buitoni
buitoni north america, the maker of buitoni® refrigerated pastas, sauces and shredded cheese, is part of nestlé usa. nestle acquired buitoni® in 1988 with the vision of applying its vast technical know - how to expand the range of buitoni® products. today, a wide variety of buitoni® products are available throughout europe and the united states. many of the favored buitoni® recipes were developed at casa buitoni in italy where buitoni® has been creating award - winning italian foods for more than 175 years. for product news and information, visit buitoni. com .
today, a wide variety of buitoni® products are available throughout europe and the united states. many of the favored buitoni recipes were developed at casa buitoni in italy where buitoni has been creating award - winning italian foods for more than 175 years .
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buitoni sugo lussuoso al pomodoro (rich tomato sauce) 2. 6kg x 6
among the products withdrawn are buitoni beef ravioli and beef tortellini, in italy and spain .
true to all buitoni products, buitoni freshly made pasta uses quality ingredients in every variety. prepared with the same care and attention that authentic italian chefs use in their kitchens, buitoni pastas are created to be cooked easily and quickly at home by people of all culinary skill levels .
“the borletti - buitoni trust was delighted with redwire' s speed, efficiency and reliability. ”
nestle withdrew two chilled pasta products, buitoni beef ravioli and beef tortellini, in italy and spain .
a taste for the good life. guilia buitoni opened her little pasta shop in sansepolcro, italy in 1827; it was quickly a local favourite. the tradition and popularity of buitoni products continues. dedicated to using the highest quality ingredients to make delicious pastas and sauces, the buitoni brand is inspired by traditional italian cuisine .
the italian culinary team at casa buitoni developed this unique style of pasta dough by folding real vegetables into the dough to add flavor and visual appeal. each variety of buitoni vegetable - infused pasta can be found in the refrigerated section in the grocery store .
175 years ago, giulia buitoni’s famed pasta attracted buyers from far and wide to her little shop in sansepolcro, italy. today, buitoni continue this tradition, providing a range of delicious sauces developed using authentic italian recipes that have stood the test of time, delighting all who taste them. buitoni aims to enhance the lives of customers, inspiring them to savour life through food – the italian way
the borletti - buitoni trust was established with the aim of providing flexible and innovative support to a talented new generation of classical musicians .
insights on appetites to carve out a meaningful space for buitoni, the vivaldi team reframed the opportunity beyond pasta to ‘all meals to linger over’. we undertook a rigorous brand assessment and conducted consumer shop - alongs and in - home research to examine the consumer demand landscape and explore how the simple authenticity of buitoni products could improve daily life. employing our proprietary consumerfirst methodology, we studied the daily habits and routines of consumers to give us a deeper understanding of how buitoni could better fit their daily life contexts. while vivaldi’s research revealed that most consumers related to buitoni’s italian heritage, most weren’t aware of the benefits of buitoni’s products, such as why fresh pasta is superior to dry .
from the chef innovators at its renowned casa buitoni culinary center in italy’s beautiful tuscany region, buitoni introduces a new line of freshly made vegetable - infused ravioli. while colorful pasta has been around for years, buitoni is the first national brand to use pieces of real vegetables, like sweet red pepper and spinach, to add color and flavor to its pasta. all - new buitoni® freshly made ravioli infuses real vegetables into the dough for a vibrant, garden - fresh flavor, and adds fillings made with the finest ingredients, such as grana padano cheese, artichoke hearts, asparagus and seasoned chicken. ready in minutes, buitoni ravioli elevates everyday meals with a new way to brighten up flavor .
we’ve grown a lot since giuilia buitoni founded her modest pasta shop in sansepolcro, italy back in 1827, but our commitment to tradition and the highest quality ingredients remains as strong as ever .
the story of buitoni begins in the small town of sansepolcro, italy, where giulia and her husband, giovan battista buitoni, opened a modest pasta shop in november of 1827. their pasta quickly became the town favorite thanks to giulia’s secret ingredient: excellent quality durum wheat that she sourced from a town 600 km away. only this specific durum wheat could deliver the best quality, and giulia settled for nothing less than the best. she was also the first to introduce new pasta innovations that we use here at buitoni to this day, including folding vegetables into pasta dough to help children eat their vegetables .
buitoni® vegetable - infused ravioli, as well as, the chicken & roasted garlic tortelloni are now available at grocery stores nationwide in the refrigerated section, at a suggested retail price of $ 4. 19 for the 9 - ounce package and $ 7. 29 for the family - size, 18 - ounce and 20 - ounce packages. for more information on buitoni®, visit urltoken or follow @ buitoniusa .
buitoni® refrigerated pastas and sauces reflect the growing emphasis on the nutritional value of whole grains, with some pastas made from 100% whole durum wheat flour, which contain 4 - 8g of fiber per serving .
