Roasted Abbacchio (Roasted Lamb)
Created by Academia Barilla
Aceto Balsamico DOP
Aceto Balsamico Tradizionale di Reggio Emilia DOP
Asparagus with Hard-boiled Egg Sauce
Baked Grouper Carpaccio with Cherry Tomatoes, Black Olives and Basil
Barilla Spaghetti with Broccoli Florets and Barilla Traditional Sauce
Barilla® Whole Grain Linguine with a Roasted Red Pepper Sauce
Barilla® Whole Grain Medium Shells with Roasted Cauliflower and Cherry Tomatoes
Barilla® Whole Grain Penne with Asparagus and Prosciutto
Barilla® Whole Grain Rotini with Braised Fennel, Carrots and Spring Onions
Barilla® Whole Grain Rotini with Zucchini and Parmesan
Branzino all ‘Acqua Pazza
Abbacchio refers to baby lamb. This is the classic recipe from Lazio with a spicy addition.
Tags: Anniversary, lamb, Main course, Spring, 15 minutes, Birthday, more than 1 hour, In the oven/Baked, Lazio, Impress guests, 60 minutes
Since the end of the Middle Ages, records show the presence of a “tart syrup”, vinegar’s precursor, in the areas between Panaro and Secchia, near Modena, and around Reggio. The ...
Tags: balsamic vinegar, Spring, Summer, Autumn, Winter, Emilia Romagna, Spices-dressings-sauces
Traditional Balsamic Vinegar of Reggio Emilia is made from grape must that has been drawn off, filtered, cooked and then aged in special barrels made of oak, chestnut, juniper, mulberry ...
Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Veneto
Asparagus paired with this very delicate sauce make for a simple, yet elegant side dish.
Tags: asparagus, Easy, hardboiled egg, Side dish, Spring, 20 minutes, Boiled, 15 minutes, 5 minutes, Brunch, Cold supper, Veneto
Carpaccio, notably Italian in its raw and thinly sliced preparation, adds refined flavor to baked grouper and a trio of authentically Italian ingredients - cherry tomatoes, black olives and basil. ...
Tags: 0 minutes, basil, cherry tomato, grouper, Main course, Spring, Summer
Tags: broccoli, Classic Blue Box, extra-virgin olive oil, First course, Long shapes, Parmigiano Reggiano Cheese, Spring, 5 minutes, Boiled, Summer, 10 minutes
The garden fresh flavor of roasted red peppers adds zest to classic Whole Grain Linguine with a hint of onion, Romano and Italian seasonings.
Tags: Easy, Long shapes, Main course, parsley, Pecorino Romano Cheese, red bell pepper, Spring, 20 minutes, Summer, 10 minutes, Whole Grain, 10 minutes
Bring a bit of Italy to your table with beloved Barilla® Whole Grain Medium Shells, embellished with roasted vegetables, Parmigiano and a dash of garlic and white wine for extra ...
Tags: cauliflower, cherry tomato, Easy, Main course, Parmigiano Reggiano Cheese, parsley, Spring, white wine, Short shapes, Autumn, more than 1 hour, Whole Grain, 30 minutes, 45 minutes
A palate-pleasing way to do Whole Grain Penne! Fresh asparagus, cherry tomatoes and prosciutto give this recipe great texture and flavor.
Tags: butter, cabbage, cherry tomato, chicken broth, cooked ham, Easy, Main course, mushroom, Parmigiano Reggiano Cheese, parsley, rosemary, Spring, white wine, Short shapes, 15 minutes, 60 minutes, Whole Grain, 40 minutes
From the shores of the Mediterranean, the aromatic taste of fennel enhances a delectable mix of carrots, onions and Whole Grain Rotini.
Tags: carrot, Easy, fennel, Main course, onion, Parmigiano Reggiano Cheese, Spring, Short shapes, Summer, more than 1 hour, Whole Grain, 30 minutes, 50 minutes
Fresh zucchini seasoned to perfection with sea salt, garlic and cherry tomatoes make a simple and satisfying recipe with healthy Whole Grain Rotini.
Tags: basil, cherry tomato, Main course, Parmigiano Reggiano Cheese, Spring, zucchini, Medium, Short shapes, Summer, 30 minutes, 15 minutes, Whole Grain, 11 minutes
Borlengo comes from the hills outside Modena. Originally, it was made with just flour and water. Borlengo is a typical dish of the cucina povera, which literally means “the food ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Emilia Romagna
Bottarga is cured mullet or tuna eggs. The fish eggs are preserved inside the fish’s egg sack, or the ovaries.
Tags: Spring, Summer, Autumn, Fish-seafood-shellfish, Winter, Sardegna, Sicilia
This simple but sensationally Italian recipe and method to poach fish works on the taste buds every time! Enjoy Mediterranean sea bass with plum tomatoes, fresh oregano and garlic with ...
Tags: 0 minutes, oregano, red (cayenne) pepper, sea bass, Spring, tomato, Summer