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Melanzane alla Parmigiana (Eggplant Parmesan)
Panzanella (Bread Salad)
Pizza with Anchovies and Capers
Barilla® Thick Spaghetti with Anchovies & Fresh Breadcrumbs
Swordfish with Capers and Lemon Juice
Chocolate Covered Figs
Garda-style Meat Frittata
Asparagus with Hard-boiled Egg Sauce
Milano-style Veal Cutlets
Salt Cod Cappuccina
Mozzarella in Carrozza (Mozzarella Melts)
Barilla® Rigatoni Roman-style with Romano Cheese & Pepper
Typical of Emilia Romagna, this rustic preparation is ideal on cool Fall evenings.
Everybody's favorite: eggplant, tomato sauce and plenty of Parmigiano Reggiano.
This simple dish, traditionally prepared in homes throughout Tuscany, is prepared with day-old bread, onions, tomatoes and cucumber.
A simple focaccia that encompasses the taste of the Mediterranean: anchovies, capers and extra virgin olive oil.
From Calabria, a simple pasta dish filled with aromas and flavors.
An easy, time-saving recipe that showcases the versatility of swordfish.
Almonds, figs and dark chocolate make for an irresistible dessert.
Eggs, meat and pancetta are the main ingredients in this intensely flavored, captivating ancient recipe.
Asparagus paired with this very delicate sauce make for a simple, yet elegant side dish.
The sauce for mixed boiled meats par excellence, green sauce will be a great condiment to any dish.
Rich and full of flavor, here is the original recipe for the most famous veal chop in Italy.
The flavor of slowly cooked salt cod combined with cocoa and dried fruit makes for an excellent flavor combination.
Just bread, garlic and olive oil make up the simplest and most traditional recipe of this famous Italian appetizer.
A traditional, down-to-earth recipe that brings out the melting creaminess of mozzarella combined with anchovies. An ideal appetizer for a fun lunch.
This recipe combines the flavors of tasty Pecorino Romano cheese with freshly ground pepper.