over 175 years of history makes buitoni® one of the few big italian food brands with a rooted expertise in italian cuisine. our philosophy is simple; natural ingredients with simple artisanal expertise and creativity make for the best italian; food offering superior taste and goodness; taking pleasure in the simple things. buitoni’s dedicated team of chefs and nutritionists develop products and recipes deeply rooted in the italian & mediterranean art of cooking .
the firm removed two chilled pasta items, buitoni beef ravioli ​ and beef tortellini, ​ from sale in italy and spain, which were supplied by german - based company, h. j. schypke .
nestle also is recalling two chilled pasta products, buitoni beef ravioli and beef tortellini, from store shelves in italy and spain, the news release said. a lasagna product sold to french catering businesses will also be recalled .
therefore we are voluntarily removing two chilled pasta products, buitoni beef ravioli and beef tortellini from sale in italy and spain immediately, and we will replace them with product confirmed by dna testing to be made from 100% beef .
“americans are looking for ways to incorporate vegetables into their meals in new and delicious ways, ” said erica starrfield, buitoni brand manager. “our new line of vegetable - infused pastas bring exciting ‘vegetable innovation’ to a classic meal category. ”
parents are placing greater emphasis than ever before on feeding their families healthy meals – we needed to communicate that buitoni was a convenient, nutritious solution for busy families who still want to enjoy dinner together. our in - store strategy helped to do just that .
when giulia buitoni pawned her necklace to pay for her first pasta machine back in 1827, she had no idea that her recipes would one day be enjoyed by people all over the world. but through tireless inventiveness and an unwavering commitment to exceptional ingredients, that’s exactly what happened .
over the years, buitoni has grown to reach family tables around the globe, but the dedication to quality and inventiveness that we were founded on has never wavered. we believe – just as giulia did – that great, simple ingredients together with culinary expertise make for the very best italian food .
in addition to these vegetable - infused ravioli varieties, buitoni offers a new chicken & roasted garlic tortelloni, which folds garlic into the dough, adds filling of roasted chicken and a rich medley of parmesan, ricotta and mozzarella chesses, before shaping the freshly - made pasta into classic tortelloni rings .
at buitoni we believe it' s what you bring to the table that keeps life fresh. choose from a variety of over 40 delicious buitoni® refrigerated pastas, sauces, and shredded cheeses and make every night an occasion! whether you combine our classic beef ravioli with delicious roasted garlic marinara sauce, or try something more adventurous such as our portobello mushroom & cheese tortelloni with pesto with sun dried tomato sauce – every meal is sure to deliver that homemade taste your family and guests will love. that' s because the products we produce are made with only the finest ingredients, then refrigerated and dated for freshness .
the challenge buitoni approached vivaldi partners suffering from low awareness among us consumers. the chilled pasta was hard to find in the refrigerated section of the supermarket, it was more expensive and seemed more complicated to cook than dry pasta, and the low - carb craze of the early 2000s certainly wasn’t helping growth. the 150 - year - old italian food brand needed a brand refresh for the us market. buitoni partnered with vivaldi partners to relaunch the brand with a new growth strategy and in - store merchandising for the us – one that would draw shoppers to the display in the store and forge a quick connection at the shelf .
inspired by our tuscan surroundings at casa buitoni in sansepolcro, italy, these freshly made raviolis are generously filled with cracked black pepper and four cheeses - creamy ricotta, aged parmesan and romano, and imported grana padano. together they are wrapped in pasta infused with real cracked black pepper – all certified no gmo ingredients .
vivaldi got us to stretch buitoni out of the current footprint by seeing the potential of what the brand could be, and identified the path through which to get there. what i liked about working with vivaldi is that vivaldi kept us honest, kept us on time, and kept us focused on the end game .
the affected products - - buitoni beef ravioli and beef tortellini – have been removed from supermarket shelves in italy, spain and france. nestle has also withdrawn a frozen meat product that it produces for catering businesses, called lasagnes a la bolognaise gourmandes, and suspended deliveries of all products made using beef from a german subcontractor to one of its suppliers .
two refrigerated nestlé pasta products, buitoni beef ravioli and beef tortellini, are being taken off supermarket shelves in italy and spain immediately. in addition, lasagnes à la bolognaise gourmandes, a frozen meat product made for caterers in france, will also be withdrawn and replaced with product made from 100 percent beef. none of those products are imported from europe into the united states, nestlé said .
