This month Barilla Executive Chef Lorenzo Boni proposes a scrumptious antipasto recipe, a variation of the classic Italian bruschetta, made with one of the new Academia Barilla ingredients we introduced last week, the new Academia Barilla Spicy Sicilian Cherry Tomato Topping (and other Academia Barilla gourmet products): Bread Croutons with Chick Peas and Spicy Tomato Topping.

Are you ready? Let’s go to the kitchen!

BREAD CROUTONS WITH CHICK PEAS AND SPICY CHERRY TOMATO TOPPING
A recipe by Chef Lorenzo Boni
(serves 4)

INGREDIENTS

- 4 slices Italian bread, sliced 1/2 inch thick
- 4 tablespoon Academia Barilla Unfiltered Extra Virgin Olive Oil
- 1 jar (15 oz) Chick peas
- 1 clove Garlic
- Black pepper, to taste
- Academia Barilla Sicilian Sea Salt with Orange Zest, to taste
- 1/2 jar Academia Barilla Spicy Sicilian Cherry Tomato Bruschetta Topping

PREPARATION

Sauté chopped garlic in 2 tablespoon of Academia Barilla Unfiltered Extra Virgin Olive Oil until slightly yellow. Stir in chick peas, cook for three minutes over medium heat.

After three minutes, process the chick peas in a blender with a little water until very smooth. Season with black pepper and Academia Barilla Sicilian Sea Salt with Orange Zest.

Brush the bread with the remaining extra virgin olive oil and grill or toast the bread until slightly golden brown.

Top the bread with 1/2 inch layer of the chick pea mixture and then place a small amount of Academia Barilla Spicy Sicilian Cherry Tomato Bruschetta Topping before serving.

Thank you Lorenzo for this wonderful recipe using the new Academia Barilla gourmet products!

As announced a couple of weeks ago in a press release and a blog posting here on Italian Food Lovers, Academia Barilla just launched a new series of Italian gourmet specialty foods that enrich the Academia Barilla gourmet product line, which is available at the best gourmet and specialty food stores across the United States and worldwide, and of course at the Academia Barilla online shop.

Today we want to focus on some products that will bring the flavors of Italy, the new Academia Barilla Italian Cheese Spreads, Pasta Toppings and Pesto Genovese, right to your table.

The new Academia Barilla Cherry Tomato Pasta Toppings come in two flavors: a mild and sweet variety and a spicy and sweet variety.

Both Sicilian recipes are authentic and offer a delicious succulent blend of naturally sun dried Pachino cherry tomatoes and include fresh basil; the spicy variety also contains hot chili peppers. Academia Barilla’s pasta toppings are very versatile as a base ingredient, and can also be used as bruschetta and pizza toppings, as well as for appetizers, focaccia, couscous, roasted fish and meat.

Academia Barilla’s Pesto Alla Genovese is a unique non-pasteurized fresh pesto direct from the Italian seaside town of San Remo in Liguria.

The freshest basil of the Riviera, top quality extra virgin olive oil, Parmigiano Reggiano and whole pine nuts make this recipe tangy and sweet, perfect for a variety of dishes. This product is available exclusively at the Sur La Table online store.

The Academia Barilla range of spreadable Italian cheeses is the result of premium quality Italian cheeses of time honored tradition and culinary innovation to create authentic, unique combinations.

These spreadable cheeses are the ideal solution for quick and easy dishes. Offering a Parmigiano Reggiano D.O.P. variety and a Pecorino Sardo with Truffles and Porcini Mushrooms, these spreadable cheeses are a perfect addition to crackers, meats, pasta dishes, sandwiches, sauces and vegetables, and a new way to experience Parmigiano Reggiano and Sardinian Pecorino.

A product approved by the Parmigiano Reggiano Consortium in Emilia Romagna, Italy, the Academia Barilla Parmigiano-Reggiano D.O.P. Cheese Spread brings to the Italian food lovers’ tables delicate notes of fresh milk, yogurt and honey, and a taste with intense sensation of Parmigiano-Reggiano. 

Academia Barilla also just launched a Pecorino Sardo, Truffles and Porcini Mushrooms Cheese Spread: this recipe brings food lovers the prestigious Bianchetto white Truffles and Porcini Mushrooms from Tuscany to celebrate Italian gourmet flavors.

