a part of the experience. This is one way to
make it fun–try it at home with other family members!
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ALL PLAY
Tools
• Table Setting Relay (see reference guide)
• Paper plates (dinner, dessert/butter, soup,
charger), plastic utensils, paper dinner napkins,
paper cups, plastic stem glasses or goblets;
plastic table cloth
• (2) tables
• Optional: whistle
Instructions
1. Break up into 2 teams. Each team selects a captain.
Determine the order for play.
2. There are 3 rounds for the relay: basic, informal and
formal table settings.
3. The relay begins when the Troop Leader, teacher or
parent blows the whistle or says “go”.
4. Each team member selects which item they want to set
at the table. For example, the first person sets the dinner
plates, the second person sets the napkins and so on.
5. The team to complete each round first, wins.
Alternative Idea: Each family member puts an item on the
table and whoever has the best time, wins.
Make It and Bake It Lasagna-licious DinnerMaking great tasting food that everyone likes helps make dinner more enjoyable. It’s even better when
everyone has a chance to do their part. Do your part tonight with a tasty lasagna recipe that will WOW
everyone at the table. You’ll be surprised at how easy it can be to make a delicious meal and how good it
feels when you see everyone smile with their first bite. Buon Appetito!
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ALL PLAY
Tools (per child)
• 9x5 aluminum loaf pan with plastic lid
• Medium mixing bowls
• Dry measuring cups
• Liquid measuring cup
• Measuring spoons
• Aluminum foil
Ingredients (per child)
4 sheets Barilla® Oven-Ready Lasagna
6 ounces frozen spinach, thawed
5 ounces, fresh ricotta
1 jar Barilla® Tomato & Basil Sauce
⅓ cup parmigiano reggiano cheese, shredded
¾ cup mozzarella, shredded
salt and black pepper, to taste
lightly grease pan with extra virgin olive oil
Instructions
1. WASH hands and make sure the cookware and
cooking surfaces are clean.
2. SEASON ricotta and spinach in separate mixing bowls
with salt and pepper.
3. PLACE 1/3 cup of sauce on the bottom of a greased
9x5 aluminum loaf pan.
4. LAY down 1 lasagna sheet; top with 1/3 cup of sauce, 2
tablespoons ricotta, 1 teaspoon parmigiano reggiano
cheese and 1 tablespoon of mozzarella.
5. ADD a layer of spinach and evenly distribute.
6. TOP with 1 lasagna sheet, 1/3 cup of sauce, 2
tablespoons ricotta, 1 teaspoon parmigiano reggiano
cheese and 1 tablespoon of mozzarella; repeat for 2
more layers.
7. COVER with lid to take home to bake. Refrigerate the
lasagna until ready to cook.
8. AT HOME, PREHEAT oven to 400°F. COVER with
aluminum foil and bake for 25 min. Cook the lasagna
thoroughly, to 165 degrees F.
9. REMOVE the foil and let the cheese brown for 5 more
minutes.
10. REST for 15 minutes before serving.
Be sure the lasagna is not out of the refrigerator for more
than 2 hours. Refrigerate any leftovers.
* If you are making and baking this at home all at once,
simply preheat the oven before you get started.
Serves 4 (serving size: 1/4)
CALORIES 290 FAT 11g (sat 6g, trans 0g) PROTEIN 19g CARB 34g FIBER 5g CHOL 30mg
31
Meaningful Meal Copycats!ALL PLAY
One of the best ways to learn about the ingredients in a good family meal is to discover what we are already
doing well! Here’s a chance to see what we have learned1 families have discovered helps them connect when
they have a chance to eat together. We’ll look at a list of a lot of different things families do that helps them
connect at the table. Probably no family does all of them, and some families may just do a few. But we’d bet
you may do a lot of positive things during your family meals at home already. The goal of this activity is to learn
from one another so maybe you can try a few new things at your next family mealtime.
Tools
• List of Meaningful Meal Ingredients
on a large sheet of paper
• Pens or markers
Meaningful Meal Ingredients1
• Choose the meal together
• Prepare the meal together
• Choose foods enjoyed by everyone
• Try new foods
• Schedule the time in advance
• Eat in the same room
• Sit down at the table, at the same time until
everyone is finished
• Everyone in the family is present
• Turn off the TV
• Don’t answer the phone or door
• Put away cell phones
• Relax and don’t rush
• Clean-up together
• Encourage everyone to talk and listen to
each other
• Laugh together
• Keep the conversation positive
• Try “conversation starters” (ex., “The best part of my day today…)
Instructions
1. Post the list of Meaningful Meal Ingredients on a large
pad of paper.
2. Everyone gets a marker or pen. Each person places
check marks next to the positive things that are on
the list while having dinner.
3. Look at the list and check marks after everyone has had
a chance to contribute. Talk about which of the positive
actions the group most often checked. Why are those so
helpful at family meals?
4. Now look at the list and check marks again. This time,
talk about which of the positive actions the group
least often checked. Why do think there are so few
check marks? Does anyone think they could try to do
those things more at home? Remember—we are not
comparing families but simply talking about ideas for
more meaningful meals at home!
1 These positive qualities of good family meals are based on a national study of 1,000 children ages 8-18 sponsored by Barilla® and analyzed by William Doherty, Ph.D. The positive qualities were all related to children’s positive development and psychological well-being.
Jumping Mealtime Hurdles
32
ALL PLAY
Enjoying dinner is about the people as much as it is about the food. But sometimes, it’s not that easy. There
are interruptions. Your brother might want to watch his favorite show. Your mom might get an important call
from the office. Your sister might get a text from a boy she likes. These are all interruptions that might make
it feel like there is a brick wall stopping you from enjoying your family. Let’s pretend to have a meal with
these two activities. Have fun while you learn about what to avoid doing, so that in doing so, you can have
good family meal experiences at home.
Tools
• Snack
• Table & chairs
Mealtime Brick Walls1
• Get up and leave before everyone is finished
• Watch TV
• Eat in different rooms/places
• Eat at different times
• Eat different things
Dinnertime Obstacle Course1
• Do not have a lot to talk about
• Have arguments or disagreements
• Do not like the meal/complain about the food
• Are distracted by cell phone/smart phone
• Are playing video games
• Using the computer/internet
• Answer the phone/doorbell
• Get out of their seats
• Eat different things
Instructions
1. Troop Leader, teacher or parent writes down all items
in the Mealtime Brick Walls and Dinnertime Obstacle
Course lists, cuts them out and puts them in a container
for drawing. Everyone picks an action from the container.
2. Break up into teams of at least 3-4 people. Assign
teams to be “actors” or “observers”.
3. Everyone in the “actor” group pretends to be a
member of a family. Determine the order of the “family
members”. Pretend it is dinnertime and start eating
and talking. The first person interrupts by acting out
their “obstacle” or “brick wall”. After the interruption,
the family talks. Then the next person acts out their
“obstacle” or “brick wall”. Repeat this until everyone
has their turn to interrupt. The family goes on for 3-4
minutes acting out their part, then it stops.
4. The “observer” group watches.
5. Next, the “actor” and “observer” groups switch roles.
6. Discuss what you learned. The “family” responds to
how it felt. Then the “observers” say how it felt to
watch. Each person talks about something they would
like to do better regarding their own behavior during
family meals at home.
Alternate Idea: If you have a small group of friends and not
enough people to split into “actors” and “observers”, simply
do the activity with the exercise without the “observer”.
1 These positive qualities of good family meals are based on a national study of 1,000 children ages 8-18 sponsored by Barilla® and analyzed by William Doherty, Ph.D. The positive qualities were all related to children’s positive development and psychological well-being.
Picture Perfect (and Not So Perfect) Meals
33
ALL PLAY
The way you eat dinner together is just as important as what you eat for dinner. Our surveys have shown
that family members get more out of higher quality meals1. So, what does that mean? Well, it’s all kind
of personal, but there are some general rules of thumb. This activity will help you think about what is
important to you when it comes to positive and negative elements of a good family meal and focusing on
your family at dinnertime.
