Flavor Trends, Strategies and Solutions for Menu Development
Credit: Barilla For Professionals
SPONSORED CONTENT
Soup’s On
Escarole and sausage get a fall-friendly upgrade
Philip DeMaiolo, Corporate Chef at Sodexo Health and Hospitals, brings savory comfort to the table with the Al Bronzo Orecchiette Escarole Sausage Soup. This rich, pasta-centric soup melds tender Italian sausage, white beans, escarole and Barilla Orecchiette to soak up the broth—creating a bowl that’s deeply satisfying. By layering familiar flavor components in a cozy, one-pot build, the recipe delivers operational ease, menu differentiation, and a fall-ready offering that meets diners’ craving for warmth, texture and culinary comfort.
Explore even more pasta inspiration from Barilla. Visit Barilla For Professionals’ Recipe Collection
Related Reads
Pretty in Pink: Pink Burger Pink Love Donuts & More | Miami Beach and Oakland Park, Fla.
Pink Burger: Two Angus beef patties, American cheese, provolone cheese, chimichurri, “pink” sauce...
Tea it Up The elements of Thai tea emerge as a fun and versatile flavor system
OddFellows Ice Cream Co., with locations in Brooklyn, N.Y., and Chestnut Hill, Mass., demonstrates...
