Indulge in old-fashioned comfort food – gemelli pasta cooked up right with cabbage, tender oven-roasted pork ribs and pinches of garlic and rosemary for savory seasoning.
Lardo di Arnad was originally made in homes throughout the lower part of the Aosta Valley. The lard came from domestically raised pigs that were fed chestnuts, grains and vegetables.
Lardo di Colonnata is made using two great Tuscan products: the white marble from the Alps, and pork, the main type of livestock in the region. Marble caves have existed ...
A virtuoso of vegetables is assembled to bring you fresh Italian flavor. Lasagne chocked full of zucchini, asparagus, broccoli and cherry tomatoes seasoned with Italian herbs.
The lentil (lenticchia) is an annual plant in the Ervum Lens Leguminose family. The plants grow to be between 8 to 16 inches in height and prefer moderate climates.
Academia Barilla takes you for a trip along via Francigena, the road traveled by Medieval pilgrims from Canterbury to Rome.
Join us for an interesting 4-day gourmet tour, available year-round. ...
Gorgonzola with the rich and renowned flavor of blue cheese and crunchy walnut bits make a fantastic filling for Mezzi Rigatoni with its round open shape. Great for appetizers!
Lentils with their healthy high protein content are a staple in soups and cuisines of the Mediterranean. Try Mezzi Rigatoni in a tasty broth of lentils, potato, tomatoes and classic ...
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