An admired Italian soup specialty, pasta fagioli features a medley of fresh vegetables with cannellini beans in a chicken and marinara based broth – a steaming good meal every time.
Academia Barilla offers a 5-day gourmet tour, available year-round, of a region rich in style and sports cars. In Emilia Romagna, your passions for fine food and fine automobiles converge. ...
Academia Barilla offers a 5-day tour, available year-round, of the backroads of the Parma countryside.
Tour vineyards and visit the producers of the prized Culatello di Zibello, porcini mushrooms from Borgotaro, ...
A traditional and tempting Italian duo – tomatoes and mozzarella make Farfalle exciting and hard to resist! With garlic, fresh basil and oregano to season.
From the culinary-rich region of Tuscany, comes this simple mixture of Fettuccine, artichokes, pecorino toscano cheese, Italian pancetta and a dash of lemon.
Focaccia is an ancient flatbread. The Romans used to give a grain-based focaccia to their gods as a holy offering. Focaccia was also considered a sacred food in the Christian ...
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian. The caves were ...
A genuine Italian cheese that's become an American phenomenon will always be an instant hit! Fried between crispy bread slices and seasoned with classic Marinara Sauce for dipping, kids and ...
I prodotti Barilla
