For all of the seafood lovers out there, chef Matteo has created a savory, citrus marinade for shrimp and squid using our Academia Barilla Sapori Italiani herb mix , Sea Salt with Blood Orange Zest and delicate Ligurian extra virgin olive oil, which is guaranteed to really get your mouths watering.

If chicken and turkey are more your cup of tea, try rubbing the meat with olive oil and Sapori Italiani herb mix and allowing it to marinate for at least 10 minutes in the fridge. The added herbs really work nicely on the grill, giving the meat an extra, unexpected kick.

And if you are planning to invite any Italians to your summertime festivities, consider serving grilled pork chops – a classic Italian summer dish that will make your guests feel at home. The garlic marinade described by chef Matteo can certainly stand up to the heat of the grill.

And our team of trusty cooks has even found a way to incorporate one of our favorite ingredients – Balsamic Vinegar Must – in a savory, yet sweet, marinade to be used on lamb. The acidity of the vinegar brings out the flavor of the meat and will be sure to be a crowd pleaser.

We hope that you enjoy these recipes as much as we do. Try them out at your next BBQ and let us know what you think.

Have a good summer and get cooking!

INGREDIENTS
GRILLED FISH, SERVES 4
2 lb shrimp
2 lb squid
Marinade for Shrimp and Squid
1 lb breadcrumbs
⅜ oz Academia Barilla Sapori Italiani mix
1 clove of garlic, chopped
2 ½ oz Academia Barilla Riviera Ligure DOP Extra Virgin Italian Olive Oil
Academia Barilla Natural Sea Salt with Blood Orange Zest to taste

GRILLED MEAT, SERVES 4
1 lb chicken breasts
1 lb turkey
2 lb pork chops
8 lamb chops
Marinade for Chicken and Turkey
¾ oz Academia Barilla Sapori Italiani mix
3 oz Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil
Marinade for Pork Chops
3 oz Academia Barilla IGP Toscano Extra Virgin Olive Oil
2 cloves of garlic
2 sprigs thyme
Marinade for Lamb Chops
1 ¾ oz Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil
2 ½ oz Academia Barilla Balsamic Must of Modena - aged 8 years

PREPARATION
1 hour preparation

GRILLED FISH, SERVES 4
Marinade and Cooking Instructions for Shrimp and Squid
Mix all of the ingredients needed for breading the shrimp and squid together in a large bowl: breadcrumbs, Academia Barilla Sapori Italiani herb mix, chopped garlic, Sea Salt with Blood Orange Zest and Academia Barilla Riviera Ligure DOP Extra Virgin Olive Oil.
Once the shrimp are clean, skewer and bread the shrimp. Place in the refrigerator for at least 30 minutes. To clean the squid, remove the tentacles and clean the inside of the body well. Put them on a skewer and gently cover them with the breadcrumb mixture. Place in the refrigerator for at least 30 minutes.
Drizzle the shrimp and squid skewers with Academia Barilla Rviera Ligure DOP extra virgin olive oil, and cook the skewers on a hot grill, about 2 minutes per side. When done, sprinkle with a pinch of Academia Barilla Sea Salt with Blood Orange Zest and serve.

GRILLED MEAT, SERVES 4
Marinade and Cooking Instructions for Chicken and Turkey
Mix the Academia Barilla Monti Iblei DOP extra virgin olive oil with the Academia Barilla Sapori Italiani herb mix, and rub the mixture on the chicken and turkey. Marinate for at least 20 to 30 minutes in the refrigerator.
Before grilling the meat, it is best to bring it to room temperature by removing it from the refrigerator 10 minutes before cooking. The meat should be grilled for about 5 minutes, depending on its weight. At the end, sprinkle with salt and pepper to taste, and serve.

Marinade and Cooking Instructions for Pork Chops
Pick off thyme leaves and slice garlic. Rub the pork chops with Academia Barilla IGP Toscano extra virgin olive oil and thyme. 

Then place the fresh garlic slices on top. Allow it to marinate for at least 20 to 30 minutes in the refrigerator. To avoid burning the garlic and thyme during cooking, it is best to remove them from the meat before grilling. Also, the meat should be left at room temperature for at least 10 minutes before cooking. Grill the meat for about 10 to 15 minutes. Once cooked, slice the ribs and serve. 
Add salt and pepper to taste.

Marinade and Cooking Instructions for Lamb Chops
Marinate the lamb chops with Academia Barilla Balsamic Must and Monti Iblei DOP extra virgin olive oil for at least 20 to 30 minutes in the refrigerator. 
Before cooking the lamb, keep at room temperature for at least 10 minutes. 
Grill the meat for 5 to 6 minutes and serve. Add salt and pepper to taste.

