academia barilla  January 2008

Discover Barilla: an Online Culinary Exploration of Italy!

We really like interactive stuff, especially when it’s related to Italian food, [...]

We really like interactive stuff, especially when it’s related to Italian food, of course. So we couldn’t help but notice that our friends of Barilla USA published a nice interactive minisite called Discover Barilla, that you can easily find at

The website, with catchy graphics that remind of Italian traditional cookbooks and authentic popular cooking, presents a virtual gastronomic and culinary tour of some among the top gourmet (and cultural) destinations across Italy. An itinerary that will take the online book readers on a trip starting in Parma to proceed to Cinque Terre, Lake Como, Verona, Tuscany, Umbria, Naples and Amalfi.

Discover Barilla

At each destination the book will unveil local gastronomy traditions, and reports local traditional recipes as well as a review of local restaurants where you can surely enjoy traditional local gourmet cuisine.

We explored for you one of the gourmet itinerary, and of course is… Parma! The Discover Barilla book gives an overview of the city in a page that includes slideshows of images and videos, before introducing to local specialties such as Parmigiano Reggiano and Prosciutto di Parma, and presenting two local recipes (two new regional recipes are provided at each destination of the Discover Barilla virtual culinary tour).
Discover Barilla

Discover Barilla

The Discover Barilla recipe we explored for you is Barilla Farfalle with Prosciutto and Green Peas.
Discover Barilla

(a traditional recipe proposed by Discover Barilla)


- 1 box Barilla Farfalle
- 2 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 cups prosciutto, cut into strips
- 1 1/2 cups green peas (may use frozen)
- 1/2 cup dry white wine
- 2 cups half-an-half
- 1/2 cup heavy whipping cream
- 1/2 cup Parmesan Cheese
- salt and pepper to taste

Discover Barilla


Cook Farfalle according to package directions.

Meanwhile, sauté the onion in the olive oil over medium heat for 5 minutes

Add the prosciutto and peas, sauté 3 minutes.

Add white wine, simmer until mixture has reduced by about half.

Stir in half-half and heavy whipping cream, season with salt and black pepper; simmer for 1-2 minutes.

Drain pasta, toss with the sauce.

Stir in Parmesan cheese before serving.

Thank you Barilla USA and for the recipe. We invite you to browse them all, and also have a look at the final section of the Discover Barilla online book, which is of course about discovering Barilla, its family, history and traditions.

Discover Barilla

Enjoy the virtual Italian gourmet trip, and stand by for a calendar of the real gastronomy and gourmet tours offered by Academia Barilla – we’ll publish soon our 2008 calendar of gourmet events!

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