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Bonet

Venetian-style Fried Custard

Matalotta-style Grouper

Trastevere-style risotto

Venetian-style Liver with Polenta

Filet of Scorpion Fish in “Acqua Pazza”

Monkfish in a broth of leeks and Italian olives

Roman-style Saltimbocca

Cuttlefish on a bed of polenta with black sauce

Eggplant Rolls with Pecorino and Prosciutto

Leg of Lamb with Chestnuts

Stuffed Onions

Pears with Barolo Sauce

Gnocco fritto (Fried Dough Puffs)

Potato Gnocchi

Sweets and Fruit

Bonet
created by Academia Barilla

PREPARATION TIME
15 minutes

DIFFICULTY'
Easy

Bonet is a dessert usually served in the fall and winter. It is a classic, particularly rich dessert that can be eaten with a spoon

Sweets and Fruit

Venetian-style Fried Custard
created by Academia Barilla

PREPARATION TIME
45 minutes

DIFFICULTY'
Easy

Traditionally, these fritters, cooked just before serving, round off a meal with a glass of “passito” wine. They are also delicious cold.

Main course

Matalotta-style Grouper
created by Academia Barilla

PREPARATION TIME
25 minutes

DIFFICULTY'
Easy

A delicious fresh fish recipe from Sicily.

First course

Trastevere-style risotto
created by Academia Barilla

PREPARATION TIME
20 minutes

DIFFICULTY'
Easy

Traditional Lazio cuisine is known for its rich giblet-based dishes. This recipe also includes prosciutto and bacon.

Main course

Venetian-style Liver with Polenta
created by Academia Barilla

This classic Venetian dish is popular throughout the world. Follow our step-by-step instructions to prepare this traditional recipe.

Main course

Filet of Scorpion Fish in “Acqua Pazza”
created by Academia Barilla

PREPARATION TIME
30 minutes

DIFFICULTY'
Easy

The sweetness of cherry tomatoes combined with the flavor of fresh fish

Main course

Monkfish in a broth of leeks and Italian olives
created by Academia Barilla

PREPARATION TIME
40 minutes

DIFFICULTY'
Easy

A perfect combination of fresh fish and seasonal vegetables

Main course

Roman-style Saltimbocca
created by Academia Barilla

PREPARATION TIME
10 minutes

DIFFICULTY'
Easy

A simple, tasty meat main course in the traditional Roman style. The recipe is quick and easy but is sure to make an impression even with the most passionate connoisseurs.

Main course

Cuttlefish on a bed of polenta with black sauce
created by Academia Barilla

PREPARATION TIME
20 minutes

DIFFICULTY'
Easy

Appetizer

Eggplant Rolls with Pecorino and Prosciutto
created by Academia Barilla

PREPARATION TIME
30 minutes

DIFFICULTY'
Easy

This sophisticated appetizer combines the delicate taste of prosciutto with the lively flavor of Pecorino for a fresh, colorful dish.

Main course

Leg of Lamb with Chestnuts
created by Academia Barilla

PREPARATION TIME
40 minutes

DIFFICULTY'
Easy

This traditional recipe from Piemonte will provide you with a unique and unusual main course: leg of lamb with chestnuts.

Side dish

Stuffed Onions
created by Academia Barilla

PREPARATION TIME
40 minutes

DIFFICULTY'
Easy

In this recipe, onions are combined with an elaborate mix of flavors for an appetizing and distinctive dish.

Sweets and Fruit

Pears with Barolo Sauce
created by Academia Barilla

PREPARATION TIME
15 minutes

DIFFICULTY'
Easy

Tender pears in a Barolo syrup, flavored with cloves: a refined dessert from Piemonte, made with the king of wines

Bread, focaccia and pizza

Gnocco fritto (Fried Dough Puffs)
created by Academia Barilla

PREPARATION TIME
10 minutes

DIFFICULTY'
Easy

One of the most well-loved dishes from Emilia-Romagna, to enjoy as an appetizer or main course, accompanied by typical cured meats from the region.

First course

Potato Gnocchi
created by Academia Barilla

PREPARATION TIME
45 minutes

DIFFICULTY'
Easy

Famous throughout the world, potato gnocchi are very versatile and easy to make.

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297 results