Tools
• Cardboard paper
• Old magazines to cut up
• Glue sticks
• Pen or marker
Mealtime Brick Walls2
• Get up and leave before everyone is finished
• Watch TV
• Eat in different rooms/places
• Eat at different times
• Eat different things
Dinnertime Obstacle Course2
• Do not have a lot to talk about
• Have arguments or disagreements
• Do not like the meal/complain about the food
• Are distracted by cell phone/smart phone
• Are playing video games
• Using the computer/internet
• Answer the phone/doorbell
• Get out of their seats
• Eat different things
Instructions
1. Get creative and cut out images from magazines that
represent “good and bad ingredients” in a family meal.
Be as creative as possible knowing the images may not
be at a meal scene but a part of the photo represents an
“ingredient” to a positive or negative meal experience.
2. Examples for good ingredients may include: delicious
food, people laughing, etc.
3. Examples for bad ingredients may include: TVs,
phones, computers, etc.
4. Glue your good ingredients on one sheet of paper and
your bad ingredients on another.
5. Share your collages. Refer to the Mealtime Brick Walls
and Dinnertime Obstacle Course lists and discuss
anything that did not naturally come up in the collages.
How easy do you think those things might be to do or not
do in your own families? What’s one thing would you like
to try to do or not do and how will you do it?
2 These positive qualities of good family meals are based on a national study of 1,000 children ages 8-18 sponsored by Barilla® and analyzed by William Doherty, Ph.D. The positive qualities were all related to children’s positive development and psychological well-being.
1 Share The Table: The State of Dinnertime in America, A White Paper Study (2009); Share the Table: Benefits of the Family Dinner for Parents and Children, A White Paper Study (2010).
What's important to you?
Instructions
1. Plan a Share The Table® celebration meal by hosting a
Spaghettata™ with your friends for your families.
2. Use the placemat planner to help guide you through
the process and agree on roles and responsibilities.
Remember to consider nutrition as you plan your menu.
3. Set the date and time and invite your families!
4. Enjoy and have fun!
Buon Appetito!
Congratulations! You’ve now learned about the five
steps to making mealtime more meaningful through
skills like nutrition, meal planning, meal preparation
and engagement at the dinner table. So let’s put it
all together by having a Spaghettata™!
HAVE A WHAT?
[spa-ghet-tà-ta] (n): an impromptu, spaghetti-based meal where friends, family, festivity and informality
are just as important as pasta.
Italians are known for enjoying a Spaghettata™ during family gatherings, after card games and soccer
matches; with neighbors, friends and family late into the evening. Similar to an informal barbecue
in America, all it takes is the mention of the word and everyone will gravitate towards the kitchen
to prepare a simple dinner. A large pot of spaghetti and a light sauce made with whatever is in the
pantry—usually garlic, olive oil, red pepper flakes and canned tomatoes—are the only necessary
ingredients. Once the pasta is ready, it is tossed together with the sauce in a large bowl and served
for everyone to enjoy. Oftentimes, it’s the unplanned and unexpected evenings in good company that
are the most delightful, and a Spaghettata™ combines the very essence of a delicious meal with the
pleasure of conversation and sharing in a carefree and spontaneous setting. As the Italians would
say: “Facciamo una Spaghettata™!”
Let’s have a Spaghettata™!
34
HAVE FUN IN THE KITCHEN!Barilla has a passion for food and we want to inspire everyone—especially kids like you—to develop the
same passion and joy for cooking and eating good food. There are lots of ways kids can get in on the
action in the kitchen while preparing a meal. These are just some ideas for starters:
• Peeling foods like garlic or cucumbers
• Prepping herbs, like tearing herbs like basil or cleaning mint from the stem
• Washing, rinsing and/or draining vegetables, fruits, pasta
• Pitting olives or cherries
• Juicing lemons or limes
• Measuring ingredients like pasta
• Combining, blending and/or mixing ingredients
• Assembling lasagnas or pizzas
• With adult supervision, you could cut, chop, mince or slice vegetables and herbs, zest citrus,
grate parmigiano reggiano
And let’s not forget the BEST role of all—Official Family Food Taster! So, as we say in Italian, “Cominciamo a
cucinare”—Let’s Get Cooking!
A HEALTHY YOU EQUALS A HEALTHY PLANET!Within this section, you’ll find some fun, tasty recipes that will help you follow the Mediterranean style
of eating. You’ll also see that within each recipe there are images of potted trees. These potted trees
reveal the measurement of each meal’s ecological footprint, which indicates its impact on the earth’s
resources. In other words, it is the amount of the environment necessary to produce the goods (in this
case food products) and services (in this case farming of the land in which we get the food products from,
transporting the food, etc.) needed to have this particular meal.
One potted tree equals one global hectare or m2.
Each one of us has an unique ecological footprint of our own. This is based on our lifestyle and habits. A good
way to make sure you keep yours low is to eat healthy. What’s good for your body, is also healthy for the planet!
35
Barilla® Mini Wheels with a Creamy Spinach & Leek Sauce
BEGINNER
Prep Time: 15 min, Cook Time: 15 min
INGREDIENTS:
1 box Barilla® Mini Wheels
2 tablespoons extra virgin olive oil
1 leek, roots removed, diced lengthwise
1 bag (6oz) fresh baby spinach
1 ½ cups half and half
3 cups broccoli florets
½ cup parmigiano reggiano cheese, grated
salt and black pepper, to taste
PREPARATION:
BRING a large pot of water to a boil; season with salt. COOK
leeks in a large skillet over medium heat in olive oil for 5
minutes. ADD baby spinach, half and half, and season with
salt and black pepper; bring to a simmer. COOL sauce for five
minutes. PROCESS sauce in a blender until smooth. COOK pasta
according to package directions; when 3 minutes are remaining,
add broccoli to the boiling water. DRAIN pasta and broccoli.
TOSS with creamy spinach leek sauce. STIR in cheese and serve.
Serves 8 (serving size: 1/8)
CALORIES 340 FAT 12g (sat 5g, trans 0g) PROTEIN 12g CARB 50g FIBER 4g CHOL 20mg
Ecological Footprint per Serving 2.5
Recipe Ecological Footprint 15
BEGINNER
Prep Time: 4 min, Cook Time: 7 min
INGREDIENTS:
1 box Barilla® Farfalle
4 tablespoons extra virgin olive oil
1 garlic clove, peeled and diced
1 14 ounce can peeled tomatoes
1 pound fresh mozzarella, diced
2 tablespoons parmigiano reggiano cheese, grated
4 fresh basil leaves, torn
salt and black pepper, to taste
PREPARATION:
HEAT olive oil in a medium skillet over medium heat, allowing to
warm through. ADD garlic and sauté until it turns lightly brown,
about 1 minute. ADD tomatoes and season with salt and black
pepper. REDUCE heat to low and allow mixture to simmer for 5
minutes in order to develop the flavor. BRING a large pot of water
to a boil; season with salt. COOK pasta according to package
directions. DRAIN pasta. REMOVE the skillet from the heat and
add the pasta, cheese and basil. STIR to combine.
Serves 8 (serving size: 1/8)
CALORIES 440 FAT 22g (sat 9g, trans 0g) PROTEIN 18g CARB 44g FIBER 2g CHOL 45mg
Ecological Footprint per Serving 5.11
Recipe Ecological Footprint 40.85
To get an added boost of fiber, try substituting Barilla® White
Fiber and adding a side of steamed vegetables.
Barilla® Farfalle with Tomatoes & Mozzarella
36
BEGINNER
Prep Time: 10 min, Cook Time: 15 min
INGREDIENTS:
1 box Barilla® Tri-Color Rotini
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 pints cherry tomatoes, halved
2 balls fresh mozzarella, diced
2 cups snow peas, blanched and cut in half
6 fresh basil leaves, chiffonade
salt and black pepper, to taste
PREPARATION:
BRING a large pot of water to a boil; season with salt. COOK
pasta 1 minute less than package directions. DRAIN pasta and
toss with 1 tablespoon olive oil in a large mixing bowl; place on
a sheet tray to cool. COMBINE all ingredients with pasta and
gently toss. SEASON with salt and black pepper.
