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…

This is not your average Hollywood award show. And thank goodness for that.

At this year’s Academia Barilla Film Awards, in place of red carpets and designer gowns, there were potato and onion frittata. The films nominated for an Academia Barilla film award included stories of chefs hard at work, a family of wine-barrel makers and even an impromptu cooking lesson.

On March 4th, 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…

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…

We had a slow start this year with the Italian Food Lovers blogs, mostly because we have been focusing on completing the launch of the new Academia Barilla website. Our blogging team has been heavily involved with the development of the content side for the new website, and this kept us from blogging with our usual frequency. 

While the Academia Barilla website is now completed, as well as all the new website features we invite you to explore, we are now working on the restyle/redesign of the Academia Barilla online store, that will be released in its new version soon.

We love our blog and we couldn’t stay away from it, so here we are again, back to blogging.

Since you can now discover gourmet recipes from the Italian regional gastronomic tradition at the new Academia Barilla website, we asked Barilla Executive Chef Lorenzo Boni to provide us with a recipe from our beloved region, Emilia-Romagna, and he provided us with a recipe for a classic dish: Veal Cotoletta alla Bolognese, that Chef Boni pairs with a side of Asparagus Tips and Cherry Tomatoes sautéed in Extra Virgin Olive Oil.

Ready? Let’s go to the kitchen! Read more…