On the road again … with Academia Barilla. Join us as we travel to Venice, Parma, Rome and Sicily. 

It’s that time of year again. What time you ask? Time to start planning your next trip to Italy, of course.We all know that the Italian peninsula is home to an infinite number of things to see and do and taste. But why make it hard on yourself, when you can let Academia Barilla and their team of Italian food, wine and culture experts plan your trip for you. Join us for a behind the scenes tour of your favorite region in Italy, or allow us to introduce you to someplace new.

Speaking of new, we have designed two new tours for 2009: Venice, Parma, Rome: A Trio of Italian History and Sicily for Food Lovers. 

If you have never been Italy or just breezed through on your last whirlwind tour of Europe, we invite you to get to know three of Italy’s most spectacular cities – Venice, Rome, and Parma. You will begin your adventure in Venice, where a local guide will show you around the local markets and introduce you to some of the city’s incredible craftsmen. In Parma, you will have the chance to visit the prosciutto di Parma and Parmigiano-Reggiano producers. You will also be treated to a hands-on cooking class with at the Academia Barillia culinary center. Then you will head off to the eternal city for a tour of the city’s monuments and hidden treasures. And to top it all off, we will arrange for you to stay in luxury hotels and eat in unforgettable restaurants and trattorias.

If, however, you have been waiting for your chance to explore Sicily, now is the time to do it.  We have organized a special insider’s tour that will take you around the island in seven days. You will have the chance to visit Palermo, Trapani, Erice, Marzano del Vallo, Agrigento, Ragusa, Marzamemi and Siracusa. And in these fascinating cities and towns, you will have the opportunity to taste and learn more about Sicilian specialties like marzipan, olive oil, sea salt, Marsala wine, cous-cous, cheese and swordfish. In addition, we will take you to visit some of the island’s breathtaking archeological sites.

We believe that food and culture go hand in hand. There is often no better way of getting to know a new place than by exploring its local culinary traditions and historical monuments. Let us do the navigating and you will be sure to leave satisfied.

For more information about our new tours, please visit the Academia Barilla website or you can call us from the US by dialing 0039 0521 264060.

You will find the recipe for chef Matteo’s Easter rack of lamb with herbs and artichokes in our previous post about the Academia Barilla Easter Gift Set. The recipe can also be found on the Academia Barilla website, as well as at our online store.

LAMB WITH ARTICHOKES AND SAPORI ITALIANI
INGREDIENTS
Serves 4 to 6
· 2.2 lbs of Lamb loin
· 6 artichoke hearts
· 1 clove of garlic, chopped
· 1 bunch of mint leaves, chopped
· Academia Barilla IGP Toscano Extra Virgin Olive Oil
· 4 oz. of Academia Barilla Balsamic Vinegar of Modena
· Academia Barilla Sapori Italiani, to taste
· salt and pepper, to taste

To begin, we suggest you take special care in selecting your ingredients. Italian cooking is all about bringing out the natural flavors in foods. Traditionally, fresh lamb is a springtime food and, depending on where you live, you should be able to find it at your local farmer’s market. While you are at the market, don’t forget to pick up artichokes, garlic and mint! The rest of the ingredients called for in the recipe are available at our online store.

Before you start cooking, we suggest that you watch chef Matteo’s video at least once. He provides helpful hints along the way allowing you to work through the recipe smoothly.
While the lamb is marinating, Matteo suggests that you trim and slice the artichokes. By placing them in cold water with lemon juice, you will be able to keep them from discoloring.

Another important tip is to hold onto the lamb trimmings in step 1 of the recipe. They will be used to make the base for the mouth-watering balsamic vinegar sauce. The sweet flavor of the sauce pairs perfectly with the savory flavor of the meat.

And be sure to pay attention to how Matteo plates this dish, beginning with the sautéed artichokes, then layering on the lamb and finishing the dish with the balsamic sauce, some extra virgin olive oil and, last but not least, Sicilian sea salt flavored with black olives.

Well, Matteo, you sure have got our mouths watering. Thanks for another delicious, seasonal recipe!
Buona Pasqua a tutti!

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 together with your family. And as is the case with almost every Italian holiday, one can anticipate sitting down to long lunch or dinner. Easter is a time of celebration and where better to do celebrate than gathered around the table. Good food and good company is what it is all about.

Although we cannot help you with the company part, we can certainly give you a hand with the food. We understand that a great meal starts with great ingredients, so Academia Barilla has put together a special selection of Italian products to help you get started.

