{"id":131682,"date":"2026-10-19T20:27:03","date_gmt":"2026-10-20T02:27:03","guid":{"rendered":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/"},"modified":"2026-10-19T20:27:03","modified_gmt":"2026-10-20T02:27:03","slug":"nuevos-pestos-barilla-mexico-2","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/","title":{"rendered":"Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">El pesto est\u00e1 listo para salir de su zona de confort. Barilla ampl\u00eda su propuesta en M\u00e9xico con tres nuevas variedades que buscan darle un giro a la forma de cocinar y explorar sabores de inspiraci\u00f3n italiana: <strong>Pesto Rosso, Pesto Calabrese y Pesto Basilico e Limone<\/strong>. Las nuevas recetas se suman al cl\u00e1sico Pesto alla Genovese y ofrecen m\u00e1s opciones para experimentar en la cocina.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aunque solemos relacionar el pesto con un plato de pasta, su combinaci\u00f3n de ingredientes permite llevarlo a otras preparaciones. La apuesta de Barilla es precisamente ampliar esas posibilidades y demostrar que esta salsa puede convertirse en un recurso vers\u00e1til para darle personalidad a distintas recetas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tres nuevos pestos, tres perfiles de sabor<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cada una de las nuevas variedades tiene una combinaci\u00f3n particular de ingredientes que define su car\u00e1cter y abre distintas posibilidades al momento de cocinar.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pesto Rosso:<\/strong> elaborado con tomate, aceite bals\u00e1mico y queso Parmigiano, ofrece una alternativa para quienes buscan un perfil de sabor inspirado en ingredientes mediterr\u00e1neos.<\/li>\n\n\n\n<li><strong>Pesto Calabrese:<\/strong> combina pimientos rojos dulces y queso, una mezcla que aporta una identidad distinta dentro de la l\u00ednea.<\/li>\n\n\n\n<li><strong>Pesto Basilico e Limone:<\/strong> re\u00fane albahaca, aceite y ralladura de lim\u00f3n, con una combinaci\u00f3n que integra el perfil herbal de la albahaca y el toque c\u00edtrico del lim\u00f3n.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Estas recetas se incorporan al portafolio mexicano junto al Pesto alla Genovese, la variedad cl\u00e1sica asociada con la albahaca. As\u00ed, la marca ampl\u00eda las opciones disponibles para quienes disfrutan preparar comida en casa y quieren probar combinaciones diferentes sin complicar demasiado sus recetas.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"399\" height=\"396\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289529.jpg?resize=399%2C396&#038;ssl=1\" alt=\"\" class=\"wp-image-131680\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289529.jpg?w=399&amp;ssl=1 399w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289529.jpg?resize=300%2C298&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289529.jpg?resize=150%2C150&amp;ssl=1 150w\" sizes=\"(max-width: 399px) 100vw, 399px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">El pesto va m\u00e1s all\u00e1 de la pasta<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Una de las ideas detr\u00e1s de este lanzamiento es explorar el pesto como algo m\u00e1s que una salsa para acompa\u00f1ar espagueti o fusilli. Dependiendo de sus ingredientes, puede incorporarse en distintas preparaciones y servir como punto de partida para experimentar con sabores y texturas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Las nuevas variedades permiten jugar con diferentes combinaciones en la cocina, ya sea al preparar una comida cotidiana o al buscar una alternativa para cambiar una receta conocida. La clave est\u00e1 en elegir el perfil que mejor acompa\u00f1e los ingredientes del plato.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cCon este lanzamiento queremos ampliar nuestra propuesta de pesto en M\u00e9xico y acercar a los consumidores recetas con combinaciones de ingredientes diferentes\u201d, se\u00f1al\u00f3 Gabriela Rivera, Barilla Brand Manager, quien tambi\u00e9n destac\u00f3 la versatilidad de esta preparaci\u00f3n m\u00e1s all\u00e1 de su uso tradicional con pasta.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Barilla apuesta por nuevas formas de cocinar<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Fundada en Parma, Italia, en 1877, Barilla es una empresa familiar con una larga trayectoria en la industria alimentaria. En M\u00e9xico, opera mediante una alianza estrat\u00e9gica con Grupo Herdez.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Con la llegada de Pesto Rosso, Pesto Calabrese y Pesto Basilico e Limone, la marca ampl\u00eda su oferta para quienes buscan incorporar nuevos sabores a sus comidas. Una invitaci\u00f3n a experimentar con ingredientes de inspiraci\u00f3n italiana y descubrir que, en la cocina, un cambio sencillo puede abrir la puerta a recetas diferentes.<\/p>\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-131682\" data-postid=\"131682\" class=\"themify_builder_content themify_builder_content-131682 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->\n","protected":false},"excerpt":{"rendered":"<p>Barilla suma tres variedades de pesto a su portafolio en M\u00e9xico: Rosso, Calabrese y Basilico e Limone, con ingredientes y perfiles de sabor distintos.