Serves 6 (serving size: 1/6)
CALORIES 570 FAT 33g (sat 13g, trans 0g) PROTEIN 21g CARB 48g FIBER 4g CHOL 60mg
Ecological Footprint per Serving 6.79
Recipe Ecological Footprint 40.75
To complete your meal, try adding a side of fresh fruit for dessert.
Barilla® Tri-Color Rotini Pasta Salad with Cherry Tomatoes, Fresh Mozzarella, Snow Peas & Basil
BEGINNER
Prep Time: 5 min, Cook Time: 10 min
INGREDIENTS:
1 box Barilla® Veggie Penne
1 jar Barilla® Tomato and Basil sauce
½ cup parmigiano reggiano cheese, freshly grated
2 tablespoons extra virgin olive oil
5 fresh basil leaves, chopped
PREPARATION:
BRING a large pot of water to a boil; season with salt. COOK
pasta according to package directions. HEAT Barilla® sauce in a
medium sauce pot over low heat to warm. DRAIN pasta and toss
with warm sauce in a large mixing bowl. COMBINE with cheese,
oil and basil before serving.
Serves 6 (serving size: 1/6)
CALORIES 340 FAT 9g (sat 2.5g, trans 0g) PROTEIN 13g CARB 53g FIBER 4g CHOL 5mg
Ecological Footprint per Serving 2.45
Recipe Ecological Footprint 14.70
Barilla® Veggie Penne with Barilla® Tomato & Basil Sauce
37
Barilla® Campanelle Salad with Roasted Peppers, Olives, Capers, Mozzarella & Basil
INTERMEDIATE
Prep Time: 5 min, Cook Time: 11 min
INGREDIENTS:
1 box Barilla® Campanelle
5 tablespoons extra virgin olive oil
1 garlic clove, peeled and chopped
1 ball fresh mozzarella, chopped
½ cup black olives, pitted
¼ teaspoon capers
1 jar roasted red bell peppers, sliced
5 fresh basil leaves, chopped
PREPARATION:
BRING a large pot of water to a boil; season with salt. COOK
pasta according to package directions. DRAIN pasta and toss
with 4 tablespoons of olive oil and allow the pasta to cool. HEAT
remaining olive oil in a small skillet over medium heat and sauté
chopped garlic until slightly yellow in color; set aside. COMBINE
the pasta, garlic, mozzarella, olives, capers, peppers and fresh basil
in a large mixing bowl. Let rest for 30 minutes before serving.
Serves 8 (serving size: 1/8)
CALORIES 380 FAT 17g (sat 6g, trans 0g) PROTEIN 12g CARB 44g FIBER 7g CHOL 25mg
Ecological Footprint per Serving 2.83
Recipe Ecological Footprint 22.65
For an added boost of fiber, add a side of steamed vegetables.
INTERMEDIATE
Prep Time: 15 min, Cook Time: 10 min
INGREDIENTS:
1 box Barilla® Whole Grain Medium Shells
4 tablespoons extra virgin olive oil
1 garlic clove, peeled and chopped
2 pints cherry tomatoes (red and yellow), halved
2 fresh mozzarella balls, diced
4 fresh basil leaves, sliced thin
1 lemon, seeded and juiced
½ cup parmigiano reggiano cheese, grated
salt and black pepper, to taste
PREPARATION:
BRING a large pot of water to a boil; season with salt. COOK pasta
1 minute less than package directions. DRAIN pasta and toss with
1 tablespoon extra virgin olive oil. PLACE pasta on a flat sheet tray
to cool down. HEAT 1 tablespoon extra virgin olive oil in a medium
skillet over medium heat and cook garlic until slightly yellow in
color; set aside to cool down. COMBINE tomatoes, mozzarella,
basil, garlic, remaining 2 tablespoons of extra virgin olive oil and
lemon juice in a large mixing bowl; season with salt and black
pepper. TOSS mixture with pasta. ADD in parmigiano reggiano
cheese. Let rest for 15 minutes before eating.
Serves 7 (serving size: 1/7)
CALORIES 490 FAT 27g (sat 12g, trans 0g) PROTEIN 12g CARB 43g FIBER 7g CHOL 15mg
Ecological Footprint per Serving 5.87
Recipe Ecological Footprint 41.10
Barilla® Whole Grain Medium Shells with Cherry Tomatoes, Fresh Mozzarella & Basil
38
Barilla® Whole Grain Spaghetti with Parmigiano Parsley Pesto & Barilla® Marinara Sauce
INTERMEDIATE
Prep Time: 15 min, Cook Time: 15 min
INGREDIENTS:
1 box Barilla® Whole Grain Spaghetti
2 cups 2% milk
6 garlic cloves, peeled and halved
¾ cup parmigiano reggiano cheese, grated
10 fresh parsley leaves, chopped
½ cup extra virgin olive oil
2 cups Barilla® Marinara Sauce
salt and white pepper, to taste
PREPARATION:
BRING a large pot of water to a boil; season with salt. COMBINE
milk and garlic in a small sauce pot and simmer until the garlic
is thoroughly cooked and soft. STRAIN the milk, keeping the
garlic. PROCESS garlic, cheese and parsley in a blender until
thoroughly processed; season with salt and white pepper;
turn the blender off. DRIZZLE extra virgin olive oil slowly into
the blender; cover and process again to form a creamy pesto.
WARM Barilla® sauce in a small sauce pot over medium heat.
COOK pasta according to package directions. DRAIN pasta,
making sure to reserve ½ cup of the pasta cooking water. TOSS
pasta with cooking water and pesto. SPOON Barilla® sauce on a
plate and serve a nest of pasta on top.
Serves 7 (serving size: 1/7)
CALORIES 460 FAT 24g (sat 6g, trans 0g) PROTEIN 14g CARB 50g FIBER 7g CHOL 15mg
Ecological Footprint per Serving 3.98
Recipe Ecological Footprint 27.85
ADVANCED
Prep Time: 10 min, Cook Time: 15 min
INGREDIENTS:
1 box Barilla® Plus Spaghetti
1 small onion, peeled and chopped
2 tablespoons extra virgin olive oil
4 small zucchini, sliced
1 jar Barilla® Tomato and Basil sauce
1 cup water
½ cup parmigiano reggiano cheese, grated
8 leaves fresh basil, torn
salt and black pepper, to taste
PREPARATION:
SLOWLY cook chopped onion and extra virgin olive oil in a
large skillet over medium heat for five minutes. ADD zucchini
and sauté over high heat for five minutes. SEASON with salt
and black pepper. STIR in Barilla® sauce and water; simmer
for five minutes or until zucchini are tender. BRING a large pot
of water to a boil; season with salt. COOK pasta according to
package directions. DRAIN pasta and toss with the sauce. STIR
in parmigiano reggiano cheese and basil and serve.
Serves 7 (serving size: 1/7)
CALORIES 350 FAT 9g (sat 2g, trans 0g) PROTEIN 15g CARB 53g FIBER 7g CHOL 5mg
Ecological Footprint per Serving 2.53
Recipe Ecological Footprint 17.70
Barilla Plus® Spaghetti with Zucchini, Fresh Parmigiano and Barilla® Tomato & Basil Sauce
39
Barilla® Veggie Penne Greek Pasta Salad
ADVANCED
Prep Time: 10 min, Cook Time: 10 min
INGREDIENTS:
1 box Barilla® Veggie Penne
6 tablespoons extra virgin olive oil
1 small red onion, peeled and julienne
1 large cucumber, peeled and diced
1 pint cherry tomatoes, sliced in rounds
½ cup kalamata olives, pitted and sliced in rounds
3 tablespoons lemon juice
1 avocado, seeded and diced
¾ cup feta, crumbled
1 tablespoon fresh parsley, chopped
salt and black pepper, to taste
PREPARATION:
BRING a large pot of water to a boil; season with salt. COOK
pasta 1 minute less than package directions. DRAIN pasta and
toss it in a small mixing bowl with 1 tablespoon olive oil; place
on a sheet tray to cool. SAUTE red onions in 1 tablespoon of
olive oil in a small skillet until they are translucent; remove from
heat and set aside. COMBINE pasta with onions, cucumber,
tomatoes, olives, remaining olive oil and lemon juice in a large
mixing bowl; season with salt and black pepper. ADD avocado,
feta and parsley before serving.
