MULINO BIANCO BARILLA Trademark - Serial Number 79211726
Statements
The color(s) brown (PANTONE: P4695C) and red is/are claimed as a feature of the mark.
The mark consists of the wording "MULINO BIANCO" in brown (Pantone: P4695C) in a banner outlined in brown (Pantone: P4695C), to the right of an image of a watermill on a landscape with hills in the background, encased in a circle, all outlined in brown (Pantone: P4695C); stylized flowers and wheat stalks in brown (Pantone: P4695C) emanate from and around the circle; the wording "BARILLA" is in a red-filled oval outlined in another oval in red underneath the wording "MULINO BIANCO"; the color white represents background, outlining, shading, and/or transparent areas only and is not part of the mark.
(030) Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; Flour and preparations made from cereals, namely, cereal bars, breakfast cereals; Bread, bread substitutes, namely, bread sticks, crackers, rusks and toasting bread, and other bakery products; Cereal-based snack food; Biscuits, pastries and confectionery, made of sugar; Chocolate and goods based on chocolate or containing chocolate, namely, cookies, chocolate bars, chocolate candies, chocolate based snack food, chocolate covered nuts, chocolate spreads; Bakery goods; Snacks in the nature of sweet snacks made from cereals; Cake powder, namely, chocolate powder, baking powder, powdered sugar; Pizzas and preparations for pizzas in the nature of pizza doughs and crusts, pizza sauce, pizza crust mixes, prepared and frozen pizza crust; Ices; Honey, treacle; Yeast, baking-powder; Salt; Mustard; Vinegar; Sauces in the nature of condiments; Spices; Ice
The English translation of "MULINO BIANCO" in the mark is "WHITE MILL".
Classification Information
Current Owner
Original Registrant
Please login to see owner's address
Trademark Owner History
Original Applicant
Please login to see owner's address
Owner at Publication
Please login to see owner's address
Original Registrant
Please login to see owner's address
Correspondences
Please login to see Correspondences information