November 2010
   

Editor’s Letter

Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne

Cooking mania: the art of eating well with love

Nigella Lawson is a culinary goddess. Her cookbooks sell in the thousands of copies. She flirts on TV with ingredients and with the public and, after one of her video recipes is broadcast, the products she uses skyrocket in terms of sales. There are food bloggers who write diary-like posts on their experiments in the kitchen and combat boredom and stress with eating well.

Cooking mania is everywhere these days: it is exemplified by the thousands of cookbooks, magazines, TV shoes and movies, all about food. Look at any book review section in the newspaper or online and you will be amazed by how many have to do with the culinary arts. There are novels that combine passion and flavor, in which the joy of cooking is interchangeable with the joy of life. More and more often, we are feeling the urge to make homemade bread, bake a cake or prepare fresh pasta.  We are inclined to smell, before tasting, the aroma of a freshly baked apple pie. Due – or thanks to – the crisis, we have become more creative and clever. We are searching for authenticity, which reawakens our desire to do something nice for someone else. And to do it slowly. Here at Academia Barilla, we have always been proud of the authentic conviviality creating during our cooking classes for first-time cooks to experts. It is with the same passion and desire to share with others that we publish this magazine. We invite you discover the true heart of Italy, by sitting down to eat.

Gianluigi Zenti
Editor in Chief
Italian Food Lovers

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“Editor’s Letter”

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