“we’ve always known how to create delectable flavors with our premium - quality pasta fillings tucked into fresh and tender pasta dough, ” said riccardo landi, chef from casa buitoni. “with this new line of freshly made pasta flavored with real vegetables, we’re able to create exceptional flavor combinations by matching premium ingredients in the filling to the vegetable - infused pasta. each variety showcases the beloved, clean flavors of the vegetables within the pasta dough. we think these filled pastas are quite beautiful. no two are exactly alike, ” continued landi .
the joy of good food vivaldi developed and tested five possible brand positioning concepts, finally settling on “the joy of good food, ” comprising four key dimensions: passion for great tasting food; carefully chosen ingredients; fresh tasting and succulent dishes; and elegantly simple but bold flavors. the positioning was extended to the demand opportunities identified in our research to create three distinct growth platforms, with new products, packaging and innovations tiered along 3 horizons to build the brand frachise over time. vivaldi’s consumerfirst research had also uncovered a strong appetite for more authentic mediterranean cuisine and healthy, yet delicious, foods. while consumers demonstrated a clear preference for healthy meals, time - crunched households struggled to find the time necessary to plan nutritious convivial dinners. by applying those insights to the brand positioning, vivaldi created a fresh merchandising concept – “come to the table. ” based around the idea that busy moms and dads are pressed for time but still want to have sit - down family dinners, “come to the table” invites consumers to gather around the buitoni table – a place to share ideas about food and life around it. this was sampled across major us food retailers with great success. as a direct result of vivaldi’s work, buitoni’s us revenue grew three - fold in just five years .
sarah buitoni is a specialist for the leadership programs at women’s world banking. she has worked for the organization since 2009 as project manager and trainer for individual capacity building programs, including the signature women in leadership program, senior management program and specialized leadership exchanges. she leads the monitoring and evaluation of these activities and manages alumni relations for the center through the development and sustainment of virtual peer - learning networks. as part of women’s world banking’s organizational support for gender diversity practice, sarah also works with institutional partners to conduct in - depth research and consultancy to improve and maintain workforce diversity at all levels. she earned a b. a. in latin american studies and spanish from barnard college, and a master’s of international affairs from columbia university. before joining women’s world banking, sarah has worked for unicef, women’s refugee commission, innovations for poverty action and the institute of international education .
named one of “the world’s most admired food companies” in fortune magazine for eighteen consecutive years, nestlé provides quality brands that bring flavor to life every day. from nutritious meals with lean cuisine® to baking traditions with nestlé® toll house®, nestlé usa makes delicious, convenient, and nutritious food and beverage products that make good living possible. that’s what “nestlé. good food, good life” is all about. well - known nestlé usa brands include: nestlé® toll house®, nestlé® nesquik®, nestlé® coffee - mate®, stouffer’s®, lean cuisine®, hot pockets® and lean pockets® brand sandwiches, nescafé® and nescafé clasico ™, buitoni®, skinny cow®, dreyer’s / edy’s®, nestlé® crunch®, nestlé® butterfinger®, wonka® and digiorno®. nestlé usa, with 2014 sales of $ 9. 7 billion, is part of nestlé s. a. in vevey, switzerland — the world’s largest food company with a commitment to nutrition, health & wellness — with 2014 sales of $ 100 billion. for product news and information, visit urltoken or urltoken
all trademarks and intellectual property on this site are owned by société des produits nestlé s. a. , vevey, switzerland or used with permission .
* sgs verified the nestle process for manufacturing this product with no gmo ingredients .
†cheese made with milk from cows not treated with rbst. no significant difference has been shown between milk derived from rbst treated and non - rbst treated cows. the suppliers of our other ingredients cannot guarantee that the milk they use comes from non - rbst treated cows .
tender semolina pasta rings filled with three cheeses: fresh creamy ricotta, aged parmesan and romano. also available in a 9 oz. size .
a combination of three cheese tortellini and spinach tortellini filled with fresh creamy ricotta, aged parmesan and romano cheeses .
delicate pasta pillows filled with four italian cheeses: fresh, creamy ricotta, melting mozzarella and aged parmesan and romano cheeses. also available in a 9 oz. size .
tender semolina pasta rings filled with three cheeses: fresh creamy ricotta, aged parmesan and romano. also available in a 20 oz. size .
this ancient recipe from the italian riviera combines fragrant basil, pungent garlic, pine nuts, aged parmesan and romano cheeses, and extra virgin olive oil. marvelous for pasta, dressings and marinades. a little pesto goes a long way. also available in an 11 oz. size .
we shape our freshly made pasta into classic tortelloni rings, then fill them with aromatic roasted garlic, roasted chicken, and a rich medley of parmesan, ricotta, and mozzarella cheeses for a hearty blend of flavors .
oversized pasta rings filled with a blend of tender spinach and creamy ricotta cheese .
artisan pasta rings filled with tender chicken breast, lightly seasoned with rosemary, roasted garlic and a touch of authentic grana padano cheese .
oversized pasta rings filled with sweet italian sausage blended with savory cheeses, including d. o. p. grana padano. also available in a 9 oz. size .
delicate pasta pillows filled with four italian cheeses: fresh, creamy ricotta, melting mozzarella and aged parmesan and romano cheeses. also available in a 20 oz. size .
the classic blend of cream, butter, parmesan cheese and a hint of nutmeg is traditionally served with fettuccine noodles .
spinach pasta rings filled with three cheeses: fresh creamy ricotta, aged parmesan and romano .
