Time to stretch

Cobe, Patricia
February 2009
FoodService Director;2/15/2009, Vol. 22 Issue 2, pFSB2
Trade Publication
An interview with Judy Rusignuolo, director of foodservice marketing at USA Rice Foundation, and Mark Prece, executive chef of American Italian Pasta Company, is presented. When asked about trends influencing their product and menu development, Prece says they have developed some breakfast ideas for pasta such as a breakfast lasagna. Rusignuolo emphasizes the growing importance of local sourcing and buying American. They explain how rice and pasta contribute to healthier menus.


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