<\/p>\n","protected":false},"author":4,"featured_media":131681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6870],"tags":[1397,967,1718,7619,6724,14981,16008,4279],"class_list":["post-131682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-alimentos","tag-barilla","tag-cocina-italiana","tag-comida","tag-gastronomia","tag-novedades-gastronomicas","tag-pesto","tag-recetas","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas - Zero Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas - Zero Magazine\" \/>\n<meta property=\"og:description\" content=\"Barilla suma tres variedades de pesto a su portafolio en M\u00e9xico: Rosso, Calabrese y Basilico e Limone, con ingredientes y perfiles de sabor distintos.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Zero Magazine\" \/>\n<meta property=\"article:published_time\" content=\"2026-10-20T02:27:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289529.jpg\" \/>\n<meta name=\"author\" content=\"David Morales\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"David Morales\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/\"},\"author\":{\"name\":\"David Morales\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#\\\/schema\\\/person\\\/9f7f1a17c60ba8e9980e3e6677aabe5a\"},\"headline\":\"Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas\",\"datePublished\":\"2026-10-20T02:27:03+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/\"},\"wordCount\":528,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2026\\\/10\\\/unnamed289629.jpg?fit=800%2C800&ssl=1\",\"keywords\":[\"alimentos\",\"Barilla\",\"Cocina Italiana\",\"Comida\",\"Gastronomia\",\"novedades gastron\u00f3micas\",\"pesto\",\"RECETAS\"],\"articleSection\":[\"Foodie\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/\",\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/\",\"name\":\"Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas - Zero Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2026\\\/10\\\/unnamed289629.jpg?fit=800%2C800&ssl=1\",\"datePublished\":\"2026-10-20T02:27:03+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/#primaryimage\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2026\\\/10\\\/unnamed289629.jpg?fit=800%2C800&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2026\\\/10\\\/unnamed289629.jpg?fit=800%2C800&ssl=1\",\"width\":800,\"height\":800},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/10\\\/19\\\/nuevos-pestos-barilla-mexico-2\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/zeromagazine.mx\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#website\",\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/\",\"name\":\"Zero Magazine\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/zeromagazine.mx\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#organization\",\"name\":\"Zero Magazine\",\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/1.jpeg?fit=1000%2C1000&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/1.jpeg?fit=1000%2C1000&ssl=1\",\"width\":1000,\"height\":1000,\"caption\":\"Zero Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/instagram.com\\\/zeromagazinemx\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#\\\/schema\\\/person\\\/9f7f1a17c60ba8e9980e3e6677aabe5a\",\"name\":\"David Morales\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/wp-content\\\/litespeed\\\/avatar\\\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1792088546\",\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/wp-content\\\/litespeed\\\/avatar\\\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1792088546\",\"contentUrl\":\"https:\\\/\\\/zeromagazine.mx\\\/wp-content\\\/litespeed\\\/avatar\\\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1792088546\",\"caption\":\"David Morales\"},\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/author\\\/david\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas - Zero Magazine","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/","og_locale":"es_ES","og_type":"article","og_title":"Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas - Zero Magazine","og_description":"Barilla suma tres variedades de pesto a su portafolio en M\u00e9xico: Rosso, Calabrese y Basilico e Limone, con ingredientes y perfiles de sabor distintos.","og_url":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/","og_site_name":"Zero Magazine","article_published_time":"2026-10-20T02:27:03+00:00","og_image":[{"url":"https:\/\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289529.jpg","type":"","width":"","height":""}],"author":"David Morales","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"David Morales","Tiempo de lectura":"3 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/#article","isPartOf":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/"},"author":{"name":"David Morales","@id":"https:\/\/zeromagazine.mx\/#\/schema\/person\/9f7f1a17c60ba8e9980e3e6677aabe5a"},"headline":"Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas","datePublished":"2026-10-20T02:27:03+00:00","mainEntityOfPage":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/"},"wordCount":528,"commentCount":0,"publisher":{"@id":"https:\/\/zeromagazine.mx\/#organization"},"image":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289629.jpg?fit=800%2C800&ssl=1","keywords":["alimentos","Barilla","Cocina