pasta activity guide

Look inside for activities and recipes!

ShareThe Table®

with Pasta

Activity Guide

1

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

22

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!

AC

TIV

ITIE

S

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


• 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.

6

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.

7

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!

8

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.

9

Tools


• 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


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.


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.

10

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


• The Story of Pasta

• Paper, pens and markers

Instructions

1. Learn about the Double Pyramid with your Troop


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.


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?

11

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


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


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).

12

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.


4. Grate, shred or dice your cheese*. Place into bowls

for the pasta bar.

5. Tear, cut, chop or measure out your aromatics.


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)



• 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


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)


• (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


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

19

Tools


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


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.

20

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


2. Split up into teams and tackle the Tasty Treasure

Hunt list.

3. Regroup and discuss with your friends and Troop


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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ALL PLAY

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.

23

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

24

ALL PLAY

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)

25

ALL PLAY

Tools

• Snack

• Table & chairs





• Try new foods






• Turn off the TV






each other

• Laugh together



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.


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

26

ALL PLAY

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.

27

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!

28

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!

29

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!

30

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





• Try new foods






• Turn off the TV






each other

• Laugh together



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!


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


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”.


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


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


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?


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

RE

CIP

ES

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


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.



Ecological Footprint per Serving 2.5

Recipe Ecological Footprint 15

BEGINNER


INGREDIENTS:

1 box Barilla® Farfalle


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


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.




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


INGREDIENTS:

1 box Barilla® Tri-Color Rotini


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


PREPARATION:


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.





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


INGREDIENTS:

1 box Barilla® Veggie Penne

1 jar Barilla® Tomato and Basil sauce

½ cup parmigiano reggiano cheese, freshly grated


5 fresh basil leaves, chopped

PREPARATION:


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.


CALORIES 340 FAT 9g (sat 2.5g, trans 0g) PROTEIN 13g CARB 53g FIBER 4g CHOL 5mg



Barilla® Veggie Penne with Barilla® Tomato & Basil Sauce

37

Barilla® Campanelle Salad with Roasted Peppers, Olives, Capers, Mozzarella & Basil

INTERMEDIATE


INGREDIENTS:

1 box Barilla® Campanelle


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


PREPARATION:


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.





For an added boost of fiber, add a side of steamed vegetables.

INTERMEDIATE


INGREDIENTS:

1 box Barilla® Whole Grain Medium Shells


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



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.





Barilla® Whole Grain Medium Shells with Cherry Tomatoes, Fresh Mozzarella & Basil

38

Barilla® Whole Grain Spaghetti with Parmigiano Parsley Pesto & Barilla® Marinara Sauce

INTERMEDIATE


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.





ADVANCED


INGREDIENTS:

1 box Barilla® Plus Spaghetti

1 small onion, peeled and chopped


4 small zucchini, sliced

1 jar Barilla® Tomato and Basil sauce

1 cup water


8 leaves fresh basil, torn


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.





Barilla Plus® Spaghetti with Zucchini, Fresh Parmigiano and Barilla® Tomato & Basil Sauce

39

Barilla® Veggie Penne Greek Pasta Salad

ADVANCED


INGREDIENTS:

1 box Barilla® Veggie Penne


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


PREPARATION:


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.





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


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)



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.





Barilla® Wavy Lasagna with Creamy Marinara Meat Sauce, Mozzarella and Basil

ADVANCED


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


4 cups mozzarella cheese, shredded (or part skim)



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.




Recipe Ecological Footprint 151.44 40

Barilla® Oven Ready Lasagna with Tomato, Ricotta and Zucchini

ADVANCED


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


1 cup fontina cheese, shredded


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.





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.



Ecological Footprint per Serving .17


Avocado & Banana Mouse with Cinnamon Pita Chips

Delicious Dessert Pizza

BEGINNER


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.



Ecological Footprint per Serving .84


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.





For a better for you option, simply omit the chocolate.

Fruit Skewers with White & Milk Chocolate

INTERMEDIATE


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.





Lemon & Raspberry Parfait

43

Microwavable Fudge

INTERMEDIATE


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.





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.





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.

RE

FE

RE

NC

E G

UID

E

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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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


1/3 Cup = 5 Tablespoons + 1 Teaspoon





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


4 Cups = 1 Quart



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


1/16 Cup (c) = 1 Tablespoon




1/3 Cup = 5 Tablespoons + 1 Teaspoon





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


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


4 Cups = 1 Quart



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.

pasta activity guide

Documents