Serves 6 (serving size: 1/6)
CALORIES 440 FAT 23g (sat 4.5g, trans 0g) PROTEIN 13g CARB 49g FIBER 6g CHOL 5mg
Ecological Footprint per Serving 3.90
Recipe Ecological Footprint 23.40
For a healthier option, try reducing the extra virgin olive oil
to four tablespoons.
Barilla® White Fiber Rotini with Arugula & Peppers
ADVANCED
Prep time: 15 min, Cook time: 15 min
INGREDIENTS:
1 box Barilla® White Fiber Rotini
4 tablespoons extra virgin olive oil
½ onion, peeled and chopped
1 yellow pepper, center removed, cut in thin strips
1 red pepper, center removed, cut in thin strips
2 cups fresh arugula, chopped (or favorite leafy green)
½ cup parmigiano reggiano cheese, grated
salt and black pepper, to taste
PREPARATION:
BRING a large pot of water to a boil; season with salt. HEAT olive
oil in a medium skillet over medium heat. SAUTE onions for 2-3
minutes. ADD peppers and cook until soft, about 4-5 minutes;
set aside. COOK pasta according to package directions. DRAIN
pasta and toss with sauce in a large mixing bowl; season with salt
and black pepper. TOP with arugula and cheese.
Serves 6 (serving size: 1/6)
CALORIES 300 FAT 10g (sat 1.5g, trans 0g) PROTEIN 7g CARB 47g FIBER 7g CHOL 0mg
Ecological Footprint per Serving 2.20
Recipe Ecological Footprint 13.20
Barilla® Wavy Lasagna with Creamy Marinara Meat Sauce, Mozzarella and Basil
ADVANCED
Prep Time: 25 min, Cook Time: 35 min
INGREDIENTS:
1 box Barilla® Wavy Lasagna
4 tablespoon extra-virgin olive oil
1 large onion, peeled and diced
1 pound ground beef (or add your favorite lean meat)
2 jars Barilla® Marinara Sauce
1 cup heavy cream
10 fresh basil leaves, chopped
4 cups mozzarella cheese, shredded (or part skim)
¾ cup parmigiano reggiano cheese, grated
salt and black pepper, to taste
PREPARATIONS:
PRE-HEAT oven to 375°F. BRING a large pot of water to a boil;
season with salt. COOK pasta according to package directions.
DRAIN and spread pasta on a tray to cool down. HEAT olive oil in
a large skillet over medium heat; sauté onions in olive oil for 3-4
minutes. ADD beef and sauté for 8-10 minutes or until browned
and cooked through. ADD marinara sauce and bring to a simmer.
ADD heavy cream and season with salt and pepper. SET aside
to cool down. ADD in the fresh basil. Pan spray a 13x9 lasagna
pan, pour in one ladle of sauce, top with one layer of pasta, more
sauce and ¾ cup of mozzarella cheese. REPEAT for 4 layers. For
the final layer add sauce and top with mozzarella and sprinkle with
remaining parmigiano reggiano cheese. BAKE lasagna for 30-35
minutes or until bubbling and slightly browning in the corners.
Serves 12 (serving size: 1/12)
CALORIES 510 FAT 27g (sat 12g, trans 0g) PROTEIN 27g CARB 43g FIBER 4g CHOL 70mg
Ecological Footprint per Serving 12.62
Recipe Ecological Footprint 151.44 40
Barilla® Oven Ready Lasagna with Tomato, Ricotta and Zucchini
ADVANCED
Prep Time: 20 min, Cook Time: 35 min
INGREDIENTS:
1 box Barilla® Oven Ready Lasagna
4 tablespoon extra-virgin olive oil
2 garlic cloves, peeled and diced
1 white onion, peeled and diced
1 pound zucchini, diced
2 large cans (28 oz) crushed tomatoes
1 pound ricotta cheese
¾ cup parmigiano reggiano cheese, grated
1 cup fontina cheese, shredded
salt and black pepper, to taste
PREPARATION:
PREHEAT oven to 375°F. BRING a large pot of water to a boil;
season with salt. COOK pasta according to package directions.
DRAIN and spread pasta on a tray to cool down. HEAT olive oil in
a large skillet over low heat. ADD onions and cook for 5 minutes.
ADD garlic and cook for 1 additional minute. ADD the zucchini
and for cook another 3 minutes. ADD tomatoes and simmer for 3
minutes. SEASON with salt and pepper. GREASE a 13x9 lasagna
pan. POUR in one ladle of sauce on the bottom of the lasagna
pan, top with one layer of lasagna, another layer of sauce and 6
scoops of ricotta throughout the pan; sprinkle with parmigiano
reggiano cheese and top with the shredded fontina. CONTINUE
and repeat for 5 layers. BAKE the lasagna for 30-35 minutes or
until bubbling and slightly browning in the corners.
Serves 12 (serving size: 1/12)
CALORIES 280 FAT 15g (sat 7g, trans 0g) PROTEIN 14g CARB 23g FIBER 2g CHOL 45mg
Ecological Footprint per Serving 8.27
Recipe Ecological Footprint 99.24
41
BEGINNER
Prep Time: 15 min
INGREDIENTS:
1 ripe avocado, seeded, peeled and diced
2 ripe bananas and peeled
2 lemons, seeded and juiced
1 tablespoon honey
1 bag cinnamon pita chips
PREPARATION:
COMBINE avocado, bananas, lemon juice and honey in a
blender and puree until smooth. PLACE in a medium sized bowl
and serve with cinnamon pita chips.
Serves 12 (serving size: 1/12)
CALORIES 190 FAT 7g (sat 2.5g, trans 0g) PROTEIN 5g CARB 29g FIBER 2g CHOL 0mg
Ecological Footprint per Serving .17
Recipe Ecological Footprint 2.05
Avocado & Banana Mouse with Cinnamon Pita Chips
Delicious Dessert Pizza
BEGINNER
Prep Time: 20 min, Cook Time: 10 min
INGREDIENTS:
1 pre-made pizza crust
½ cup Nutella® or your favorite low-fat chocolate spread
2 cups strawberries, stems removed and sliced
½ cup fresh blueberries
2 tablespoons fresh mint, chopped (optional)
powdered sugar, to taste
PREPARATION:
PREHEAT oven to 375°F and bake crust until golden brown.
REMOVE crust from the oven and set aside to cool down. TOP
crust with Nutella® and spread evenly. ARRANGE strawberries and
blueberries over crust, just like a pizza. DUST with powdered sugar
and sprinkle with chopped mint. SLICE and serve.
Serves 8 (serving size: 1/8)
CALORIES 270 FAT 13g (sat 7g, trans 0g) PROTEIN 3g CARB 36g FIBER 2g CHOL 0mg
Ecological Footprint per Serving .84
Recipe Ecological Footprint 6.75
42
BEGINNER
Prep Time: 30 min
INGREDIENTS:
12 medium sized skewers
4 cups watermelon, diced
4 cups cantaloupe, peeled, seeded and diced
4 cups pineapple, peeled and diced
2 cups strawberries, stems removed and halved
5 kiwis, peeled and quartered
20 grapes, whole
1 cup milk chocolate chips, melted
1 cup white chocolate chips, melted
PREPARATION:
THREAD fruit, alternating the fruit on each skewer. PLACE skewers
on a serving tray once complete. MELT milk chocolate chips in a
small microwave-safe bowl at 80% power until melted. REPEAT
step for white chocolate chips in another small microwave-safe
bowl. DRIZZLE the white and dark chocolate over each skewer
using a spoon.
