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.
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 ...
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.
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 ...
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 ...
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