Produced in Sardinia, Italy, the new Spreadable Cheese with Pecorino Sardo with Truffles and Porcini Mushrooms brings an aroma with delicate notes of fresh milk and cream, and the intense undertones of Truffles and Porcini Mushrooms. Its milky and sweet tones and the very well balanced aroma define a full round flavor for this new gourmet spreadable cheese, making it an ideal sauce to prepare Italian Rice and Pasta dishes. Also perfect spread on crackers and sandwiches, or melted on vegetables and grilled meats.

We will soon publish new gourmet recipes created by the Academia Barilla Chef Team with these new exciting Italian gourmet products, so stay tuned!

Barilla America and the New York Wine and Culinary Center are pleased to present the 2nd annual Barilla Italian Cooking Weekend.

Check out the New York Wine and Culinary Center website to discover the full program of cooking classes, gourmet demos and guided tours designed for the NY Italian food Lovers for this weekend. 

We already blogged last year about the first Barilla Italian Cooking Weekend, but this year the culinary program is really inspiring. and it is for a good cause, too! 

All of the classes listed below are sponsored by Barilla with 100 percent of the ticket price for the classes being donated to Foodlink to support the food banks in our area, the goal being raising $10,000 for Foodlink. Each participant will also receive a Barilla gift bag filled with the Barilla products we all enjoy.

COOKING CLASS: DINNER IN TUSCANY WITH BARILLA EXECUTIVE CHEF LORENZO BONI
Sep 19 2008 - 7:00pm - 9:00pm
Instructor: Chef Lorenzo Boni
Cost: $50.00 - Ticket price donated to Foodlink - Sold Out

Chef Lorenzo Boni’s menu for this special event is influenced by the food culture of Italy’s Toscana Region. We may not be dining in a quaint restaurant in Florence (or Firenze) enjoying a beautiful sunset, scenic gardens, renaissance fountains or breathtaking art, but we can enjoy the delicious cuisine of the region.

We will begin our evening with a glass of Prosecco served with an antipasti of Crostini con Salsa ai Ceci, Scampi e Cavolo Nero (Bread Croutons with Chick Pea Sauce, Scampi and Cauliflower), followed by Mostaccioli al Ragù Toscano (Mostaccioli with Tuscan Sauce), Tagliata di Manzo con Salsa ai Funghi Porcini (Beef Tenderloin with Porcini Sauce) and Cannellini con Salvia (Cannellini Beans with Sage). Each course will be served with a pairing of Italian and NYS wine.



After dinner in the Theater, we will continue the evening in the Wine Tasting Room with coffee and Chef Lorenzo’s famous Gelato (and more wine of course!).

Please join us as we kick off our Barilla Italian Cooking Weekend with this special Tuscan Dinner!!

 Sold out!!

GUIDED TOUR: BARILLA PLANT TOUR - AVON, NY

• Sep 20 2008 - 11:30am - 2:00pm
• Sep 20 2008 - 2:30pm - 5:00pm

Cost: $10.00 - Ticket price donated to Foodlink

In 2007, Barilla opened its second US based manufacturing facility in Avon, NY, where pretty much all of the Barilla products sold in America are produced (with only a few exceptions), following the original Italian recipes and the exacting standard and processes that have been used for generations in Italy.

Join the New York Wine and Culinary Center next Saturday, September 20, as Barilla opens its doors at the Avon plant and discover all the secrets of Barilla’s commitment to quality in the manufacturing process.

Travel by motor coach bus round-trip, originating from the New York Wine and Culinary Center, to and from the Barilla Plant in Avon, NY. This is a unique opportunity to tour the Barilla manufacturing plant. At the plant, you’ll be guided through the state-of-the art food manufacturing facility.

The Barilla plant must adhere to all standard regulations to ensure the utmost safety for guests. To make your tour more enjoyable, please visit the NYWC website for travel and safety tips in advance of your upcoming visit.

