Salama da sugo ferrarese
Spalla cotta di San Secondo
Sugoli - Red grape must pudding
Created by Academia Barilla
Swiss Chard Tortelli
Tasty Valentine in Parma, Italy
The Flavors of Fall
The Heart of Italian Culture and Food: Parma, Bologna, Modena & Mantova
Tortelli with Ricotta and Sage
Tortellini alla bolognese
Venice, Parma, Rome: A Trio of Italian history and gastronomy
Zampone Modena IGP
or over five centuries, Salama da sugo (a pork sausage) has been the hallmark of the salumerie (salumi stores) in the city of Ferrara. It has a strong, yet elegant ...
Tags: Winter, Emilia Romagna, Meat and sausages
Salame Felino is a pure pork salame from Felino, a small town located in the green Baganza valley, full of forests where herds of pigs were raised in an ancient ...
Tags: Spring, Summer, Autumn, Winter, Emilia Romagna, Meat and sausages
Academia Barilla offers food lovers an exclusive tour, available year-round.
Discover the culinary treasures of Parma and the Italian Food Valley. This tour includes guided visits to producers, tasting sessions ...
Tags: One week, Spring, Summer, Autumn, Winter, Emilia Romagna
Spalla cotta of San Secondo is a type of traditional cured pork product made in precise area of the Bassa Parmese, outside of Parma. It takes its name from the ...
Spongata is a flat round cake made with a thin, crunchy pastry dough, covered with powdered sugar. It has a soft, light-brown filling with a very pronounced, spiced flavor.
Tags: Winter, Emilia Romagna, Sweets and pastries
Tags: flour, Sweets and Fruit, table grape, Boiled, Medium, 30 minutes, Asking for forgiveness, 15 minutes, Emilia Romagna, Buffet, Make ahead, 15 minutes
Tortelli from Parma are squares filled with ricotta and Swiss chard. Serve with plenty of melted butter and Parmigiano Reggiano.
Tags: Anniversary, butter, chard, First course, flour, Medium, Autumn, Winter, Emilia Romagna, 5 minutes, more than 1 hour, Cooking light, Impress guests, 60 minutes
A sweet pastry shell and layers of almonds and tagliolini: a specialty from Ferrara with candied citron and a dash of liqueur.
Tags: Easy, puff pastry, Sweets and Fruit, Aperitif, Emilia Romagna, more than 1 hour, Buffet, In the oven/Baked, 45 minutes, Make ahead, Picnic, 30 minutes
Academia Barilla offers four-day tours – available year-round – designed to bring a little love into your life.
Relax at the elegant Villa Eden SPA with massages and other spa treatments.
Tags: One weekend, Winter, Emilia Romagna
Academia Barilla invites you to immerse yourself in Italian gastronomy with a 4-day tour celebrating the fall harvest.
Join us during the months of September, October and November to taste ...
Tags: One weekend, Autumn, Emilia Romagna
Academia Barilla offers a 5-day tour, available year-round, of four culinary capitals of Northern Italy. Taste and learn about the food of Parma, Bologna, Modena and Mantova – cities rich ...
Tags: Spring, Summer, Autumn, Winter, Emilia Romagna, Lombardia
Tempting and subtle, tortelli with ricotta are even more irresistible when served with a creamy sauce that brings out their flavor.
Tags: Anniversary, butter, egg, First course, flour, ricotta, sage, Medium, Emilia Romagna, 5 minutes, more than 1 hour, Gift foods, Impress guests, 60 minutes
From Bologna, a symbol of Italian cuisine: real homemade tortellini, cooked and served in a tasty meat broth.
Tags: Anniversary, First course, Difficult, Emilia Romagna, 5 minutes, more than 1 hour, Gift foods, Impress guests, 90 minutes
Stroll along Venitian canals and enjoy a cappuccino at Piazza San Marco; explore the internationally renowned Italian Food Valley and learn all the secrets and passion Academia Barilla chefs put ...
Tags: One week, Spring, Summer, Autumn, Winter, Emilia Romagna, Lazio, Toscana, Veneto
Zampone of Modena is made from the front trotter of a pig. The trotter is stuffed with a mixture of lean meats, belly and back skin and neck fat and ...