Pushing Pasta Past Tradition

Chef Lorenzo Boni grew up with a passion for Italian food in Bologna, Italy. Boni joined Barilla in 1999 at their world headquarters in Parma, and then in 2003, he was promoted to executive chef for Barilla America. For the past 13 years, he has been responsible for product and recipe development, as well as managing the culinary execution of all Barilla-sponsored events. We recently spoke to Chef Boni about his work to innovate and recreate traditional pasta to fit the lifes…