Italiana","Comida","Gastronomia","novedades gastron\u00f3micas","pesto","RECETAS"],"articleSection":["Foodie"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/","url":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/","name":"Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas - Zero Magazine","isPartOf":{"@id":"https:\/\/zeromagazine.mx\/#website"},"primaryImageOfPage":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/#primaryimage"},"image":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289629.jpg?fit=800%2C800&ssl=1","datePublished":"2026-10-20T02:27:03+00:00","breadcrumb":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/#primaryimage","url":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289629.jpg?fit=800%2C800&ssl=1","contentUrl":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289629.jpg?fit=800%2C800&ssl=1","width":800,"height":800},{"@type":"BreadcrumbList","@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/nuevos-pestos-barilla-mexico-2\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/zeromagazine.mx\/"},{"@type":"ListItem","position":2,"name":"Barilla ampl\u00eda su universo de pesto en M\u00e9xico con tres nuevas recetas"}]},{"@type":"WebSite","@id":"https:\/\/zeromagazine.mx\/#website","url":"https:\/\/zeromagazine.mx\/","name":"Zero Magazine","description":"","publisher":{"@id":"https:\/\/zeromagazine.mx\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/zeromagazine.mx\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/zeromagazine.mx\/#organization","name":"Zero Magazine","url":"https:\/\/zeromagazine.mx\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/zeromagazine.mx\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/11\/1.jpeg?fit=1000%2C1000&ssl=1","contentUrl":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/11\/1.jpeg?fit=1000%2C1000&ssl=1","width":1000,"height":1000,"caption":"Zero Magazine"},"image":{"@id":"https:\/\/zeromagazine.mx\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/instagram.com\/zeromagazinemx"]},{"@type":"Person","@id":"https:\/\/zeromagazine.mx\/#\/schema\/person\/9f7f1a17c60ba8e9980e3e6677aabe5a","name":"David Morales","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/zeromagazine.mx\/wp-content\/litespeed\/avatar\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1792088546","url":"https:\/\/zeromagazine.mx\/wp-content\/litespeed\/avatar\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1792088546","contentUrl":"https:\/\/zeromagazine.mx\/wp-content\/litespeed\/avatar\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1792088546","caption":"David Morales"},"url":"https:\/\/zeromagazine.mx\/index.php\/author\/david\/"}]}},"jetpack_publicize_connections":[],"jetpack-related-posts":[{"id":131170,"url":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/08\/nuevos-pestos-barilla-mexico\/","url_meta":{"origin":131682,"position":0},"title":"Barilla lanza tres nuevos sabores de pesto en M\u00e9xico","author":"David Morales","date":"8 de octubre de 2026","format":false,"excerpt":"El pesto ya no se limita a la pasta. Barilla presenta tres nuevas variedades en M\u00e9xico con ingredientes como tomate, pimientos rojos, albahaca y lim\u00f3n para explorar nuevas combinaciones en la cocina.","rel":"","context":"En \u00abFoodie\u00bb","block_context":{"text":"Foodie","link":"https:\/\/zeromagazine.mx\/index.php\/category\/lifestyle\/foodie\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed283629.jpg?fit=399%2C396&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":114756,"url":"https:\/\/zeromagazine.mx\/index.php\/2026\/02\/04\/pastas-de-temporada-azur\/","url_meta":{"origin":131682,"position":1},"title":"Azur presenta nuevas pastas de temporada en Grand Fiesta Americana Chapultepec","author":"David Morales","date":"4 de febrero de 2026","format":false,"excerpt":"Cuando se trata de comida reconfortante que se siente especial sin ser pretenciosa,\u00a0Pastas de temporada Azur\u00a0se vuelve una de esas frases que dan hambre con solo leerlas. Este mes, Azur \u2014el restaurante insignia de Grand Fiesta Americana Chapultepec\u2014 decide refrescar su men\u00fa con nuevas recetas italianas que llegan por tiempo\u2026","rel":"","context":"En \u00abBlog\u00bb","block_context":{"text":"Blog","link":"https:\/\/zeromagazine.mx\/index.php\/category\/blog\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/02\/Azur-1.jpeg?fit=1200%2C638&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/02\/Azur-1.jpeg?fit=1200%2C638&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/02\/Azur-1.jpeg?fit=1200%2C638&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/02\/Azur-1.jpeg?fit=1200%2C638&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/02\/Azur-1.jpeg?fit=1200%2C638&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":122500,"url":"https:\/\/zeromagazine.mx\/index.php\/2026\/06\/08\/barilla-al-bronzo-millesime-gnp-weekend-2026\/","url_meta":{"origin":131682,"position":2},"title":"Barilla Al Bronzo\u00ae celebra la cocina