Serves 12 (serving size: 1/12)
CALORIES 260 FAT 11g (sat 6g, trans 0g) PROTEIN 4g CARB 42g FIBER 3g CHOL 10mg
Ecological Footprint per Serving 1.31
Recipe Ecological Footprint 15.75
For a better for you option, simply omit the chocolate.
Fruit Skewers with White & Milk Chocolate
INTERMEDIATE
Prep Time: 10 min, Cook Time: 20 min
INGREDIENTS:
4 egg yolks
1 cup sugar
3 lemons, seeded, juiced and zested
4 tablespoons unsalted butter
1 container Cool Whip (or fat-free Cool Whip)
1 pint fresh raspberries
8 graham crackers
PREPARATION:
HEAT 3-4 cups of water in a medium sized sauce pan over
medium-low heat until simmering. WHISK egg yolks and sugar
together in a medium mixing bowl, until light and slightly fluffy.
PLACE the bowl on top of the simmering water to make a double
boiler (making sure the bowl does not touch the water). ADD
lemon juice and zest; cook mixture over medium heat for 10-15
minutes or until the mixture reaches a custardy texture. REMOVE
from heat and add butter, stirring to combine. COVER the bowl
and refrigerate for 30 minutes, making sure the curd is cold.
ASSEMBLE a layer of Cool Whip, topped with a layer of lemon
curd, then a layer of raspberries and a layer of crushed graham
crackers in parfait glasses. REPEAT for 2 layers.
Serves 8 (serving size: 1/8)
CALORIES 290 FAT 16g (sat 11g, trans 0g) PROTEIN 3g CARB 41g FIBER 1g CHOL 105mg
Ecological Footprint per Serving 1.66
Recipe Ecological Footprint 13.24
Lemon & Raspberry Parfait
43
Microwavable Fudge
INTERMEDIATE
Prep Time: 5 min, Cook Time: 5 min
INGREDIENTS:
2 cups chocolate chips
1 stick butter
1 can sweet & condensed milk
1 pint fresh raspberries
1 pint fresh blackberries
PREPARATION:
COMBINE chocolate chips, butter and sweet & condensed milk in
a medium microwave-safe dish. SET microwave to 80% power and
melt the ingredients together for 3 minutes; stir to combine. PLACE
melted ingredients in a lightly greased 9x9 inch pan and TOP with
berries. Place in the freezer to set, about 35 minutes. REMOVE
from the freezer and cut into squares.
Serves 10 (serving size: 1/10)
CALORIES 400 FAT 21g (sat 13g, trans 0g) PROTEIN 6g CARB 52g FIBER 2g CHOL 35mg
Ecological Footprint per Serving 6.84
Recipe Ecological Footprint 68.35
ADVANCED
Prep Time: 25 min
INGREDIENTS:
4 cups Greek yogurt, plain (non-fat yogurt)
2 cups Cool Whip (fat-free Cool Whip)
4 kiwi, peeled and sliced
1 pint fresh blueberries
2 bananas, peeled and sliced
2 mangos, seeded, peeled and diced
1 lime, juiced
1 teaspoon lime zest
2 teaspoons honey
½ cup toasted walnuts (optional)
PREPARATION:
COMBINE yogurt and Cool Whip in a large mixing bowl, gently
stirring together; set aside. COMBINE all fruit, lime juice, lime zest
and honey in another large bowl. ADD ½ cup of fruit mixture,
then ½ cup yogurt mixture in a parfait glass. REPEAT until the cup
is completely full. TOP with toasted walnuts and serve.
To Toast Walnuts:
Note: Walnuts can be toasted dry or with a dash of oil.
PREHEAT oven to 350ºF. ARRANGE walnuts on a cookie sheet in a
single layer. BAKE 8-10 minutes, checking frequently.
Serves 12 (serving size: 1/12)
CALORIES 300 FAT 19g (sat 13g, trans 0g) PROTEIN 7g CARB 26g FIBER 2g CHOL 15mg
Ecological Footprint per Serving 1.18
Recipe Ecological Footprint 14.10
Creamy Greek Yogurt Fruit Parfait
4444
MEET OUR CHEFS!What do you do in your role as a chef for Barilla®?
Chef Lorenzo (CL): I am the Executive Chef, so along with Yury I support the
company with any culinary needs. This can range from creating the gold
standards for products in development to creating recipes for events, public
relations, website, packaging, and marketing. We also support our food
service and sales customers.
Chef Yury (CY): I work on everything that deals with food- creating recipes,
planning events and most importantly, eating!
How did you decide to become a chef?
(CL): Since I was a young child I always loved to cook. My dad too. I think I
got influenced by watching him cooking when I was a child. Also, my grandpa
was an amazing baker, so as a child I spent most of my summers in his bakery
shaping breads and making pizzas. It was heaven for me.
(CY): As a child I was always inspired by food, it was my first love and I am
lucky to work with food for a living.
What advice do you have for young people who want to become a chef?
(CL): Don’t give up school! Get a culinary degree and work in a great
restaurant. They usually pay less but the return in the long run is worth it.
(CY): The main aspect in becoming a chef is understanding that it is not easy,
and it is not for everyone. However, if you have the passion and the fire in
your heart then take the leap of faith.
What do you love most about being a chef?
(CL): Right now I love the interaction with different people, sales, marketing, our
clients, chefs…a little bit of everything and I am constantly learning from them.
(CY): Every single day you will learn something new; food is always evolving.
What is one of your best kitchen tips for kids in the kitchen?
(CL): Keep clean along the way. Prep all the ingredients first and then cook.
(CY): Don’t ever forget to have fun!
How do you have fun “on the job”?
(CL): I love every aspect of my job. I just come to work happy, and enjoy
whatever project I am working on.
(CY): Being surrounded by great people that give you the chance to be
creative every single day makes my job fun.
What is your favorite pasta recipe?
(CL): Hard to say...I love pasta, I eat it every day. Just yesterday I made some
Barilla® Thick Spaghetti with great quality tomatoes, extra virgin olive oil, basil
and parmigiano reggiano cheese. Delicious. I love simplicity.
(CY): Lasagna Bolognese.
Enjoy Pasta Goodness Any Night Of The Week!
Barilla® White FiberThe same taste and texture as Barilla’s regular pasta but provides 3x more fiber**. 30% of daily whole grains and 40% of daily fiber goal per 3.5 oz serving. Looks and tastes like regular semolina pasta. Fiber derived from natural ingredients.
Barilla® Whole GrainAll natural, an excellent source of fiber and made with 51% whole wheat for great taste.
Barilla® Gluten FreeClassic pasta taste and texture and made with a delicious blend of corn and rice. No wheat ingredients and certified gluten free.
*The USDA MyPlate recommends a daily intake of 2.5 cups of vegetables for a 2,000 calorie diet.
**Each 56g serving of Barilla White Fiber has 6g vs 2g of fiber with Barilla regular pasta.
Barilla® Italian EntréesEnjoy the flavors and aromas of Italy in just 1 minute. Created with only 100% natural ingredients and no preservatives.
Barilla® PastaOur original pasta enjoyed by families around the world for more than 130 years.
Barilla PLUS®Made with wholesome ingredients like flaxseed, legumes and egg whites, Barilla PLUS® is a good source of protein, fiber and ALA Omega-3.
Barilla® VeggieMade from pureed in-season vegetables and provides one full serving of veggies and 20% of daily recommended intake of vegetables per3.5oz serving*.
Barilla® SauceAll natural and containing no preservatives, each sauce is made with only the highest quality ingredients. Each 1/2 cup serving of sauce provides 1 cup veggie equivalent.
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46
Food For My Body
Complex Carbohydrates• Green light carbohydrates provide longer-lasting
energy, like pasta.