half - moon shaped pasta generously filled with fresh portobello and crimini mushrooms, imported grana padano and parmesan cheeses and fresh - roasted garlic .
fettuccine alfredo is made into a complete meal with the addition of chicken and spinach. comes together quickly when using leftover chicken for a perfect weeknight meal .
the colors you see in the pastas aren’t just the colors of vegetables. * they are vegetables .
a great way to enjoy your favorite summer vegetables. a perfect dish for outdoor dining on a warm summer evening .
spanakopita is a savory greek pastry with a spinach and cheese filling. this delicious version has the same flavors and ingredients and is much simpler to make .
bulgogi is marinated and sautéed strips of tender beef. this version with spinach and carrots is perfect served with linguine .
these meatballs are made from ground up mushrooms and onion and they are so tasty, you won' t even miss the meat. served with a delicious wine and alfredo sauce over fettuccine, this is one dish that you may end up making often .
lemon and capers help round out the flavor in this moroccan - inspired pasta dish .
indian spices in garam masala combine with pasta and marinara to make a delicious and easy weeknight meal .
this cold noodle salad makes a perfect side salad for a hot summer evening. take it up a notch and add shredded chicken to the salad for a complete meal .
a simple twist on traditional eggplant parmesan, this recipe consists of a layer of cheese raviolis between layers of cubed eggplant, making a delicious meatless casserole .
four cheese ravioli and alfredo sauce combine with fresh grilled corn to make a delicious meal. add any of the optional toppings to take the flavor of this dish to a new level .
sautéed shrimp, green beans and red bell pepper are delicious tossed with three cheese tortellini and pesto. a perfect meal for patio dining with friends !
this recipe was created in partnership with courtney rowland of < a href =
urltoken
> neighborfood < / a & gt; .
this recipe was created in partnership with carlene thomas of < a href =
urltoken
> healthfully ever after < / a > .
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le bonheur n’est pas le fruit de la ̶p̶a̶i̶x̶ pizza, le bonheur, c’est la p̶a̶i̶x̶ pizza même .
# peaceday
, c' est le nombre moyen de kilos de consommés par an et par habitant en france .
merci pour ce grand moment de rire, c' etait futé, j' ai pas trouvé direct la pizza, et puis j' ai trouvé, et là... crise de larmes de rire .
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an authentic italian napolitana style sauce. rich and full - bodied, blended with onions, herbs and spices. lightly seasoned with basil and oregano. ready to serve as an accompaniment to pasta dishes, meat or fish .
a delectable rich tomato sauce infused with sunflower and olive oils providing lovely lustre and sheen to your pasta dishes as part of a mediterranean diet .
traditional, rich full bodied tomato sauce prepared from whole tomato chunks, yellow and red capsicums, tomato paste, prime vegetables, olive oil and garlic .
a lightly seasoned tomato sauce prepared from a rich blend of tomato puree, peeled tomato, onion, herbs and spices. it may be used as classic coulis or as a base or finish for a variety of dishes .
as the saying goes, it’s what’s on the inside that matters most. we couldn’t agree more. that’s why we use only the freshest, non - gmo ingredients—giving you a foundation to pour your heart into .
product alfredo sauce - 15 oz. (15oz .) light alfredo sauce - 15 oz. (15oz .) marinara sauce - 15 oz. (15oz .) pesto with basil - 11 oz. (11oz .) pesto with basil - 7 oz. (7oz .) reduced fat pesto with basil - 7 oz. (7oz. )
basil, extra virgin olive oil, canola oil, parmesan cheese (cultured part - skim milk, salt, enzymes), romano cheese (cultured part - skim cow' s milk, salt, enzymes), reduced lactose whey, water, whey protein concentrate, pine nuts, garlic puree, walnuts, salt, spice .
information current as of 6 / 1 / 2017 12: 00: 00 am. ingredients may be subject to change without notice. please consult the package at your local retailer for the most up - to - date ingredient information .
product herb chicken tortellini - 20 oz. family size (20oz .) mixed cheese tortellini - 20 oz. family size (20oz .) spinach cheese tortellini - 9 oz. (9oz .) three cheese tortellini - 9 oz. (9oz .) three cheese tortellini - 20 oz. family size (20oz. )
dough: durum flour (semolina, durum wheat flour), water, eggs. filling: ricotta cheese (whey, milk, cream, vinegar, salt), wheat flour, romano cheese (pasteurized cultured part skim cow' s milk, salt, enzymes), water, parmesan cheese (pasteurized cultured part - skim milk, salt, enzymes), canola oil, skim milk, salt, enzyme modified parmesan cheese paste (parmesan cheese [ cultured part - skim milk, salt, enzymes ], water, whey protein concentrate, reduced fat milk, milk protein concentrate, cultures [ contains milk ], enzymes), cultured dextrose, yeast, cream powder, cultured whey, sugar, spice, sunflower oil, flavor, parmesan cheese (cultured milk, salt, enzymes), citric acid) .
