Italian Food Lovers

The Academia Barilla Gastronomic Library never ceases to amaze.

Did you know that library houses over 4,700 historic menus from the 19th and 20th centuries? And did you know that they are all available for public view should you make the very worthwhile trip to visit us in Parma, Italy?

And in perhaps even more exciting news for our friends on the other side of the Atlantic, many of these menus are available online.

Hidden within the Gastronomic Library section of the Academia Barilla website, you will find a wide array beautifully decorated menus that mark 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…

Calling all history buffs. Boy, oh boy, do we have something special in store for you!

After scouring the shelves of the Academia Barilla Gastronomic Library in search of information about famous historical figures with a love for Italian food and culture, we have put together a list of stories and recipes guaranteed to whet your appetite.

From Cato the Censor, a Roman statesman and gifted orator, to the lovable Italian comedic actor Totò, our findings span over two millennia of history. 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…

It’s almost Christmas, and all the Italian Food Lovers’ tables will be hosting Panettone, the classic Italian Christmas cake and a centerpiece of the Italian gastronomy tradition - so how about baking your own panettone instead of buying one at the grocery store?

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