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Thursday, December 4th, 2008
Tags: Academia Barilla Cooking School, Academia Barilla Culinary Center, american airlines, CL celebrated living, cooking classes, cooking courses, cooking school, culinary learning experiences, culinary tours, Emilia-Romagna, gastronomy tours, gourmet magazine, Hotel Marques de Riscal, internship programs Chef students, luxury, luxury cooking school, luxury gourmet destinations, Mesón Sacristía de Capuchinas, Mesón Sacristía de las Compañías, parma, Puebla, Rioja, ultural tours
Posted in academia barilla, academia barilla chef, academia press office, balsamic vinegars, culinary arts, culinary school, gastronomy tours, gastronomy tradition, gourmet restaurants, gourmet tours, italian culinary tradition, italian food, italian gastronomy, parmigiano reggiano, prosciutto di parma | No Comments »
Wednesday, November 12th, 2008
Tags: Albrecht Dürer, Antonio Allegri da Correggio, Baptistery, Burri, Camera di San Paolo, Canova, Cézanne, correggio, correggio exhibition, de Pisis, exhibition, Filippo Lippi, Fondazione Magnani-Rocca, Gentile da Fabriano, Goya, Italian food valley, Italian Renaissance, Lorenzo Bartolini, Madonna della Scodella, Madonna of San Gerolamo, Monet, Morandi, National Gallery, parma, Parma cathedral frescoes, parmigiano reggiano, Parmigiano Reggiano producers, prosciutto di parma, Renoir, Rubens, San Giovanni Evangelista Church, Tiziano, toll-free number, Van Dyck
Posted in culinary learning vacations | No Comments »
Friday, November 7th, 2008
Tags: Academia Barilla products, aroma, artisan gastronomy, artisan gastronomy food line, Belice Valley, delicious gourmet recipes, Emilia-Romagna, flavor, Italian Riviera, Italian Tomato Sauce, italy, Italy’s Food Valley, Liguria, Mediterranean flavors, Mediterranean spices, Nocellara del Belice D.O.P., online press release, parmigiano reggiano, Pesto Alla Genovese, Pitted Sicilian Green Olives, Sanremo, Scarpariello, serving suggestions, sicily, Sur La Table, Sur la Table shops, texture, traditional Sicilian recipe
Posted in academia barilla, academia press office, artisan producers, food tasting, gastronomy tradition, gourmet products, italian culinary tradition, italian food, italian gastronomy, parmigiano reggiano, regional specialties, tasting | No Comments »
Friday, September 19th, 2008
Tags: A Taste of Italia, Academia Barilla press release, Aceto Balsamico, Arizona, art of italian gastronomy, california, Connecticut, Culatello, culinary and gastronomy tour, culinary center, Culinary Tour, Easter 2009, Easter 2009 Culinary Tour of Parma Italy, Easter week 2009, Emilia-Romagna, food culture, food tasting, gastronomic tour, giada de laurentiis selected by academia barilla, gourmet initiatives, gourmet magazine, gourmet product line, Ilaria Rossi, illinois, Indiana, italian cuisine, Italian culinary center, italian food culture, Italian gastronomy specialties, Italian regional cooking classes, Italy’s Food Lovers Mecca, local artisanal delicacies, luxury cooking school, Marco Magli, Nebraska, New Jersey, New York, ohio, Oregon, Parma Italy, parmigiano reggiano, prosciutto di parma, Stephanie Sette, Sur La Table, Sur La Table locations, Sur La Table stores, Texas, United States, US culinary network, Utah, Virginia, Washington
Posted in academia barilla, academia barilla events, academia press office, artisan producers, balsamic vinegars, culinary school, food tasting, gastronomy tours, gastronomy tradition, google maps, gourmet events, gourmet products, gourmet recipes, gourmet restaurants, gourmet tours, italian culinary tradition, italian food, italian gastronomy, parmigiano reggiano, prosciutto di parma, regional olive oils, regional specialties, tasting, traditional italian cheeses, traditional recipes | No Comments »
