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BARILLA TO HOST MORE THAN 15,000 RUNNERS AT MARATHON EVE DINNER SATURDAY, OCTOBER 31, AT TAVERN ON THE GREEN
OCTOBER 2009, NEW YORK — Barilla, the No.1 pasta brand in Italy and world’s leading producer of pasta, will host approximately 15,000 runners at the sixth annual Barilla Marathon Eve Dinner at Tavern on the Green on Saturday, October 31, 2009 as part of the New York Road Runner’s week long celebration leading up to the ING New York City Marathon. The dinner begins at 4:30 p.m.
The Barilla Marathon Eve Dinner will serve close to 7,000 pounds of pasta and 1,800 pounds of salad over 38 buffets set up at Tavern on the Green in Manhattan’s Central Park. Former New York City Marathon champions Orlando Pizzolato (1984 & 1985) and Franca Fiacconi (1998) will be returning to New York City to compete in the 40th running of the race and will be special guests of Barilla at the Marathon Eve Dinner. The Italian runners will speak to the audience about their marathon experiences and the important role that pasta plays in their diet when preparing for a big race.
“We are thrilled to celebrate our sixth year as a sponsor of the ING New York City Marathon,” said Kirk Trofholz, President of Barilla America. “We’re proud to host such a festive and celebratory occasion where pasta plays such an integral role and dinner-goers have the chance to create and share meaningful moments that will become a part of their marathon experience for years to come.”
All of the recipes were developed especially for the ING New York City Marathon by Barilla Executive Chef Lorenzo Boni, created specifically with a runner’s nutritional needs in mind while offering the same great taste everybody expects from Barilla. This year Barilla will serve three new, delicious Italian pasta dishes: Barilla Tri Color Rotini Pasta Salad, Barilla Cellentani with Artichokes, and Baked Barilla Piccolini® Mini Ziti with Roasted Vegetables and Ricotta Cheese (recipes listed below).
Pasta is filled with complex carbohydrates, the body’s best source of energy for athletes and non-athletes alike and since the average marathoner requires approximately double the number of carbohydrates and two and a half times the calories needed by a sedentary person each day, it makes the perfect pre-race dinner. The average male training for a marathon needs to consume approximately 5,675 calories and 725 grams of carbohydrates daily, while the average female marathoner needs approximately 4,290 calories and 425 grams of carbohydrates per day. Moreover, the dishes prepared by Chef Boni provide an excellent vehicle to get other healthy foods, proteins and healthy fats into your diet — such as vegetables, lean tuna, olive oil and legumes.
Tickets to the dinner are available to runners and the general public for $25 at the ING NYC Marathon Expo located at the Jacob Javits Convention Center, October 29-31, 2009.
About the Barilla Group
Barilla, originally established in 1877 as a bread and pasta shop in Parma, is today one of the top Italian food groups: a leader in the pasta business worldwide, in the pasta sauces business in continental Europe, in the bakery products business in Italy and in the crispbread business in Scandinavia.
Barilla owns 53 production facilities (13 in Italy and 40 outside Italy) and exports to more than 125 countries. Every year more than 2,700,000 tons of food products, with the brands Barilla, Mulino Bianco, Voiello, Pavesi, Wasa, Harry’s (France, Spain and Russia), Lieken Urkorn, Golden Toast and Kamps (Germany), Alixir, Academia Barilla, Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico), are featured on dining tables the world over.
By respecting its own traditional principles and values, which still feel current today, by considering employees a fundamental asset and by developing leading edge production systems, Barilla has become one of the world’s most esteemed food companies, and one that is recognized worldwide as a symbol of Italian know how. For more information: www.barillagroup.com /www.barillaus.com.
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About the New York Road Runners
New York Road Runners, founded in 1958, is dedicated to promoting the sport of distance running, enhancing health and fitness for all, and responding to community needs. Our road races and other fitness programs draw upwards of 300,000 runners annually, and together with our magazine and website support and promote professional and recreational running. A staff of more than 100, assisted by thousands of volunteers, stages the ING New York City Marathon, as well as a road race nearly every weekend plus many track and cross country events. NYRR’s home base in New York, and its lifelong identification with Central Park, have given many of its events iconic status, attracting the world’s top professional runners. Our youth programs provide running to nearly 100,000 schoolchildren in New York City, around the country, and in South Africa who would otherwise have few or no fitness opportunities. For more information visit www.nyrr.org.
