Cipolla dorata di Parma
Coppa Piacentina DOP
Coppia ferrarese IGP
Cream of Artichoke Soup
Created by Academia Barilla
Crostini with Eggs and Truffle (Toasted Bread with Eggs and Truffle)
Crostoni with Chicken Livers (Toasted Bread Slices with Chicken Livers)
Culatello di Zibello DOP
Doppio concentrato di pomodoro
Eggplant al Funghetto (Eggplant with Tomatoes)
Emilia-Romagna, Fast Cars & Slow Food
Famous Food & Wine Roads
Formaggio di fossa di Sogliano al Rubicone
The “cipolla dorata” (or golden onion) was brought to Parma by a seed salesman from Pavia in 1896.
Tags: Autumn, Fruits and vegetables, Winter, Emilia Romagna
Coppa Piacentina is produced in the Arda Valley near Piacenza. It is made with a big, round cut of pork that runs from where the shoulder meets the neck to ...
Tags: Spring, Summer, Autumn, Winter, Emilia Romagna, Meat and sausages
Coppia Ferrarese is a type of regional bread from Ferrara. According to the Statuta Ferrariae, a communal statue made in 1287, the bread had to have a signature scroll shape ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Emilia Romagna
Creamy vegetables enriched with egg yolks and Parmigiano. Serve with crostini sprinkled with oil.
Tags: artichoke, Easy, First course, 45 minutes, Winter, 15 minutes, Brunch, 30 minutes
A sprinkling of Parmigiano Reggiano and truffle of Alba shavings: a gourmet appetizer that will surprise your guests.
Tags: Alba white truffle, Anniversary, Appetizer, Easy, Tabasco sauce, 20 minutes, Aphrodisiac, Autumn, 10 minutes, Winter, In the oven/Baked, Gift foods, Impress guests, 15 minutes
From the heart of Central Italy, a very tasty spread for toasted slices of Tuscan bread: follow the traditional recipe which will take you step by step through the preparation.
Tags: chicken livers, Easy, tuscan bread (unsalted), 30 minutes, Winter, Brunch, Buffet, In the oven/Baked, 20 minutes, Stewed (stufato), 10 minutes, Toscana, Quick meal
Culatello is one of the most prized salumi in Italy: mentions of this delicacy date back to the 15th century. Culatello is produced in the flatlands located south of Parma, ...
Originally from South America, the Licopersicon species of flowering plants, including tomatoes, was introduced to Europe in the 16th century.
Tags: Spring, tomato, Summer, Autumn, Winter, Emilia Romagna, Spices-dressings-sauces
Traditionally from Campania, this tasty eggplant and tomato side dish can be served hot or cold.
Tags: Easy, eggplant, Side dish, tomato, Campania, Winter, Fried, more than 1 hour, 10 minutes, 70 minutes
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. ...
Tags: One week, Spring, Summer, Autumn, Winter, Emilia Romagna
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 rustic first course straight from Sardinia: oven-baked fennel soup flavored with slices of fresh Pecorino.
Tags: Easy, fennel, First course, 45 minutes, Winter, In the oven/Baked, 30 minutes, Cooking light, Sardegna, 20 minutes
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 ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Liguria
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.
Tags: Spring, Cheese, Summer, Autumn, Winter, Valle d'Aosta
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 ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Emilia Romagna