italiana en una experiencia gastron\u00f3mica \u00fanica en San Miguel de Allende","author":"David Morales","date":"8 de junio de 2026","format":false,"excerpt":"Entre pasta premium, experiencias sensoriales y largas sobremesas, Barilla Al Bronzo\u00ae convirti\u00f3 Millesime GNP Weekend 2026 en una celebraci\u00f3n del sabor italiano. Hay lugares donde la comida simplemente se disfruta. Y luego est\u00e1n esos momentos donde cada plato cuenta una historia, cada ingrediente tiene un prop\u00f3sito y cada mesa se\u2026","rel":"","context":"En \u00abBlog\u00bb","block_context":{"text":"Blog","link":"https:\/\/zeromagazine.mx\/index.php\/category\/blog\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/06\/IMG_3626.jpeg?fit=1024%2C792&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/06\/IMG_3626.jpeg?fit=1024%2C792&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/06\/IMG_3626.jpeg?fit=1024%2C792&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/06\/IMG_3626.jpeg?fit=1024%2C792&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":98442,"url":"https:\/\/zeromagazine.mx\/index.php\/2025\/03\/08\/la-pizza-favorita-de-los-italianos-en-cdmx\/","url_meta":{"origin":131682,"position":3},"title":"Pizza m\u00e1gica en Mammut","author":"David Morales","date":"8 de marzo de 2025","format":false,"excerpt":"Encontrar una pizzer\u00eda que realmente te transporte a Italia no es f\u00e1cil. Hay muchas opciones, pero pocas que cuiden cada detalle: desde la masa y los ingredientes hasta la experiencia completa. Mammut Pizza promete ser \u201cla favorita de los italianos en M\u00e9xico\u201d, as\u00ed que obvio ten\u00eda que comprobar si este\u2026","rel":"","context":"En \u00abFoodie\u00bb","block_context":{"text":"Foodie","link":"https:\/\/zeromagazine.mx\/index.php\/category\/lifestyle\/foodie\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/03\/IMG_7141-scaled.jpeg?fit=900%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/03\/IMG_7141-scaled.jpeg?fit=900%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/03\/IMG_7141-scaled.jpeg?fit=900%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/03\/IMG_7141-scaled.jpeg?fit=900%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":119425,"url":"https:\/\/zeromagazine.mx\/index.php\/2026\/04\/24\/baja-tour-barilla-2026-experiencia\/","url_meta":{"origin":131682,"position":4},"title":"Barilla\u00ae impulsa una experiencia culinaria a trav\u00e9s del sabor de la pasta italiana y el vino mexicano","author":"David Morales","date":"24 de abril de 2026","format":false,"excerpt":"Una experiencia que mezcla Italia, vino mexicano y ese mood de disfrutar la vida sin prisa Hay planes que suenan bien\u2026 y otros que saben mejor. Este es de los segundos. Porque cuando la pasta, el vino y un atardecer en Baja se cruzan, lo cotidiano deja de ser rutina\u2026","rel":"","context":"En \u00abBlog\u00bb","block_context":{"text":"Blog","link":"https:\/\/zeromagazine.mx\/index.php\/category\/blog\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/04\/IMG_2373-1.jpeg?fit=868%2C277&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/04\/IMG_2373-1.jpeg?fit=868%2C277&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/04\/IMG_2373-1.jpeg?fit=868%2C277&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/04\/IMG_2373-1.jpeg?fit=868%2C277&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":129321,"url":"https:\/\/zeromagazine.mx\/index.php\/2026\/08\/27\/trattoria-grata-polanco-nueva-casa\/","url_meta":{"origin":131682,"position":5},"title":"Trattoria Grata llega a Polanco con nueva casa italiana","author":"David Morales","date":"27 de agosto de 2026","format":false,"excerpt":"Trattoria Grata estrena casa en Polanco con una propuesta italiana que apuesta por buenos ingredientes, sobremesas largas y comer sin prisa.","rel":"","context":"En \u00abFoodie\u00bb","block_context":{"text":"Foodie","link":"https:\/\/zeromagazine.mx\/index.php\/category\/lifestyle\/foodie\/"},"img":{"alt_text":"Trattoria Grata nueva casa en Polanco restaurante italiano","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/08\/trattoria6.jpg?fit=1000%2C667&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/08\/trattoria6.jpg?fit=1000%2C667&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/08\/trattoria6.jpg?fit=1000%2C667&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/08\/trattoria6.jpg?fit=1000%2C667&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_sharing_enabled":true,"builder_content":"","jetpack_featured_media_url":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289629.jpg?fit=800%2C800&ssl=1","_links":{"self":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts\/131682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/comments?post=131682"}],"version-history":[{"count":0,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts\/131682\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/media\/131681"}],"wp:attachment":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/media?parent=131682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/categories?post=131682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/tags?post=131682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}