Academia Barilla Celebrates with the New York Wine and Culinary Center

As we on our latest post, Barilla America celebrated last Saturday October 20 the grand opening of its second pasta plant in the U.S., located in Avon, NY. Academia Barilla and Barilla are celebrating this event with the New York Wine & Culinary Center with the Barilla Weekend, a gourmet event full of gourmet tastings and culinary workshops.

As a first opening event, the New York Wine and Culinary Center (NYWCC) offered three free tours of the new Barilla plant in Avon, open for a day for the general public to come and experience the culinary arts and Barilla’s dedication to the production of the highest quality Italian food products for consumers around the world.

After the plant tour, a series of culinary and gastronomy dates dedicated to the Italian food culture were scheduled at the NYWCC, in partnership with Academia Barilla and Barilla USA, who provided some of its top Chefs and Italian Culinary Specialists for the event.

Barilla America Corporate Chef Lorenzo Boni teached a hands-on class on pasta, preparing delicious dishes: Fettuccine with Italian Sausage and Leeks, Orzotto with Artichoke & Pancetta and Italian Style Pasta Salad with Tuna, Olives & Capers.

Academia Barilla Executive Chef Nicola Bindini teached a Pasta 101 and Cooking Demonstration workshop, in which he explained as pasta is an integral part of every authentic Italian meal, how to choose pasta, measure pasta, and of course cook pasta!

Chef Bindini also shared a few myths about cooking pasta and presented a cooking demonstration: Farfalle in Savory Guinea Hen Ragu with Pecorino Cheese and Orange Zest, and Pennette with Pumpkin, Bacon & Traditional Balsamic Vinegar of Modena. Exclusive wine tasting sessions provided by NYWCC paired with Nicola Bindini’s scrumptious dishes. We will be soon proving you with some of these yummy recipes, promised!

After the cooking demonstrations, guests pulled up a seat to experience more on Italy and its extraordinary food products with Italian Culinary Specialist Italo Besseghini. Academia Barilla’s Italian Culinary Specialist illustrated to the participants tasting techniques for Extra Virgin Olive Oil and Balsamic Vinegar of Modena, and shared gastronomy tips and recipes using these culinary delights.

Here is the full schedule of the NY Barilla Weekend at the New York Wine and Culinary Center in Canandaigua, NY - the event was completely sold out!

Class: Barilla Plant Tour - Avon, NY
Date: October 20, 2007
Time: 11:00 am - 1:30 pm
Time: 1:00 pm - 3:30 pm
Time: 3:00 pm - 5:30 pm

Class: Pasta 101 and Cooking Demonstration with Barilla Chef Nicola Bindini
Date: October 20, 2007
Time: 11:00 am - 12:00 pm
Time: 1:00 pm - 2:00 pm
Time: 3:00 pm - 4:00 pm
Time: 5:00 pm - 6:00 pm
Location: Education Theater

Class: Interactive Cooking Demonstration with Barilla Chef Lorenzo Boni
Date: October 20, 2007
Time: 12:00 pm - 1:00 pm
Time: 2:00 pm - 3:00 pm
Time: 4:00 pm - 5:00 pm
Location: Hands-On Kitchen

Class: Olive Oils & Balsamic Vinegar Tasting With Italian Culinary Specialist Italo Besseghini
Date: October 20, 2007
Time: 11:00 pm - 12:15 pm
Time: 1:00 pm - 2:15 pm
Time: 3:00 pm - 4:15 pm
Time: 5:00 pm - 6:15 pm
Location: Exhibit Hall

The Barilla weekend at the New York Wine and Culinary Center has been so successful that we believe the NYWCC will ask us to plan more event with them soon. Stay tuned with us, or also inquire with the New York Wine and Culinary Center’s Information Desk at +1 (585) 394-7070.