Italian Food Lovers

Just in case you are still unsure of what to serve your guests this Easter, Academia Barilla chef Matteo Carboni has put together a festive springtime recipe that is sure to be a crowd-pleaser. And it gets even better. In this instructional video, Matteo will walk you through the cooking process, step-by-step. It couldn’t any easier than this.

You will find the recipe for chef Matteo’s Easter rack of lamb with herbs and Read more…

Celebrate Easter the Italian way – with Academia Barilla’s Easter Gift Pack! (Plus Free Ground Shipping until Monday.)

Still trying to figure out what to serve your guests this Easter? Not sure where you will find all the right ingredients? No need to look any further.

The Academia Barilla Easter Gift Pack has everything you need to make this Easter a day to remember.

Traditionally in Italy, Easter is a day spent Read more…

Spring is in the air (and on our plates!) A look at three great springtime recipes found in the Academia Barilla Gastronomic Library.

Spring has sprung here in Italy, and it is no more evident than at the market. The stalls of radicchio and other bitter, winter greens are slowly disappearing, making way for next season’s fashions. What joy can be found in the arrival of tiny, tender fava beans, crisp radishes, spring onions and strong fragrance of fresh garlic. Read more…

To celebrate the month of March, we have decided to make an updated version of an Italian classic: risotto alla gorgonzola. Spring is just around the corner but until the temperatures begin to rise, we will take comfort in this creamy dish from northern Italy.

Gorgonzola is a blue cow’s milk cheese originally from the small town of Gorgonzola, located less than 15 miles northeast of Milan. For more information on this legendary Italian blue, be sure to check out Chef Matteo Carboni’s video presentation.

In this recipe, the spicy, piquant flavor of the gorgonzola is balanced by the sweetness of the fresh pear sauce. Follow the chef’s directions for making a perfectly rewarding risotto.
What a wonderful way to finish your day.

RISOTTO WITH GORGONZOLA AND FRESH PEAR SAUCE
Serves 4 to 6

INGREDIENTS
For the pear sauce:
- 3 pears, medium-sized
- ½ clove garlic 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…