Culture is served  June 2010

Book and Events

Thirty chefs share with Academia Barilla recipes from their hometowns and food festivals and banquets


A new look at tradition

Thirty chefs share with Academia Barilla recipes from their hometowns

Italy is home to an incomparable gastronomic patrimony.
Few other countries in the world have such a wide variety of culinary specialties and flavors that differ dramatically from region to region. Many Italian chefs are dedicated to spreading the art of Italian cuisine, rooted in the land and in tradition, but open to creativity.
Thanks to these chefs and their recipes (Academia Barilla has selected the thirty best) one can get a picture of regional Italian cuisine. The book, I grandi cuochi. I loro segreti, written by Mariagrazia Villa with the help of Giancarlo Gonizzi, is illustrated with the photos of Lucio Rossi and includes introductions by Mario Batali and Paul Bartolotta.
At the same time, the book tells the story of an art and of a land.

I grandi cuochi. I loro segreti, Edizioni White Star, 50 euro.


From Parma to Forlimpopoli

Food festivals and banquets

The tables are being set in the castles of Parma and Piacenza for Ricordanze di Sapori.
On June 4th, a courtly meal will be served at the Rocca di Fontanellato and on the 24th a banquet will be held at the Castell’Arquato (info and reservations: tel. +39 0521.823221;
Since 1997, the city of Forlimpopoli, in Romagna, has held an annual festival to honor its most illustrious citizen, Pellegrino Artusi, the father of modern Italian cuisine. In 1891, Artusi, Italy’s great gastronome, published a cookbook entitled La Scienza in Cucina e l’Arte di Mangiar Bene, which included over 700 recipes and is considered a milestone of food culture.
The festival, called Feste Artusiane, includes menus inspired by Pellegrino, as well as theater performances, food tours, tastings and meetings organized by the Casa Artusi (
This year the festival will take place from June 19-27. (tel. +39 0543.74338,
By Silvia Ugolotti
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