About the The ING New York City Marathon
The premier event of New York Road Runners, the ING New York City Marathon is one of the world’s great road races, drawing nearly 105,000 applicants. The race attracts many world-class professional athletes, not only for the more than $600,000 in prize money, but also for the chance to excel in the media capital of the world before two million cheering spectators and a worldwide broadcast reach of 330 million. As any one of the nearly 788,000 past participants will attest, crossing the finish line in Central Park is one of the great thrills of a lifetime. For more information visit www.ingnycmarathon.org.
“Barilla Marathon Eve Dinner” Original Recipes
Barilla Tri Color Rotini Pasta Salad
1 box BARILLA Tri Color Rotini
2 cups cherry tomatoes, halved
1 cup black olives (may substitute with Kalamata olives)
1 can (6 ounces) tuna in oil, drained
1-1/3 cups (7 ounces) fresh mozzarella cheese, cubed
1 teaspoon capers in salt (soaked in water to remove excess salt)
2 tablespoons fresh basil, chopped
to taste salt
to taste freshly ground black pepper
1/3 cup extra virgin olive oil
BRING a large pot of water to a boil.
COOK Barilla Tri Color Rotini according to the package directions. Drain and drizzle with a small amount of olive oil. Cover and refrigerate.
COMBINE cherry tomatoes, olives, tuna, mozzarella cheese, capers, basil, salt, black pepper and remaining olive oil with pasta in a large bowl.
MARINATE and refrigerate for 1 hour before serving.
Prep time: 2 hours
Cook Time: 10 minutes
Servings: 10 to 12
Barilla Cellentani with Artichokes
1 box BARILLA Cellentani
1 jar BARILLA Marinara Sauce
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
5 each artichoke hearts
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Italian parsley, chopped
1/4 cup Romano cheese, grated
BRING a large pot of water to a boil.
CUT the artichokes in dices, season with little olive oil, salt and pepper. Roast artichokes in the oven until slightly brown, about 10-15 minutes.
HEAT olive oil in a large skillet over high heat. Add garlic and sauté until golden yellow in color. Add roasted artichokes and season with salt and pepper.
ADD Barilla Marinara Sauce to the skillet and simmer for 5 minutes or until artichokes are cooked through.
Meanwhile, COOK Cellentani according to the package directions. Drain and add hot pasta to the sauce. Mix well.
STIR in parsley and grated Romano cheese.
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4 to 6
Baked Barilla Piccolini® Mini Ziti with Roasted Vegetables and Ricotta Cheese
1 box BARILLA Piccolini Mini Ziti
1 cup domestic mushrooms, sliced
1 cup butternut squash, diced
1 cup zucchini, diced
1/2 tablespoons olive oil, divided
1 clove garlic, chopped
2 tablespoons extra virgin olive oil
1 can (28 ounces) peeled Italian tomatoes
to taste salt
to tste freshly ground black pepper
3/4 cup green peas
1-1/2 cups ricotta cheese
4 tablespoons Parmigiano cheese, grated
HEAT oven to 400 degrees.
BRING a large pot of water to a boil.
SEASON mushrooms, butternut squash, zucchini, season with salt and pepper. Add 1½ tablespoons olive oil and toss until vegetables are coated. Roast vegetables in the oven for 10-15 minutes, or until browned. Lower the oven temperature to 375 degrees.
SAUTÉ chopped garlic and 2 tablespoons of extra virgin olive in a large skillet. Add the tomatoes, season with salt and pepper and simmer for 10 minutes. Add peas. STIR in ¾ of the ricotta cheese.
COOK Barilla Piccolini Mini Ziti for 2 minutes less than the package recommended cooking time. Drain and add to the sauce.
PLACE pasta in a 9x13-inch baking dish. Top with the remaining ricotta and Parmigiano cheese.
BAKE for 12 minutes at 375 degrees.
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4 to 6
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