Created by Academia Barilla
Venice, Parma, Rome: A Trio of Italian history and gastronomy
Zampone Modena IGP
Ziti alla Pastora
A hot fish appetizer, typically Venetian but popular throughout the Northern Adriatic area. In Venice, scallops are served both as an appetizer as well as a main course.
Tags: Anniversary, Appetizer, Easy, scallop, 30 minutes, Winter, 5 minutes, 25 minutes, Sautéed, Impress guests, Veneto
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
A traditional regional dish from Veneto. Our chefs will guide you through the step-by-step preparation of one of the most representative dishes of Italian cuisine.
Tags: Main course, milk, stockfish, Medium, Braising, Asking for forgiveness, Winter, more than 1 hour, 30 minutes, Gift foods, Impress guests, Stewed (stufato), Veneto, 180 minutes
The Crocus Sativus Linneo is a famous, ancient plant. Originally from Asia, saffron was brought to Tunisia through the trade route and then to Spain. And it finally arrived in ...
Tags: Abruzzo, Spring, Summer, Autumn, Winter, Spices-dressings-sauces
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 ...
Tags: Winter, Emilia Romagna, Meat and sausages
A charming recipe from the countrysides of Italy - Barilla’s Ziti pasta infused with fresh pork sausage and authentic Italian cheeses and herbs.
Tags: chili pepper, Classic Blue Box, Main course, parsley, Pecorino Romano Cheese, pork sausage, ricotta, Medium, Short shapes, Autumn, 10 minutes, 45 minutes, Winter, 35 minutes