On this Wikipedia the language links are at the top of the page across from the article title. Halogeton sativus is one of barilla gluten free lasagna plants from which barilla was made. The species was formerly classified as Salsola sativa. 19th century, were the primary source of soda ash and hence of sodium carbonate.

The word “barilla” was also used directly to refer to the soda ash obtained from plant sources. The word “barilla” was also used directly to refer to soda ash from any plant source, including not only the saltworts grown in Spain, but also glassworts, mangroves, and seaweed. In still earlier times, the sources of soda ash and the methods of processing it were secrets that were zealously guarded. Definitions retrieved from the online edition on December 3, 2006. From the barrilla to the Solvay factory in Torrelavega: The Manufacture of Saltwort in Spain,” Antilia: The Spanish Journal of History of Natural Sciences and Technology, Vol. Elements of Materia Medica and Therapeutics, Vol. Pereira described the main species used to make barilla in different places.

The Nineteenth-Century Soap Industry and its Exploitation of Intertidal Vegetation in Eastern Australia ,” The Australian Geographer, Vol. Clow, Archibald and Clow, Nan L. Online version retrieved July 22, 2007. Photograph of Halogeton sativus in bloom, from Flores de Almeria website. Causas lingüísticas en el auge del término sosa y el declive de barrilla en los siglos XVIII y XIX, retrieved December 3, 2006. Discussion of changes in the meaning of the Spanish words barrilla and sosa during the 18th and 19th centuries. Access denied You do not have access to www.

The site owner may have set restrictions that prevent you from accessing the site. On this Wikipedia the language links are at the top of the page across from the article title. It is the world’s largest pasta producer. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. The company was founded in 1877 as a bakery shop in Parma, Italy by Pietro Barilla Sr.

The company expanded in 1908, and in 1910 Barilla inaugurated a new pasta factory equipped with a “continuous baking” oven. After the death of Pietro Barilla Sr. Riccardo and Gualtiero took the reins of the family company, increasing the production and distribution of products, thanks to technological innovations which allowed the company to rapidly transform itself, over the course of the 1920s and 1930s, into the most important bread and pasta company in Emilia-Romagna. In 1919 Gualtiero Barilla died, leaving his brother Riccardo at the helm of the company together with his wife Virginia. In 1960 Barilla became a joint-stock company, and in the following years it opened new factories, in Rubbiano, which marked Barilla’s entry into the cracker and breadsticks sector, and in Pedrignano, just outside Parma.