• Many complex carbohydrates also contain fi ber
which can help with digestion and making you
feel full longer.
• Choose carbohydrates which contain
fi ber–like fruits, vegetables, beans,
nuts and whole grain options–whenever
you can.Simple Carbohydrates• The quickest form of energy for your
body, but may not be long-lasting.
• Red light carbohydrates generally
contain sugars that digest more quickly.
• Limit sugars like “corn sweetener”,
“corn syrup”, “fructose” or “dextrose”
to name a few, found on food labels.
Saturated Fat• These are yellow-to-red light fats
found in food like fatty red meats,
butter and some ready-made cakes,
cookies and crackers.
• Like trans fats, be careful because
too many can put you at risk for heart
disease and perhaps other diseases.
• Check the number of saturated fats per
serving in the Nutrition Facts and look
out for ingredients like “palm oil” or
“coconut oil” on food labels.
Trans Fat• These are red light fats and found in foods like some
french fries and doughnuts.
• Limit trans fats because too many can put you at risk for
heart disease and perhaps other diseases.
• Check the number of trans fats per serving in the
Nutrition Facts Label, aim for 0 grams and look out
for ingredients like “hydrogenated” or “partially
hydrogenated” on food labels.
Unsaturated Fat• These are green light fats found
in foods like olive oil, peanut oil, nuts,
avocados and “fatty” fi shes
like salmon.
• You need fat to not only help you feel full
longer, but also protect your organs like
your heart or skin.
• Some food labels might list unsaturated
fats as “mono- or poly- unsaturated fat”.
Water• While water does not provide energy
(calories), your body needs it to keep your
blood fl owing, keep your body cool, and to
help digest your food and get rid of waste.
Proteins• Helps build and repair your body, like for
strong bones, muscles, hair, and other
important organs.
• Green light proteins are foods like
legumes, low fat dairy, fi sh and
lean poultry.
47
48
How to Read a Nutrition Facts Label
and Ingredient Statement Reference
How to Read an Ingredient StatementKeep It Short! Foods with shorter ingredient lists tend to be more wholesome.
I Get It! Look for ingredients you can pronounce.
Gold, Silver & Bronze Ingredients! The fi rst few ingredients that are listed make up the
most of the food. Choose foods that have more nutrient-rich ingredients up front.
YikesWatch out for trans fats like “hydrogenated” or “partially hydrogenated” and saturated
fats like “palm oil” or “coconut oil”. Limit added sugars like “corn sweetener”, “corn
syrup”, “fructose” or “dextrose” to name a few, found on food labels and make sure they
are not one of those fi rst few ingredients.
YippeeChoose carbohydrates which contain fi ber like fruits, vegetables, beans, nuts and whole
grain options whenever you can. Look for the “whole” grain listed fi rst in the ingredient
list, such as whole wheat, brown rice, or whole oats.
Select foods with unsaturated fats like those found in fi sh, nuts, and liquid vegetable oils
over those with saturated and trans fat. Some food labels might list unsaturated fats as
“mono- or poly- unsaturated fat”.
Watch-Out1. Don’t think fat-free or sugar-free
means calorie-free!
2. Don’t forget that one package
could have more than one serving!
If you double your serving, you
are getting double of everything,
including calories!
3. Don’t forget to compare the
serving size when you compare
two food options.
Do It1. Use the label not only to limit fat and
sodium, but also increase nutrients
that promote good health.
2. Get the most nutrition for your
calories–compare the calories to
the nutrients you would get to make
better food choices.
1 Start Here
Check serving size & number of servings.
2 Check Calories
This tells you the number of calories
PER serving.
3 Limit These Nutrients
Know your fats and reduce sodium for
your health. Select foods that are lowest in
saturated fat, trans fat and cholesterol.
4 Get Enough of These Nutrients
Look for foods that are rich in
these nutrients.
5 Quick Guide to % Daily Value 5% or
less to low 20% or more is high
% DV helps you understand how much a
serving will contribute to your daily diet.
6 Reach for Healthy,
Wholesome Carbohydrates
Limit foods with added sugars (sucrose,
glucose, fructose, corn or maple syrup),
which add calories but not other nutrients.
7 Choose Lower Fat Proteins
Make choices that are lean, low-fat or
fat free when choosing a food for its
protein content.
8 Footnotes
The * is a reminder that the %DV is
based on a 2,000–calorie diet. You may
need more or less but the %DV is still a
helpful gauge.
Nutrit ion FactsServing Size ½ cup (114g)Serving Per Container 4AAmmoouunntt PPeerr SSeerrvviinngg
CCaalloorriieess 90 Calories from Fat 30%% DDaaiillyy VVaalluueess*
TToottaall FFaatt 3g 55%%Saturated Fat 0g 00%%Trans Fat 0g
CChhoolleesstteerrooll 0mg 00%%SSooddiiuumm 300mg 1133%%TToottaall CCaarrbboohhyyddrraattee 13g 44%%
Dietary Fiber 3g 1122%%Sugars 3g
PPrrootteeiinn 3g 66%%
Vitamin A 270% • Vitamin C 10%Calcium 2% • Iron 4%*Percent Daily Values are based on a 2,000 calorie diet. Your DailyValues may be higher or lower depending on your calorie needs.
Calories 2,000 2,500Total Fat Less than 65g 80g Sat Fat Less than 20g 25gCholesterol Less than 300mg 300mgSodium Less than 2400mg 2400mgTotal Carbohydrate 300g 375g Dietary Fiber 25g 30g
INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID), CORN SYRUP, SUGAR, SOYBEAN AND PALM OIL (WITH TBHQ FOR FRESHNESS), CORN SYRUP SOLIDS, DEXTROSE, HIGH FRUCTOSE CORN SYRUP, FRUCTOSE, GLYCERIN, CONTAINS 2% OR LESS OF COCOA (PROCESSED WITH ALKALI), POLYDEXTROSE, MODIFIED CORN STARCH, SALT, DRIED CREAM CALCIUM CARBONATE, CORNSTARCH, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, CALCIUM SULFATE), DISTILLED MONOGLYCERIDES, HYDROGENATED PALM KERNEL OIL, SODIUM STEAROYL LACTYLATE, GELATIN, COLOR ADDED, SOY LECITHIN, DATEM, NATURAL AND ARTIFICIAL FLAVOR, VANILLA EXTRACT, CARNAUBA WAX, XANTHAN GUM, VITAMIN A PALMITATE, YELLOW #5 LAKE, RED #40 LAKE, CARAMEL COLOR, NIACINAMIDE, BLUE #2 LAKE, REDUCED IRON, YELLOW #6 LAKE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), RIBOFLAVIN (VITAMIN B2), THIAMIN HYDROCHLORIDE (VITAMIN B1), CITRIC ACID, FOLIC ACID, RED #40, YELLOW #5, YELLOW #6, BLUE #2, BLUE #1.
1
5
3
7
2
6
4
8
For more information, visit www.FDA.gov
PASTAPASTA SAUCECANNEDTOMATOES
RED PEPPERFLAKES
ASSORTED LEGUMES
GARLIC
YELLOW ONIONWHITE ONIONRED ONION
CELERY STALKS
SHALLOTS
LEEKS
ZUCCHINI
ASPARAGUS BROCCOLI
SPINACH
PLUM TOMATOESMUSHROOMS
SWEET PEPPERS
BASIL ITALIAN PARSLEY THYMEMARJORAM ROSEMARYCHIVES
EXTRA VIRGINOLIVE OIL
CHICKEN BREAST ITALIAN SAUSAGE PANCETTAGROUND BEEF SHRIMPSALMON
PARMIGIANO REGGIANO
PECORINO ROMANO
FRESH MOZZARELLA
ASIAGO HEAVY CREAM RICOTTA SALATA
We’d like to share with you our recommendations for the
key items you should always have stocked in your pantry
to make an authentic Italian pasta meal. Of course, the
number -one rule of great Italian cuisine is “fresh is best.”
