Tortefatti. (Food Porn)."Experience the hand-made like quality of Italy brought home," says Barilla's line of shelf-stable Ricotta ri·cot·ta n. 1. A soft Italian cheese that resembles cottage cheese. 2. A similar soft cheese made in the United States. & Spinach, Porcini Mushroom, and Ricotta & Asparagus Tortelloni and Three Cheese Tortellini. In this case, home clearly isn't where the heart is. "A thin layer of rich egg pasta" may indeed surround the "delicate and fresh-tasting ingredients of Italian cuisine Italian cuisine as a national cuisine known today has evolved from centuries of social and political change. Its roots can be traced back to 4th century BCE and into the Middle Ages which brought Arab and Norman influence to certain regions along with introduction of notable chefs ." But Barilla's idea of "fresh-tasting" includes a nice shot of palm kernel oil, not exactly a staple in the traditional Italian kitchen. The oil boosts the saturated fat saturated fat, any solid fat that is an ester of glycerol and a saturated fatty acid. The molecules of a saturated fat have only single bonds between carbon atoms; if double bonds are present in the fatty acid portion of the molecule, the fat is said to be to five or six grams in a petite portion (2/3 or 3/4 cup). That's about a quarter of a day's worth ... and it's three times what you'd get in Buitoni's refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. Three Cheese Tortellini. And Buitoni manages to keep the sodium between 225 and 375 mg for all 11 of its Tortellini varieties. Only one of Barilla's falls into that range; the others hit 450 to 500 mg. But the real kicker is this advice from the Barilla barilla see halogeton glomeratus. packages: "For best results simply add melted butter (about 1/2 a stick per bag) and Parmesan cheese." Barilla's other tip: Try a white cream sauce like Alfredo on your fatty pasta. Shelf-stable foods may be more convenient than refrigerated ones ... but appointments with your cardiologist are anything but convenient. Barilla: (800) 922-7455. |
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