COOKING CLASSES: PASTA 101 AND COOKING DEMONSTRATIONS
Cost: $10.00 - Ticket price donated to Foodlink
Instructor: Barilla Italian Cooking Weekend Chef Instructors

Class Schedule:

September 20 2008

• 11:00am - 12:00 - Mario’s via Abruzzi Executive Chef Paul Maytag - recipe to be announced
• 12:30pm - 1:30pm - Rochester Institute of Technology Executive Chef Stephen Kingston - Shrimp Pasta
• 2:00pm - 3:00pm - Barilla Executive Chef Lorenzo Boni - Linguine with Clams and Leeks
• 4:00pm - 5:00pm - Barilla Executive Chef Lorenzo Boni - Linguine with Clams and Leeks

September 21 2008

• 12:00 - 1:00pm - Casa de Pasta Executive Chef Dominick Dardano - Egg Fettuccini with Prosciutto, Roasted Tomatoes, Garlic and Pecorino Gran Cru
• 2:00pm - 3:00pm - Senior Executive Chef Steven Miller, Cornell University - Penne with Broccoli Rabe and Parmigiano Reggiano Cheese
• 4:00pm - 5:00pm - Barilla Executive Chef Lorenzo Boni - Linguine with Clams and Leeks

TASTING CLASSES: TASTING OLIVE OILS, BALSAMIC VINEGAR AND MUCH MORE
Instructor: Chef Italo Besseghini
Cost: $10.00 - Ticket price donated to Foodlink

Class Schedule:

September 20 2008
11:00am - 12:00
12:30pm - 1:30pm
2:00pm - 3:00pm
3:30pm - 4:30pm

September 21 2008
12:00 - 1:00pm
2:00pm - 3:00pm
4:00pm - 5:00pm

Aceto Balsamico of Modena is as precious and difficult to produce as fine wine, bringing hundreds of years of artisanship to the table. The preciousness of Balsamic Vinegar comes from the quality of the grapes, the length of the aging process and the types of casks used. The best Balsamic Vinegar is made exclusively from grape must, and is aged 12 to 25 years. Extra Virgin Olive Oil - like wine - requires a proper tasting technique to discover how surprisingly delicious and flavorful a good olive oil can be.
 

In addition to understanding these products and learning the proper tasting techniques of Academia Barilla regional Italian olive oils and balsamic vinegars, Chef Italo Besseghini will prepare a tasting of other Italian culinary specialties. You’ll be delighted with this creative 4-course tasting and you’ll receive plenty of useful tips and recipes!!

COOKING CLASSES: INTERACTIVE COOKING DEMONSTRATIONS
Instructor: Barilla Italian Cooking Weekend Chef Instructors
Cost: $10.00 - Ticket price donated to Foodlink

Class schedule:

September 20 2008

• 11:30am - 12:30pm - Barilla Executive Chef Lorenzo Boni - Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms
• 1:30pm - 2:30pm - Wegmans Executive Chef Mark Makovec - recipe to be announced
• 3:00pm - 4:00pm Barilla Executive Chef Lorenzo Boni - Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms - Sold Out

September 21 2008

• 1:00pm - 2:00pm - Barilla Executive Chef Lorenzo Boni - Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms - Sold Out
• 3:00pm - 4:00pm - Wegmans Executive Chef Mark Makovec - recipe to be announced

Today we have again with us Chef Tony Mantuano from Spiaggia Restaurant in Chicago sharing with us an end-of-summer recipe for the Italian Food Lovers Chef Network: Warm Berry Soup with Mint Gelato (Macedonia ai Frutti di Bosco con Gelato alla Menta).

This recipe is featured, alongside with other dozen yummy recipes, cocktails and Chef tips, on The Spiaggia Cookbook, Eleganza Italiana in Cucina, co-authored by Chef Tony Mantuano and his wife and wine expert Cathy Mantuano. Follow the links to get the book online at Amazon or Barnes&Noble.

WARM BERRY SOUP WITH MINT GELATO
A recipe by Chef Tony Mantuano
(serves 8)

INGREDIENTS FOR THE MINT GELATO

- 3 cups whole milk
- 1 cup half-and-half
- 1 1/4 cups sugar
- 1 1/2 cups loosely packed fresh mint leaves, chopped
- 1 cup liquid pasteurized egg yolks (8 egg yolks)
- 2 teaspoons green crème de menthe

INGREDIENTS FOR THE MACEDONIA

- 2 tablespoons unsalted butter
- 4 tablespoons sugar
- 4 cups mixed fresh berries, such as strawberries, blueberries, raspberries, and blackberries
- Juice of 2 lemons
- 3 cups water
- 1 cup raspberry sauce
- Leaves from 8 sprigs fresh mint for garnish

PREPARATION

In a saucepan, combine the milk, half-and-half, 3/4 cup of the sugar, and the chopped mint and bring it to a boil. Remove from the heat, strain through a fine-mesh sieve, and return to the saucepan. Keep warm over low heat. Discard the mint.