for inquiries related to this message please contact support. for sales inquiries, please visit urltoken
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we' ll keep building the gear. you' ll keep getting better .
serving size: 1 pizza, calories: 723, fat: 23. 4g, carbs: 94. 8g, protein: 33. 3g
serving size: 3 crackers, calories: 168, fat: 6. 5g, carbs: 23. 5g, protein: 3. 9g
serving size: 113 g (1. 25 cups), calories: 350, fat: 10g, carbs: 49g, protein: 15g
serving size: 80 g, calories: 269, fat: 1. 9g, carbs: 52. 4g, protein: 10. 4g
serving size: 100 g, calories: 350, fat: 1. 9g, carbs: 71. 8g, protein: 11. 5g
serving size: 80 g, calories: 280, fat: 1. 5g, carbs: 57. 4g, protein: 9. 2g
serving size: 50 g, calories: 181. 5, fat: 2g, carbs: 34g, protein: 6. 9g
serving size: 1 pezzo, calories: 258, fat: 16. 7g, carbs: 24. 2g, protein: 2. 7g
serving size: 1 porzione, calories: 346, fat: 11. 8g, carbs: 46g, protein: 11. 8g
* percent daily values are based on a 2, 000 calorie diet. your daily values may be higher or lower depending on your calorie needs .
popular items: pasta, pasta sauce, ravioli, sauces, tortellini, more ...
per 1 1 / 4 cups - calories: 230kcal | fat: 1. 50g | carbs: 44. 00g | protein: 9. 00g
per 1 / 2 package - calories: 590kcal | fat: 19. 00g | carbs: 72. 00g | protein: 33. 00g
per 1 / 2 package - calories: 490kcal | fat: 16. 00g | carbs: 72. 00g | protein: 14. 00g
per 1 cup - calories: 270kcal | fat: 8. 00g | carbs: 37. 00g | protein: 12. 00g
per 1 serving - calories: 290kcal | fat: 10. 00g | carbs: 32. 00g | protein: 17. 00g
per 1 / 4 cup - calories: 130kcal | fat: 11. 00g | carbs: 4. 00g | protein: 4. 00g
per 1 / 2 cup - calories: 90kcal | fat: 6. 00g | carbs: 8. 00g | protein: 1. 00g
per 1 / 4 cup - calories: 90kcal | fat: 6. 00g | carbs: 5. 00g | protein: 4. 00g
per 1 / 2 cup - calories: 70kcal | fat: 3. 00g | carbs: 10. 00g | protein: 1. 00g
per 1 / 4 cup - calories: 280kcal | fat: 26. 00g | carbs: 6. 00g | protein: 6. 00g
per 1 / 2 package - calories: 530kcal | fat: 20. 00g | carbs: 59. 00g | protein: 29. 00g
per 1 cup - calories: 280kcal | fat: 8. 00g | carbs: 36. 00g | protein: 17. 00g
per 1 cup - calories: 300kcal | fat: 11. 00g | carbs: 36. 00g | protein: 13. 00g
per 1 / 2 package - calories: 550kcal | fat: 21. 00g | carbs: 65. 00g | protein: 24. 00g
per 1 cup - calories: 290kcal | fat: 10. 00g | carbs: 38. 00g | protein: 11. 00g
per 1 / 4 cup - calories: 200kcal | fat: 17. 00g | carbs: 8. 00g | protein: 4. 00g
per 1 / 2 cup - calories: 100kcal | fat: 7. 00g | carbs: 6. 00g | protein: 3. 00g
per 1 / 2 cup - calories: 70kcal | fat: 2. 00g | carbs: 10. 00g | protein: 2. 00g
per 1 / 4 cup - calories: 230kcal | fat: 17. 00g | carbs: 8. 00g | protein: 7. 00g
per 1 / 2 cup - calories: 130kcal | fat: 8. 00g | carbs: 10. 00g | protein: 4. 00g
per 1 cup - calories: 320kcal | fat: 7. 00g | carbs: 49. 00g | protein: 15. 00g
per 1 cup - calories: 330kcal | fat: 9. 00g | carbs: 46. 00g | protein: 15. 00g
per 1 cup - calories: 330kcal | fat: 8. 00g | carbs: 52. 00g | protein: 13. 00g
per 1 1 / 2 cups - calories: 270kcal | fat: 7. 00g | carbs: 39. 00g | protein: 13. 00g
spinach & artichoke ravioli is filled with a vibrant combination of spinach, artichoke hearts, creamy ricotta, and bold parmesan cheese, and folds real spinach into the pasta itself, infusing bright flavor right into the dough .
sweet bell pepper & roasted chicken ravioli starts with the freshly made pasta, created with puréed sweet red pepper added directly into the dough for a rich combination of color and flavor. these ravioli are filled with a mixture of roasted red and yellow peppers, tender seasoned chicken, and a savory combination of parmesan and asiago cheeses .
