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Book and Events

Thursday, June 3rd, 2010

Tags: books, culture, events
Posted in Culture is served | No Comments »

The Economist on Academia Barilla: the Academia Barilla Gastronomic Library is Food for Thought

Monday, January 5th, 2009

Tags: Academia Barilla Gastronomic Library, aste for books, At the table with, BIGAB, Catherine De Medicis, Cato, cookery books, Dewey decimal system, food culture, food culture readings, Food for thought, fun food facts, Giancarlo Gonizzi, historic menus, italy, Napoleon Bonaparte, parma, The Economist, traditional Italian regional recipes
Posted in food industry and media | No Comments »

BIGAB meets the University of Parma

Thursday, March 13th, 2008

Tags: academia barilla events, academia press office, culinary school, gastronomic library, italian food
Posted in academia barilla, academia barilla events, academia press office, culinary school, gastronomic library, italian food | No Comments »

A Gastronomic Library that goes beyond the Books

Monday, March 10th, 2008

Tags: academia press office, culinary school, gastronomic library, historic menus, italian cookbooks, traditional recipes
Posted in academia barilla, academia press office, culinary school, gastronomic library, historic menus, italian cookbooks, italian food, traditional recipes | No Comments »

Academia Barilla Culinary School partners with Marco Polo Foundation

Saturday, January 12th, 2008

Tags: academia barilla, academia barilla chef, academia chef, academia press office, ambacademia barilla chef, artisan producers, balsamic vinegar of modena, balsamic vinegars, chef academia, culinary school, food tasting, gastronomic library, gastronomy tours, gastronomy tradition, gourmet products, gourmet tours, italian culinary school, italian culinary tradition, italian food, italian gastronomic culture, italian gastronomy tours, italian gourmet specialties, parmigiano reggiano, press office, prosciutto di parma, regional olive oils, regional specialties, tasting, traditional recipes
Posted in academia barilla, academia barilla chef, academia press office, artisan producers, balsamic vinegars, culinary school, food tasting, gastronomic library, gastronomy tours, gastronomy tradition, gourmet products, prosciutto di parma, regional olive oils, tasting, traditional recipes | No Comments »

Historic Gourmet Dishes from the Verdi Opera Festival

Thursday, November 1st, 2007

Tags: academia barilla chef, academia barilla events, celebrity chefs, culinary arts, culinary school, food industry and media, gastronomic library, gastronomy tradition, gourmet desserts, gourmet events, gourmet menus, gourmet products, gourmet recipes, historic menus, italian culinary specialist, italian culinary tradition, italian food, italian opera food, parmigiano reggiano, prosciutto di parma, regional specialties, traditional italian cheeses, traditional recipes
Posted in academia barilla, academia barilla chef, academia barilla events, celebrity chefs, culinary arts, culinary school, food industry and media, gastronomic library, gastronomy tradition, gourmet desserts, gourmet events, gourmet menus, gourmet products, gourmet recipes, historic menus, italian culinary specialist, italian culinary tradition, italian food, italian opera food, parmigiano reggiano, prosciutto di parma, regional specialties, traditional italian cheeses, traditional recipes | No Comments »

	A product and the land where it comes from
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