We recommend keeping on hand fresh ingredients that
follow the seasons and harvests—you’ll love the authentic
Italian fl avor it brings to your meals.
Assorted Seasonal Fresh Vegetables
BUTTER
Dry/Shelf Staples
Fresh/Refrigerated/Frozen
Assorted Fresh Herbs
Assorted Proteins
Kids' Italian Pasta
Pantry Guide
50
Spring Summer Fall Winter ArtichokeArugulaAsparagusBroccoli RabeCabbageCardoonsCarrotsCaulifl owerCilantroCollard GreensFava BeansFiddleheadsGreen OnionsLeeksMorelsPea GreensPeasRapiniSpinach
AsparagusAvocadoBasilCabbageCarrotsCaulifl owerChardChiliesCilantroCollard GreensCucumberEggplantFava BeansGarlicGreen BeansGreen OnionsPeasPeppersSpinachSweet CornTomatoesWild MushroomsZucchiniZucchini Blossom
Bok ChoyBroccoliBroccoli RabeBrussels SproutsCaulifl owerCabbageCelery RootChardCollard Greens EggplantEndiveEscaroleGarlicGreen BeansLeeksPeppersRapiniSpinachSunchokesWild Mushrooms
BeetsBroccoliBrussels SproutsCabbageCarrotsCardoonsCaulifl owerCeleryCelery RootCollard Greens EscaroleFennelKaleLeeksParsnipsPotatoesRadicchioRadishRapiniShallotsSpinachSquashSunchokesSweet PotatoTurnips
GrapefruitLemonsNavel OrangesStrawberriesValencia Oranges
ApricotsBlackberriesBlueberriesBoysenberriesCantaloupesCarrotsCherriesCurrantsFigsGrapesLimesNectarinesPeachesPlumsStrawberriesValencia OrangesWatermelon
ApplesFigsGrapesLimesPearsPomegranate
Blood OrangesCranberries GrapefruitLemonsNavel OrangesTangerines
Seasonal Fruits And
Vegetable GuideV
EGET
AB
LES
FRUI
TS
51
52
Fresh Fava BeansPick the smaller ones for tenderness. When
ready to use out of the pod, blanch in
boiling water for 1 minute for easy peeling.
RosemaryRosemary should be a nice consistent
green color with a strong pungent aroma
with no leaves turning dark. Choose the
parts with no fl owers when using.
ChivesMake sure it looks nice and green, with a
mild oniony aroma. When fresh it should look
green and dry when packed. Any sign of high
humidity or stickiness are not acceptable.
BasilLook for green, striving leaves. When the basil
is wilted it generally loses most of its aroma.
ParsleyItalian parsley has a fresher, stronger aroma
than the Curly parsley. Look for green, shiny
leaves with no dark spots covering them. Dry Cannellini BeansCannellini beans require a minimum of 6 hours
of soaking time. However, when hydrated
they cook fairly fast. Add salt to the end of the
cooking process to avoid breakage.
Dry Chick PeasThey require at least 12 hours of soaking
time in cold water. Rubbing them with a little
sea salt when soaking might help to make
them a little more tender and easy to cook.
Dry Fava BeansBetter if soaked, but they can also be
cooked directly from a dry state. The dry
ones are mostly suitable for using in soups
or purees.
ArtichokesPick the ones that have the leaves packed
close to the center, dense and feels heavier.
Avoid the bruised leaves and the ones
that show dark spots. The color should be
uniform, ranging from green to purple.
Dry LentilsLentils are a great source of protein that are
available without soaking time. Lentils are one
of the only beans that can be cooked directly
from their dry state and be ready in less than
half an hour. French lentils have a slightly fi rmer
texture which makes them perfect for salads,
while regular lentils are better for soups. ZucchiniThe small ones usually have a better,
sweeter fl avor. Make sure they are not
bruised. Smell for a green, fresh aroma.
TomatoesTomatoes must be nice and ripe, with a
strong fresh aroma, and shouldn’t feel too
heavy or bruised. Plum tomatoes should be
totally red, feel slightly soft to the touch,
not wet or bruised.
EggplantEggplant has to be fi rm and feel “full” and
fairly heavy. Any signs of bruising or brown
spots are indications that it’s not fresh.
Sweet PeppersLook for a crisp texture, vivid color and
strong sweet pepper smell. Bruises or soft
spots are not acceptable.
Red RadicchioRadicchio turns dark when it’s not fresh.
Make sure it’s dense and heavy to touch
and a red/purple vivid color.
BroccoliBroccoli should look vivid green with a
strong green veggie aroma. Any leaves
or fl orets turning yellow is not a sign of
freshness and should be avoided.
Green BeansGreen beans are usually more tender when
they are thinner and smaller. Bruises and black
spots are indications that they are not fresh.
Green PeasLook for smaller peas as they are generally
more tender and sweet.
How to shop for some of our
Favorite Fresh Produce
53
GARLIC, MINCED
YELLOW ONIONDICED
WHITE ONION, DICED
RED ONION,DICED
CELERY STALKS, DICED
SHALLOTS, MINCED
LEEKS, SLICED
Base Flavor1 WHOLE
ZUCCHINI, JULIENNED
ASPARAGUS, THINLY SLICED
BROCCOLI, SMALL
FLORETS
SPINACH, JULIENNED
PLUM TOMATOES, DICED OR BARILLA
TRADITIONAL SAUCE
MUSHROOMS, THINLY SLICED
CANNELLINI BEANS, CANNED
Vegetable12 OZ
BASIL, TORN ITALIAN PARSLEY, CHOPPED
THYME, CHOPPED
OREGANO,CHOPPED
MARJORAM, LEAVES ONLY
CHIVES, CUT SMALL
TRUFFLE OIL,
Aromatic/HerbsFINISHING TO TASTE
EXTRA VIRGINOLIVE OIL
OLIVE OIL ORGANICCANOLA OIL
BUTTER ORGANIC CORN OIL
WALNUT OILHAZELNUT OIL
Oils4 TABLESPOONS
CHICKEN BREAST, STRIPS
ITALIAN SAUSAGE,
CRUMBLED
BEEF, GROUND
LAMB, GROUND SHRIMP, MEDIUM
SALMON, DICED
TUNA, CANNED
Protein12 OZ
PARMIGIANO REGGIANO,
GRATED
PECORINO ROMANO, GRATED
FRESH MOZZARELLA,
DICED
ASIAGO, SHREDDED
HEAVY CREAM(2 TBS)
RICOTTA SALATA,
SHREDDED
FONTINA, SHREDDED
Cheese/Dairy1/2 CUP
PENNE SPAGHETTI VEGGIE PENNE WHOLE GRAINLINGUINE
PLUS®ANGEL HAIR
WHITE FIBERROTINI
Pasta Shape1 BOX THREE CHEESE
TORTELLINI
Mix & Match Pasta Guide
Instructions
1. Pick your favorite pasta shape, cook it one minute less than package directions. Drain, reserving ½ cup cooking water.
2. Place your oil or butter in a 13 inch skillet and warm over medium heat.
3. Add you base fl avor and gently cook until translucent.
4. Add your favorite protein and sauté on medium-high heat until browned*. *Important Note: keep seafood slightly under cooked.
5. Add your choice of vegetable and continue to cook until wilted.
6. Stir in the freshly cooked pasta and the ½ cup of reserved cooking water and cook for a few seconds until most of the liquid is absorbed.
7. Remove from heat and stir in your choice of cheese or cream*.(If using cream, cook for a few seconds until the cream is absorbed and thickens.)