three cheese & asparagus ravioli is filled with a refined blend of ricotta, grana padano, and parmesan cheeses, along with tender asparagus. the rich color of real spinach is brought into the pasta itself by mixing it right into the dough .
oversized pasta rings filled with tender chicken breast and natural parma style prosciutto, melting mozzarella, aged parmesan and a touch of authentic grana padano cheese .
product chicken & prosciutto tortelloni - 9 oz. (9oz .) chicken & roasted garlic tortelloni - 20 oz. family size (20oz .) spinach & ricotta tortelloni - 20 oz. family size (20oz .) sweet italian sausage tortelloni - 20 oz. family size (20oz. )
dough: durum flour (semolina, durum wheat flour), water, eggs. filling: cooked chicken meat, wheat flour, prosciutto (pork, salt), chicken fat, ricotta cheese (whey, milk, cream, vinegar, salt), water, parmesan cheese (cultured pasteurized part - skim milk, salt, enzymes), chicken broth powder, salt, yeast extract, spices, rice starch, flavor, yeast, sunflower oil, sugar .
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elisabeth ballreich is an investment specialist at wwb asset management, a subsidiary of women’s world banking, which directs equity investment into inclusive finance institutions in the women’s world banking network. prior to joining women’s world banking, elisabeth was an investment officer with the inter - american development bank group (idb) based in washington, dc where she was responsible for sourcing, structuring, and executing debt investments in sustainable businesses and financial institutions serving the base of the pyramid in latin america. before joining the idb, elisabeth worked as a project leader for dalberg global development advisors, where she consulted a diverse set of institutional clients on their impact investment strategies. previously elisabeth also worked for the international finance corporation (ifc) in mexico and the boston consulting group in vienna. elisabeth holds a master’s in international economics and international relations and has completed all three levels of the cfa institute exam. she is fluent in german, english and spanish .
hana benkirane joined women’s world banking as a pr and communications manager in the marketing and communications team. in this role, hana is responsible for leading the organization’s public relations efforts in order to reach target audiences and support our work as the thought leader on women’s financial inclusion. she designs integrated communications campaigns to develop relationships with key media contacts and influencers in order to support women’s world banking’s overall brand and thought leadership efforts. prior to joining women’s world banking, hana worked for allen & overy, sullivan & cromwell and bzzagent. she holds a bachelor of science in international management from bentley university and a master of scienc in international economics from utrecht university .
jaclyn berfond is a specialist for the research, monitoring and evaluation team of women’s world banking. she started working for the organization in 2011, managing knowledge and capacity building programs for the organization’s network of microfinance institutions. she also leads monitoring initiatives, including the analysis of network financial and social performance data, and the women’s world banking’s gender performance initiative to create a framework of indicators in the subject. she holds a b. a. in international relations and economics from boston university, and a master’s of business administration in international organizations from the university of geneva. jaclyn recently participated in women advancing microfinance network group in new york city event as an industry leader speaker. prior to joining women’s world banking, she worked at the council on foreign relations and the atlantic trust private wealth management .
diana boncheva gooley leads digital financial services initiatives for women’s world banking’s financial inclusion work in emerging markets. previously, diana headed strategic partnerships and projects at mondato as a management consultant specialized in digital finance / mobile fintech. diana also has launched and managed projects such as mobile parking, ticketing, and debt collection for paythru, a fintech startup in the uk. she began her career in digital finance as an analyst in mobile money developing some of the first research in the space including evaluation frameworks and market studies. at the same time, she also managed a remittance price comparison portal .
in her previous life, diana worked in free trade, more specifically on nafta - related topics. diana has been supporting women - focused organizations as a volunteer and is the co - founder of geekgirl la chapter. she holds an international affairs and economics undergraduate degree from sweet briar college and a graduate degree from sais johns hopkins .
kathryn glynn - broderick is a manager for women’s world banking research, monitoring & evaluation team. she has extensive experience in both qualitative and quantitative research, having worked with leading academic institutions and local non - profits in the fields of policy innovation, economic development, entrepreneurship and globalization. she is charged with managing various programmatic research initiatives and designing and implementing key research questions and methodology. ms. glynn - broderick has a masters in international affairs from columbia university and an mba and ba from emory university .
marina dimova is a designer with 12 years of experience developing, implementing and scaling innovative solutions to social problems. she uses insights from behavioral science and new technologies to build effective customer - centric products and services, and embed innovation into teams and organizations. as a managing director of design and innovation at women’s world banking, she focuses on transforming the strategic ideation and solution design processes of the organization, and identifying and designing innovative financial solutions for its clients .
prior to that, she was a vice president at ideas42, where she designed, tested and scaled products, processes and programs in consumer finance, international development and financial inclusion. her designs have focused on increasing the take - up and usage of financial products and improving the financial management behaviors of low - income clients. before that, marina led strategy for a social enterprise developing a youth employment program in west africa. she has also worked on agricultural value chains and private sector development at the world bank, and in finance and healthcare consulting .