Our Easter Gift Pack includes,

a bottle of Academia Barilla IGP Toscano Extra Virgin Olive Oil
a bottle of Academia Barilla Balsamic Vinegar of Modena
a jar of Academia Barilla Sapori Italiani
and a jar of Academia Barilla Black Olive Sicilian Sea Salt.

All of our ingredients are rich in flavor and tradition. And each one can be used separately, or in combination, to bring new life to your favorite springtime recipes.

The Academia Barilla Easter Gift Pack is easy to order and easy to send. It is an ideal gift for any Italian food lover or passionate home cook. What’s even better is that we have decided to offer FREE GROUND SHIPPING for any order place through Monday, April 13th.

And should you still be searching for what to serve to your guests next Sunday, might we suggest a traditional Italian Easter dish of lamb with artichokes. A special thanks to the team of Academia Barilla chefs who crafted this recipe using many of the ingredients included in our Easter Gift Pack. Buon appetito e buona pasqua!

LAMB WITH ARTICHOKES AND SAPORI ITALIANI
INGREDIENTS
Serves 4 to 6
· 2.2 lbs of Lamb loin
· 6 artichoke hearts
· 1 clove of garlic, chopped
· 1 bunch of mint leaves, chopped
· Academia Barilla IGP Toscano Extra Virgin Olive Oil
· 4 oz. of Academia Barilla Balsamic Vinegar of Modena
· Academia Barilla Sapori Italiani, to taste
· salt and pepper, to taste

PREPARATION
Clean the loin of lamb, leaving it whole.
Flavor the lamb with Academia Barilla Sapori Italiani and allow it to marinate at least one hour.
To clean the artichokes, cut them in half, and then julienne (meaning to cut them into short, thin strips). Place artichokes in the pan with a little Academia Barilla IGP Toscano Extra Virgin Olive Oil and sauté until tender. Once the artichokes are done, add the chopped garlic and mint; mix gently.

Brown the lamb in the pan with some Academia Barilla IGP Toscano Extra Virgin Olive Oil, and then put it in the oven until it is finished cooking (approximately 10 minutes). Just before the lamb is finished, degrease and douse with Academia Barilla Balsamic Vinegar of Modena. Once the lamb is finished cooking, let it rest for a few minutes.

Place the cooked artichokes in the center of a dish.
Slice the lamb, following the line of the ribs, and place them on top of the artichokes. Drizzle it slightly with the Academia Barilla Balsamic Vinegar of Modena remaining in the pan and the flavorful Academia Barilla IGP Toscano Extra Virgin Olive Oil and serve.

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!

VEAL COTOLETTA ALLA BOLOGNESE
A recipe by Chef Lorenzo Boni
(serves 4)

INGREDIENTS

- 4 Veal chops, 12 oz each
- 1/4 cup all-purpose flour
- 4 eggs
- 3 cups, freshly grated bread crumbs
- 4 slices, Academia Barilla Prosciutto di Parma
- 1 very thin cup, Academia Barilla Parmigiano Reggiano, shaved
- 1/2 cup, Veal demi-glace or concentrated stock
- 1 cup cream
- fresh white Truffles, to taste (jarred white truffles optional)
- few drops truffle oil, optional
- 1 bunch asparagus
- 2 tablespoon Academia Barilla Unfiltered extra virvin olive oil
- Giada De Laurentiis Selected by Academia Barilla Natural Sea Salt with Lemon Zest, to taste
- Academia Barilla Cherry Tomatoes, to taste
- black pepper, to taste

PREPARATION

Pound the meat so that it is 1/3 inch in thickness, season with sea salt and pepper and dust with flour.

Dip each slice in beaten eggs and then cover in bread crumbs. Fry both sides of the chop in butter, discarding the excess.

Cover each chop with truffles, a slice of Academia Barilla Prosciutto di Parma, and Academia Barilla Parmigiano Reggiano.

Deglaze with a little cream and veal jus and place it in the oven to melt for a few minutes.

CHEF TIPS

Serve with vegetables on the side, we suggest asparagus tips and cherry tomatoes sautéed in Extra Virgin Olive Oil. Sauté the asparagus and cherry tomatoes in the Unfiltered Extra Virgin Olive Oil over medium heat. Season with the Lemon Sea Salt and black pepper to taste.

Thank you Lorenzo for sharing your first recipe and chef tips of the year with us!

We will be back to blogging properly soon - in the meanwhile, we invite you to explore our new website and to keep an eye (or a click) on the soon-to-be-relaunched Academia Barilla online store!