For Immediate Release
Contact: Brian Fisher
Edelman Sports
(212) 704-8218
brian.fisher@edelman.com
Barilla To Host More Than 10,000 Runners at Marathon Eve Dinner
Saturday, November 5, At Tavern on the Green
November 2005 NEW YORK — Barilla, the world's leading producer of pasta will host approximately 14,000 runners at the Barilla PLUS Marathon Eve Dinner at Tavern on the Green on Saturday, November 5, 2005. The dinner which begins at 4:30 p.m. is free for all registered participants of the ING New York City Marathon. Tickets are also available to the general public for $20 at the INC New York City Marathon Health and Fitness Expo presented by Q104.3 PM at the Jacob K. Javits Convention Center, November3-5.
The Marathon Eve Dinner will serve up more than 6,800 pounds of pasta and 2,000 pounds of salad over 38 buffets set up at Tavern on the Green.
"We are thrilled to be a part of the ING New York City Marathon once again," said Sergio Pereira, Vice President of Marketing for Barilla America. "Complex carbohydrates, like pasta, are essential to fuel the body and brain, and no one needs fuel more than marathon runners. We're looking forward to hosting the biggest party of the year, welcoming runners from around the world and helping them prepare for the big race."
In addition to two of last year's favorite dishes, Mediterranean Rotini Pasta Salad and Mixed Green Salad with Parmigiano and Balsamico, Barilla will serve a new, authenthic Italian pasta recipe, Penne with Artichokes, created especially for the Marathon by Barilla Chef Lorenzo Boni. Barilla will also distribute educational information on pasta and nutrition and discuss the importance of carbohydrates like pasta for runners and non-athletes alike.
Since 1877, the Barilla company has been producing pasta and other grain-based foods for consumers around the world. The company’s basic animating principle has been to make these healthy products affordable to all, no matter where they might be. Barilla has remained true to its entrepreneurial roots over the past four generations, by combining ancient Italian traditions with cutting-edge technological advances. The result is a globally successful company, built on a foundation of principles that allow for continuous growth to reach ever-expanding goals.
The Barilla Group — whose brands include Barilla, Mulino Bianco, Pavesi, Voiello, Wasa, Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico) and Academia Barilla — is the first Italian food group, headed by the Barilla family for over 125 years. The Group has 29 factories (17 in Italy and 12 abroad). It is a worldwide leader in pasta and currently realizes 30% of sales in volume in more than 120 countries.
"Barilla Marathon Eve Dinner" Recipes
PLUS Penne with Artichokes
1 box (16 ounces) BARILLA PLUS Penne
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 9 oz. package (2 cups, chopped) frozen artichoke hearts
1 jar (26 oz.) Barilla Marinara Sauce
¼ cup grated parmigiano cheese
2 tablespoons Italian parsley, chopped
salt to taste
ground black pepper to taste
HEAT olive oil in a large skillet over high heat. Add garlic, sauté until golden. Add artichokes, season with salt and pepper. Add Barilla Marinara Sauce and crushed tomatoes, simmer for 5 minutes or until artichokes are cooked through. Meanwhile, cook pasta according to package directions. Drain. Add pasta to sauce. Mix well. Stir in parsley and grated parmigiano cheese.
PLUS Rotini Mediterranean Pasta Salad
1 box (16 ounces) BARILLA PLUS Rotini
1 ½ cups cherry tomatoes, halved
1 ½ cups black olives (may substitute with Kalamata olives)
1 can (4 ounces) tuna in oil, drained
¾ cup mozzarella cheese, cubed
½ teaspoon capers in salt (soaked in water to remove excess salt)
fresh basil to taste, chopped
coarse salt to taste
freshly ground black pepper to taste
⅓ cup extra virgin olive oil
COOK pasta according to package directions. Drain and drizzle with a small amount of olive oil. Refrigerate for 2 hours. COMBINE cherry tomatoes, olives, tuna, mozzarella cheese, capers, basil, salt, black pepper and remaining olive oil. Marinate for 2 hours. TOSS pasta and marinated ingredients in a large bowl.
Mixed Green Salad with Parmigiano and Balsamico
1 ½ tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt
1 package mixed green salad
¼ cup Parmigiano Reggiano 18 month old cheese, shaved
½ cup fresh tomatoes, diced
COMBINE extra virgin olive oil, balsamic vinegar, pepper and salt. Mix well. ADD mixed green salad, Parmigiano cheese and tomatoes to a large bowl. Add olive oil mixture and toss well.
