Italian Food Lovers

Don’t miss this year’s Seattle Cheese Festival! Academia Barilla will be showcasing its line of authentic Italian food products on May 16th and 17th in Seattle at the famous Pike’s Place Market for the one and only Seattle Cheese Festival.

A weekend packed with cooking demonstrations, wine tastings, and educational seminars, it will surely be an event not to miss. For cheese lovers, this is truly Read more…

Again this year, Valrhona, a leading chocolate producer – from the cultivation of cacao to the final product – chose to present its new irresistible preparations at Academia Barilla.

As a matter of fact, the Valrhona meeting, entitled Il Gelato sotto i riflettori or “Gelato Highlight,” was held at the Academia Barilla headquarters in Parma, Italy. Here, Valrhona shared with their clients Read more…

Academia Barilla will participate in Sam’s Wine & Spirits Economic Stimulus Tasting Tuesday, March 31, 2009 between the hours of 5:00 pm to 7:00 pm.
Admission to the event is free. Academia Barilla will be showcasing fine, gourmet, Italian food products. Some of the products include assorted Extra Virgin Olive Oils like our everyday 100% Italiano, Unfiltered, and Organic Extra Virgin Olive Oil, our 3 year Balsamic Vinegar of Modena, and assorted salts and herbs such as our Black Olive and Blood Orange Sicilian Sea Salt.

Make sure to stop by as Read more…

One of the best Christmas presents Academia Barilla received this Season has been an article from the leading economy magazine The Economist, who dedicated a page of its paper magazine (as well as a web page) to the Academia Barilla Gastronomic Library in Parma, Italy, defining BIGAB’s mission as Food for thought
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The Economist tells how “a pasta-maker gets a taste for books“, describing the Gastronomic Library’s collection of over 8,500 cookery books in more than ten languages, and nearly 5,000 menus and scores of old prints showing food in various phases of preparation.

The Economist’s journalist quotes BIGAB’s Director Giancarlo Gonizzi and the Dewey decimal system he adopted to classify the collection, besides the cultural activities scheduled at BIGAB with students (from Parma’s university, but also US visiting students) and with Parma’s city authorities. The article mentions that the library has begun digitizing its contents and plans to make them available online. Read more…

Happy New Year from Academia Barilla and Italian Food Lovers! 

As we get into 2009 and we move from a Christmas blog design to a Winter make-up, we want to share with you a delicious Season treat from Academia Barilla. We recently blogged about panettone, inviting you to bake your own one by presenting it as recipe of the month for the month of December. Today we introduce to you Academia Barilla’s lavish and exclusive version of the traditional Italian Christmas cake.

Academia Barilla and Master Pastry Chef Corrado Vicina are happy to introduce the Four Season Panettone (Panettone Quattro Stagioni), an exceptional combination of intense flavors that will make you discover, slice after slice, all the taste of four different ingredients in one panettone cake: chocolate for a Winter taste, cherries bring all the flavor of Spring, apricots stand for Summer and chestnuts to bring us back the autumn gourmet mood.

Read more…