In a bowl, whisk together the remaining 1/2 cup sugar and the egg yolks until combined, about 2 minutes. Gradually add half of the hot milk mixture to the egg-yolk mixture and whisk vigorously to combine. 

Return the egg-yolk mixture to the pan with the remaining milk mixture. Return to medium heat and stir constantly with a wooden spoon until thick enough to coat the back of the spoon, 4 to 6 minutes. Do not let it boil; overheating will break the custard. Remove from the heat and continue to stir for a few seconds to keep the mixture from overcooking.

Stir in the crème de menthe. Let cool, cover, and refrigerate until well chilled, at least 3 hours or preferably overnight.  Pour the custard into an ice-cream maker and freeze following the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 3 hours.

In a large saucepan over medium heat, melt the butter. Add the sugar and whisk to combine. Add the berries and sauté for 2 minutes. Add the lemon juice, water, and raspberry sauce and bring to a simmer over low heat.

Remove from the heat and ladle into 8 warmed bowls. Top each serving with a scoop of the gelato and garnish with mint leaves. Serve immediately.

CHEF MANTUANO’S TIPS

This soup warms both body and soul, and is easy and quick to prepare. You can substitute purchased mint gelato or ice cream for the homemade. You can prepare this recipe to serve 4, by halving the ingredient measures for the berry soup. Make the gelato as directed and serve generous portions.

Thank you Chef Mantuano for sharing this recipe with us, we look forward to having you as a guest again at Italian Food Lovers!

Second episode of our “virtual gastronomic tour” that follows the agenda of the Academia Barilla Gastronomic VIP Tour to Emilia-Romagna organized and guided by Academia Barilla Culinary School Alumni Frank DiMaria.

After exploring Parma’s locations and initiatives included in the gastronomic tour with a previous post, today we will discover all the learning, teamworking and fun moments the tour guest will enjoy at the Academia Barilla Culinary Center.

Located right in front of the 5-star hotel where the tour guest will stay in Parma, the Academia Barilla Culinary Center will be like a second home in Parma for the VIP tour participants.

On Monday, September 22, day two of the VIP gastronomic tour, the first learning and fun moment at Academia Barilla is guaranteed. After breakfast, tour guests will be welcomed to Academia Barilla with a guided tour of the Culinary Center and the first hands-on cooking session in the morning, that ends with a group lunch based on the gourmet dishes cooked together.

Two days later, after discovering Parma, the Italian Food Valley with all its century-old food culture secrets (artisan food production, Medieval castles, the culinary culture and food specialties of Modena and Bologna) and right after a morning walking trip to the local outdoor market, a second hands-on cooking class at the Academia will focus on a menu that includes all the traditional gastronomy products discovered during the entire VIP gastronomic tour.

The group lunch in Academia Barilla that follows will be prepared by the tour participants, more food fun after the food learning!

Academia Barilla will be stage for a “farewell event” with group dinner also on the evening of day five of the 6-day VIP gastronomic tour, with a gourmet dinner menu prepared by the Chefs of the Academia Barilla Culinary Center the tour guest have known in the previous days.

We cannot really synthesize in a blog post the experience of learning how to cook, how to taste traditional food products and enjoying top gourmet food at Academia Barilla, you really have to experience it directly.

In case you missed an article we published a couple of weeks ago, did you know that Gourmet magazine just listed the Academia Barilla Culinary Center in Parma among the world’s best cooking school, ranking our Culinary Center among the top 5 schools in the world for the category “Luxury cooking schools“?

Also, there may be the chance you will be interviewed for our blog about your experience at Academia Barilla and with the VIP gastronomy tour, as we will be there too! You could end up also being a testimonial for our Italian Food Lovers blog! See you soon in Parma at the Academia Barilla Culinary Center!

Remember that the tour program may be subject to variations - check out the program and tour details published here and just stay tuned with Frank DiMaria for latest news and updates on this Academia Barilla VIP gastronomy tour. For more info and booking call Frank at +1 847 965-0672 or +1 847 417-7587, or email him at frankdimaria@comcast.net.

Next blog post for this series: artisan food producers, a Medieval castle and the Ferrari Museum!