Tortefatti

"Experience the hand-made like quality of Italy brought home," says Barilla's line of shelf-stable Ricotta & Spinach, Porcini Mushroom, and Ricotta & Asparagus Tortelloni and Three Cheese Tortellini. In this case, home clearly isn't where the heart is.

"A thin layer of rich egg pasta" may indeed surround the "delicate and fresh-tasting ingredients of Italian cuisine." But Barilla's idea of "fresh-tasting" includes a nice shot of palm kernel oil, not exactly a staple in the traditional Italian kitchen.

The oil boosts the saturated fat to five or six grams in a petite portion (2/3 or 3/4 cup). That's about a quarter of a day's worth ... and it's three times what you'd get in Buitoni's refrigerated Three Cheese Tortellini. And Buitoni manages to keep the sodium between 225 and 375 mg for all 11 of its Tortellini varieties. Only one of Barilla's falls into that range; the others hit 450 to 500 mg.

But the real kicker is this advice from the Barilla packages: "For best results simply add melted butter (about 1/2 a stick per bag) and Parmesan cheese." Barilla's other tip: Try a white cream sauce like Alfredo on your fatty pasta.

Shelf-stable foods may be more convenient than refrigerated ones ... but appointments with your cardiologist are anything but convenient.

Barilla: (800) 922-7455.

COPYRIGHT 2003 Center for Science in the Public Interest
COPYRIGHT 2008 Gale, Cengage Learning