marina holds an mpa in international development from harvard kennedy school, and a ba in economics and government from franklin & marshall college .
yashmin fernandes is a director for the development and strategic partnerships team. she joined the organization in 2016. in this role, yashmin develops and maintains strategic relationships with corporations, foundations, and government agencies to support women’s world banking in achieving its mission and expanding its funding base. she also works to identify the value proposition and areas for collaboration to build ongoing partnerships. her previous experience includes marketing and strategy positions at the us justice department, ceb, accenture, wachovia and td ameritrade. she has also consulted for malaria no more and the clinton health access initiative. she holds a bachelor of science in international politics from georgetown university’s school of foreign service and an mba from duke university’s fuqua school of business. she has volunteered for taproot, teak fellowship and the denan project. she speaks fluent spanish and conversational french .
rachel field is the director of leadership and diversity at women’s world banking. she joined the team in september of 2015 and is responsible for the design and implementation of programs that enhance leadership capacity and foster gender diversity in the financial inclusion sector. she and her team develop and deliver customized programs globally; supporting leaders of financial institutions as they face the demands of an increasingly complex environment and developing programs to create a pipeline of women leaders to better serve the women’s market .
rachel’s previous experience spans the corporate and non - profit sectors. at avon, rachel managed a global executive - sponsored women’s strategy across multiple markets to position the company as a preeminent employer and brand of choice for women around the world. prior to avon, rachel established the office of diversity and inclusion at axa us and developed and delivered a multi - year diversity plan for axa spain. in the non - profit sector, rachel implemented programs that addressed the needs of at - risk youth and their families in foster care, the juvenile justice system, and community - based youth programs .
rachel holds a master’s degree in social work and a ba in psychology. she is trained in the co - active coaching methodology and certified in the lominger 360 assessment tool and the myers briggs type indicator (mbti). she currently serves on the board of harlem link, an elementary charter school in new york city .
meghan flaherty serves as a project manager in women’s world banking’s project management office, where she collaborates across teams to generate insights and drive results towards greater financial inclusion for women. since joining women’s world banking as a fellow in 2015, her work has focused on developing digital and savings solutions to enable partner institutions to better serve the women’s market. she also managed the organization’s strategy evaluation and design of a new strategic plan, and engaged 100 + stakeholders through the network’s 2015 global meeting. her previous experience includes women - focused economic development work with the peace corps and finca international. meghan earned a b. s. in foreign service from georgetown university and an mpa from the university of washington evans school, and speaks spanish and french .
sam gagakuma serves as office manager at the administration’s team of women’s world banking. he has been part of the organization since 1992, managing the general workspace of the organization and providing logistical and administrative support onsite and for external events. he graduated from new york university as a certified translator, and as legal secretary from lehman college at the city university of new york. before joining women’s world banking, sam worked with the university of ghana, air afrique and gaseteria oil corporation .
ying (susan) gao joined women’s world banking through the “women for the world” post - graduation internship created between the organization and her alma mater bryn mawr college in 2013. she is now the associate of business development within the product development team. she provides support for different aspects of product development as part of technical assistance to partner financial institutions, with a focus on strengthening and growing the network. she holds a b. a. in political science from bryn mawr college. she is a native english and chinese (mandarin) speaker .
gayle gatchalian is a specialist on the knowledge and communications team at women’s world banking’s knowledge and communications team. she joined the team in 2012 and serves as the lead for the organization’s digital and content marketing programs. she earned a b. a. in communications studies from the university of california, los angeles and an m. a. in media, culture and communications from new york university. as content creator, gayle is able to interact with various members of the women’s world banking team in order to tell the story of their work and its impact on low - income women worldwide. among other responsibilities, she cooperates with outside consulting firms to produce various web, print and event needs. before coming to women’s world banking, she worked at day one new york, disney consumer products and the asian journal. she is a native english and filipino speaker .
angie goenaga joined women’s world banking as private equity investment analyst with women’s world banking asset management. in this role, she conducts financial analysis on portfolio companies and prospective investments and sector and market research and provide general support to the investment team. she previously worked as an investment banker for dinamo, a boutique investment bank in the andean region, where she executed several transactions focused on development projects and agriculture. she also worked for titularizadora colombiana, the largest securitization company in colombia, as a market development and investment analyst. angie has an ms sustainability management from columbia university and a b. e. industrial engineering at universidad de los andes. she received a merit scholarship sps from columbia university in spring 2018. she was also the president of the latin america sustainability management student club at columbia university .
mansi gupta joined women’s world banking as a design specialist with the design and innovation team. in this role, mansi works closely with the research & strategic advisory teams to help drive our solutions development with a design and behavioral lens. she previously worked at final mile, based out of mumbai, as a social impact designer leading research and insights in healthcare and sanitation. she also built the design team at a footwear factory in india, and worked as an account manager for google’s enterprise team. she holds a ba in economics & computer science from bryn mawr college and an mfa in products of design from the school of visual arts .
