academia barilla  August 2007

Gourmet Recipes from The Garden Chefs Series: Barilla Large Shell Pasta Salad, featuring Chef Lorenzo Boni

As promised yesterday to our fan Karen and to our Italian food [...]

Chicago Botanic GardenAs promised yesterday to our fan Karen and to our Italian food lovers friends, here is the first recipe performed by Chef Lorenzo Boni at the Barilla Italian Cooking Weekend, a special event included in The Garden Chefs Series, the culinary show hosted by the Chicago Botanic Gardens.

Barilla USA Executive Chef Lorenzo Boni grew up in Bologna, the capital of Emilia-Romagna. Bologna is recognized as one of the most important centers for Italian gastronomy and culinary culture, and is at the heart of Chef Boni’s culinary inspiration.

Chef Lorenzo BoniLorenzo’s passion for Italian cuisine began at an early age, learning from his father, the passionate, self-thought cook for Bologna’s first League soccer team.

After studying at the Rimini Culinary School, Lorenzo worked at several among the top gourmet restaurants in Italy, before joining the highly acclaimed, three star NY restaurant San Domenico as Second Chef.

Following his experience at San Domenico, Chef Boni returned to Italy to became the owner and Head Chef of Osteria Du Madon in Bologna, awarded by Fodor’s as “Choice of the Year 2000″ and highly recommended by its users.

Chef Lorenzo Boni joined the Barilla Chef team a few years ago, and is now Executive Chef at Barilla USA. Here below is one of the recipes performed by Lorenzo at the Barilla Italian Cooking Weekend at the Chicago Botanic Garden.

A recipe by Chef Lorenzo Boni

(serves 4)


- 1 box Barilla Large Shells pasta
- 2 pounds cherry tomatoes, halved and seeded
- 6 tablespoons Academia Barilla Monti Iblei Extra Virgin Olive Oil
- 1 cup fresh arugula, roughly chopped
- 6-7 ounces Academia Barilla Salame di Parma (half salami approx.)
- 1 cup Academia Barilla Sardinian Pecorino Gran Cru cheese, diced
- 3 tablespoons fresh lemon juice (1 lemon approx.)
- salt and black pepper to taste


Place tomatoes on a cookie sheet in a 200 degree oven for approximately two hours.

Remove from oven, toss with 5 tablespoons extra-virgin olive oil, add salt and pepper to taste.

Cook pasta according to Barilla package directions, cooking one minute less than the recommended cooking time.

Drain pasta, drizzle with 1 tablespoon extra-virgin olive oil, and spread on a cookie sheet to cool.

Combine pasta with tomatoes, arugula, Salame di Parma, pecorino cheese, and lemon juice; season with salt and pepper, let sit 30 minutes before serving.

Thanks, Lorenzo for sharing your gourmet recipe, we are sure Karen and all our Italian food lovers will appreciate it.

Karen, please let us know about your experience with this dish by commenting to this post – also feel free to send us some pictures of your culinary creations, we’ll love to hear from you all about your experience with Italian cuisine.

By the way, did you try our Italian gourmet trivia game? It is great fun, it takes little time (only ten random questions to answer to) and, at the end of the game, you can download a digital cookbook (pdf) that traces the history of Italian cooking culture since before the Roman Empire, and up to the 19th century, with key gourmet recipes selected from historic books from the Academia Barilla Gastronomic Library collection.

This is all for this post, but here is a little anticipation: we will publish in the next days other recipes from the Garden Chefs participating at the Chicago Botanic Garden event, so stay connected with Italian Food Lovers!

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