1 Tablespoon (tbsp) = 3 Teaspoons (tsp)
1/16 Cup (c) = 1 Tablespoon
1/8 Cup = 2 Tablespoons
1/6 Cup = 2 Tablespoons + 2 Teaspoons
1/4 Cup = 4 Tablespoons
1/3 Cup = 5 Tablespoons + 1 Teaspoon
3/8 Cup = 6 Tablespoons
1/2 Cup = 8 Tablespoons
2/3 Cup = 10 Tablespoons + 2 Teaspoons
3/4 Cup = 12 Tablespoons
1 Cup = 48 Teaspoons
1 Cup = 16 Tablespoons
8 Fluid Ounces (fl oz) = 1 Cup
1 Pint (pt) = 2 Cups
1 Quart (qt) = 2 Pints
4 Cups = 1 Quart
1 Gallon (gal) = 4 Quarts
16 Ounces (oz) = 1 Pound (lb)
1 Milliliter (ml) = 1 Cubic Centimeter (cc)
1 Inch (in) = 2.54 Centimeters (cm)
Fluid Ounces x 29.57 = Grams
Ounces (Dry) x 28.35 = Grams
Grams x 0.0353 = Ounces
Grams x 0.0022 = Pounds
Kilograms x 2.21 = Pounds
Pounds x 453.6 = Grams
Pounds x 0.4536 = Kilograms
Quarts x 0.946 = Liters
Quarts (Dry) x 67.2 = Cubic Inches
Quarts (Liquid) x 57.7 = Cubic Inches
Liters x 1.0567 = Quarts
Gallons x 3,785 = Cubic Centimeters
Gallons x 3.785 = Liters
Metric Conversion Factors
1 Gallon (gal) = 4 Quarts
4 Cups = 1 Quart
1 Tablespoon (tbsp) = 3 Teaspoons (tsp)
1/4 Cup = 4 Tablespoons
Measure Equivalents
54
Informal
Basic
Formal
1
1
1
2
2
2
10
5
5
5
3
3
3
4
4
4
6
6
6
7
11a
11b
11c
11d
7
9
7
8
8
12 9
1. Service Plate
2. Butter Plate
3. Dinner Fork
4. Fish Fork
5. Salad Fork
6. Dinner Knife
7. Salad Knife
8. Soup Spoon
9. Oyster Fork
10. Butter Knife
11. Glasses 11a. Water Goblet 11b. Red Wine 11c. White Wine 11d. Sherry Glass
12. Napkin
1. Two Forks
2. Napkin
3. Dinner Knife
4. Spoons
5. Glasses
6. Salad Plate
7. Butter Plate
8. Coff ee Cup
9. Butter Knife
1. Fork
2. Napkin
3. Dinner Knife
4. Spoon
5. Glass
6. Butter Knife
7. Butter Plate
Table Setting Relay
55
1 Tablespoon (tbsp) = 3 Teaspoons (tsp)
1/16 Cup (c) = 1 Tablespoon
1/8 Cup = 2 Tablespoons
1/6 Cup = 2 Tablespoons + 2 Teaspoons
1/4 Cup = 4 Tablespoons
1/3 Cup = 5 Tablespoons + 1 Teaspoon
3/8 Cup = 6 Tablespoons
1/2 Cup = 8 Tablespoons
2/3 Cup = 10 Tablespoons + 2 Teaspoons
3/4 Cup = 12 Tablespoons
1 Cup = 48 Teaspoons
1 Cup = 16 Tablespoons
8 Fluid Ounces (fl oz) = 1 Cup
1 Pint (pt) = 2 Cups
1 Quart (qt) = 2 Pints
4 Cups = 1 Quart
1 Gallon (gal) = 4 Quarts
16 Ounces (oz) = 1 Pound (lb)
1 Milliliter (ml) = 1 Cubic Centimeter (cc)
1 Inch (in) = 2.54 Centimeters (cm)
Fluid Ounces x 29.57 = Grams
Ounces (Dry) x 28.35 = Grams
Grams x 0.0353 = Ounces
Grams x 0.0022 = Pounds
Kilograms x 2.21 = Pounds
Pounds x 453.6 = Grams
Pounds x 0.4536 = Kilograms
Quarts x 0.946 = Liters
Quarts (Dry) x 67.2 = Cubic Inches
Quarts (Liquid) x 57.7 = Cubic Inches
Liters x 1.0567 = Quarts
Gallons x 3,785 = Cubic Centimeters
Gallons x 3.785 = Liters
Metric Conversion Factors
1 Gallon (gal) = 4 Quarts
4 Cups = 1 Quart
1 Tablespoon (tbsp) = 3 Teaspoons (tsp)
1/4 Cup = 4 Tablespoons
Measure Equivalents
56
Lesson #1
Meeting People Hello ................................ “ciao” (chow)
How are you? ............... “come stai?” (ko-may | sty)
Good ............................... “bene” (ben-eh)
And you? ....................... “e tu?” (eh | too)
Good day ....................... “buongiorno” (bone-jore-no)
Good evening ............. “buona sera” (bone-ah | sar-ah)
Bye bye ......................... “arrivederci” (ah-ri-va-dare-chee)
Welcome ...................... “benvenuti” (plural) (ben-ven-ooh-tee)
Home ............................. “casa” (ka-sah)
My name is... ............... “mi chiamo…” (me | key-ah-moe)
See you tomorrow ..... “a domani” (ah | doe-ma-knee)
See you soon ............... “a presto” (ah | press-toe)
Thanks a lot.................. “grazie mille” (grah-zee-eh | me-lay)
Please ............................. “per favore” (pear | fah- vore-eh)
Family ............................ “famiglia” (fah-me-lee-ah)
Together ........................ “insieme” (in-see-eh-meh)
Friends ........................... “amici” (ah-me-chee)
Lesson #2
Before DinnerI’m hungry .....................“ho fame” (oh | fa-may)
I’m thirsty ......................“ho sete” (oh | say-tay)
Have you eaten? ........“hai mangiato?” (I | mahn-gia-toe)
What’s for dinner? .....“cosa c’e per cena?” (ko-sa | che | pear | che-na)
Let’s spaghettata .......“facciamo una spaghettata”
(fa-cha-moe | ooh-na | spe-geh-ta-ta)
I’m hungry .....................“sono aff amato” (so-no | ahf-fa-ma-toe)
Let’s cook ......................“andiamo a cucinare”
(on-dee-ah-moe | ah | koo-chi-nar-eh)
Lesson #3
At the TableWould you like
some more? .................. “ne vuoi ancora?” (neh | voy | on-core-a)
Please pass the salt .. “passami il sale per piacere”
(pah-sah-me | il | sa-lay | pear | pea-ah-share-eh)
No, thanks .................... “no, grazie” (no | grah-zee-eh)
Yes, please .................... “si, per favore” (see | pear | fah-vore-ay)
Enjoy your meal .......... “buon appetito” (bone | op-pee-tea-toe)
Cheers ............................ “cin cin” (chin | chin), or “salute” (sah-loo-tay)
Lesson #4
Expressions at the TableIt’s delicious ................. “É delizioso” (eh | dee-lizzy-ooh-so)
Thank you ..................... “grazie” (grah-zee-eh)
You’re welcome .......... “prego” (prey-go)
Good night .................... “buona notte” (bone-ah | note-ay)
Very good ..................... “che buono” (kay | bone-o)
I like it a lot ................... “mi piace tanto” (me | pee-ah-sha | tahn-toe)
Good job ........................ “bravo” (bra-voe)
Buon appetito(bone | op-pee-tea-toe)Enjoy your meal
Italian Lessons
Come stai? (ko-may | sty)
How are you?
“ We help people live better, by bringing well-being and the joy of eating into their everyday lives.”
In 1877, Pietro Barilla Sr. opened a small bakery in Parma, Italy. Today, Barilla is still a family-owned
company which still believes that the table is much more than just a place to eat, and food is better
when it is shared. We believe meaningful meals start with sharing—sharing your day, sharing laughter,
sharing traditions—moments that connect you with your family and friends. We are dedicated to keep
mealtime a special time for families everywhere. We create products based on the Mediterranean
nutritional model, delivering both taste and nutrition, to help people all over the world share the table
together. So join us, share with us and Share The Table.
We invite you to learn more about us at www.BarillaGroup.com. For product and recipe information,
visit us at www.Barilla.com/ShareTheTable.