BARILLA

[ MEAT, FISH, POULTRY AND GAME; MEAT EXTRACTS; PRESERVED, FROZEN, DRIED AND COOKED FRUITS AND VEGETABLES; JELLIES, JAMS, COMPOTES; EGGS, MILK AND MILK PRODUCTS EXCLUDING ICE CREAM, ICE MILK AND FROZEN YOGURT; EDIBLE OILS AND FATS ]

[ COFFEE, TEA, COCOA, SUGAR, RICE, TAPIOCA, SAGO, ARTIFICIAL COFFEE; FLOUR AND PREPARATIONS MADE FROM CEREALS, namely, CEREAL BASED SNACK FOODS, BREAKFAST CEREALS; BREAD, ] PASTA [, BISCUITS, PASTRY AND CONFECTIONERY MADE OF SUGAR; ICES; HONEY, TREACLE; YEAST, BAKING-POWDER; SALT, MUSTARD; VINEGAR, ] * ; * SAUCES, CONDIMENTS, namely, SAUCES [, SPICES; ICE ]

[ LIVE ANIMALS; FRESH FRUITS; FOODSTUFFS FOR ANIMALS; MALT FOR BREWING AND DISTILLING ]

[ BEERS; MINERAL AND AERATED WATERS AND OTHER NON-ALCOHOLIC DRINKS, NAMELY, SOFT DRINKS, LEMONADE AND ORANGE JUICES; MIXED FRUIT JUICE; VEGETABLE-FRUIT JUICES AND SMOOTHIES; ENERGY DRINKS; FRUIT DRINKS AND FRUIT JUICES; SYRUPS FOR MAKING BEVERAGES ]

[ ALCOHOLIC BEVERAGES EXCEPT BEERS ]

ADVERTISING; BUSINESS MANAGEMENT; BUSINESS ADMINISTRATION [ ; PROVIDING OFFICE FUNCTIONS ]

[ EDUCATION SERVICES IN THE NATURE OF COURSES AT THE UNIVERSITY LEVEL, namely, PROVIDING A LEARNING AND INNOVATION CENTER FEATURING FULLY CUSTOMIZED LEADERSHIP, MOTIVATIONAL, EDUCATIONAL, AND BRAINSTORMING TRAINING; BUSINESS TRAINING IN THE FIELD OF LEADERSHIP DEVELOPMENT, EXECUTIVE COACHING; ] PROVIDING OF TRAINING RELATING TO THE CULINARY ART AND FOOD CULTURE, namely, PREPARATION AND REALIZATION OF COOKING COURSES; ARRANGING AND CONDUCTING SEMINARS RELATING TO THE CULINARY ART; ORGANIZATION OF SPORTING AND CULTURAL ACTIVITIES TO PROMOTE SPORTS ACTIVITIES AND FOOD CULTURE FOR YOUNG PEOPLE; ENTERTAINMENT SERVICES, namely, ORGANIZATION OF CULINARY COMPETITION

[ SCIENTIFIC AND TECHNOLOGICAL SERVICES AND RESEARCH IN THE FIELD OF CONSUMER TRENDS, namely, SCIENTIFIC RESEARCH RELATING TO THE IMPACT OF CONSUMER AND INDUSTRIAL PRODUCTS ON ENVIRONMENTAL PRESERVATION, SCIENTIFIC RESEARCH IN THE FIELD OF EVOLUTION, ] RESEARCH IN THE FIELD OF SOCIAL AND ECONOMIC DEVELOPMENT MODELS RELATING TO FOOD AND NUTRITION, namely, SCIENTIFIC RESEARCH RELATING TO THE IMPACT OF FOOD AND NUTRITION ON SOCIAL AND ECONOMIC DEVELOPMENT; SCIENTIFIC AND TECHNOLOGICAL SERVICES AND RESEARCH AND DESIGN IN THE FIELD OF FOOD CULTURE, namely, SCIENTIFIC RESEARCH IN THE FIELD OF FOOD AND NUTRITION, AND NEW PRODUCT DESIGN AND DEVELOPMENT IN THE FIELD OF FOOD PRODUCTION, ALL OF THE FOREGOING BEING FOR PURPOSES OF DEVELOPING SUSTAINABLE MEANS OF FOOD PRODUCTION THAT WILL BE SHARED WITH DECISION MAKERS [ ; DESIGN AND DEVELOPMENT OF COMPUTER HARDWARE AND SOFTWARE ]

RESTAURANT SERVICES FOR PROVIDING FOOD AND DRINK [ ; PROVIDING TEMPORARY ACCOMMODATION ]