casey gregory is the accounting director at women’s world banking, responsible for maintaining women’s world banking’s financial records as well as developing and implementing systems for collecting, analyzing, verifying, and reporting financial information. prior to joining women’s world banking, casey worked as a public accountant for ten years, serving both for - profit and non - profit entities throughout new york city. she holds a bs in accounting and an mba in management from wagner college .
freeha ihsan joined women’s world banking as a fellow in the project management office. she supports project implementation for our market solutions work, coordinating with different teams for optimal utilization of resources to drive better results for financial inclusion of women. she previously worked as a program officer at world learning inc. , in pakistan, a usaid - funded project for women empowerment via technical training and entrepreneurship. she holds a ba in public administration from fatima jinnah women university, pakistan and a master’s degree of science in management from university of engineering and technology, pakistan .
rokaya helfer serves as the manager of executive communications and board relations in the office of the president. in this role, she works closely with women’s world banking’s boards of directors and leadership team to ensure the successful delivery of all governance obligations and board initiatives, in addition to leading the development and dissemination of various strategic communications from the office of the president / ceo. rokaya also manages women’s world banking’s africa and southeast asia advisory councils, and acts as a liaison for the women’s world banking capital partners, lp fund .
rokaya previously worked at richards, kibbe & orbe llp and thomson reuters. she holds a b. a. in history and international affairs from boston university .
tharun jarugumalli is a quantitative data analyst for women’s world banking’s research, monitoring & evaluation team. he joined the organization in 2017. in this role, he serves as primary resource for data analytics / reporting needs, including reporting, building dashboards, segmentation, trends analysis, predictive modeling, inferential and regression analysis and advanced analytics. prior to joining women’s world banking, tharun worked as a research associate at oklahoma state university. he holds a bachelor of engineering in mechanical engineering from scsvmv university, kanchipuram (india) and a master’s in industrial engineering and management from oklahoma state university .
christina (cj) juhasz is the chief investment officer of women’s world banking asset management. she has worked for the organization since 2007, managing the capital partners fund, directing equity investment into women’s world banking’s network members and other women - focused microfinance institutions, in order to provide responsible growth capital and demonstrate the business case for investing in women. prior to joining the organization, she worked for the deutsche bank, merrill lynch, and the u. s. army. cj holds a b. s. from the united states military academy (west point) and a master’s in business administration from stanford university graduate school of business. she is also a 2013 eisenhower fellow .
veronica karpoich serves as a project manager in women’s world banking’s project management office, where she collaborates across teams to generate insights and drive results towards greater financial inclusion for women. since joining women’s world banking as a member of the finance team in 2013, her work has focused on managing compliance and reporting for the organization. additionally, she has been involved in projects focused on developing credit solutions to enable partner institutions to better serve the women’s market. her previous experience includes economic development work with a local community development financial institution and at an academic research institute focused on development in brazil and cuba. veronica was awarded a ricci fellowship by fordham university to complete a master’s degree in international political economy and development, which she completed in august 2016. she also completed a certificate program in emerging markets and country risk analysis .
gil lacson is the director of business development and network management at women’s world banking. he started working for the organization in 1999 and is currently responsible for ensuring that network members find value - adding connection and engagement with women’s world banking and the rest of the network. his work focuses on finding and creating opportunities to strengthen and grow the network. he earned a b. s. in business economics from the university of the philippines school of economics and a master’s in business management from the asian institute of management. before joining women’s world banking, gil worked for tspi development corporation in the philippines .
yrenilsa lopez is an investment officer of women’s world banking asset management, a subsidiary of women’s world banking which directs equity investments into inclusive finance institutions in the women’s world banking network. prior to joining women’s world banking, yrenilsa was an investment officer with blueorchard finance based in lima, peru and prior to blueorchard, yrenilsa had been the relationship manager for latin america for developing world markets based in stamford, connecticut. yrenilsa began her career with sme finance department of the overseas private investment corporations (opic). she has completed all three levels of the cfa institute exam series and speaks fluent english, spanish and conversational portuguese.
buitoni ( [ bwiˈtoːni ] ) is an italian food company based in sansepolcro . it was founded in 1827 . they are known for their factory-produced products of pasta and sauces . in 1985 , the buitoni family sold the company to carlo de benedetti ; in 1988 , it was acquired by nestlé . 
buitoni ([ bwiˈtoːni ]) is an italian food company based in sansepolcro. it was founded in 1827. they are known for their factory-produced products of pasta and sauces. in 1985, the buitoni family sold the company to carlo de benedetti; in 1988, it was acquired by nestlé.
buitoni ([ bwiˈtoːni ]) is an italian food company based in sansepolcro. it was founded in 1827. they are known for their factory-produced products of pasta and sauces. in 1985, the buitoni family sold the company to carlo de benedetti; in 1988, it was acquired by nestlé.