Archive for the ‘italian culinary specialist’ Category
Friday, March 6th, 2009
To celebrate the month of March, we have decided to make an [...]
Tags:Academia Barilla Culinary School, chef matteo carboni, extra virgin olive oil, freshly ground black pepper, garlic, Gorgonzola Cheese, majoram, onion, parmigiano reggiano, Pear Sauce, rice, risotto, Risotto with Gorgonzola, stok, video recipe
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Thursday, January 1st, 2009
Happy New Year from Academia Barilla and Italian Food Lovers!
As we [...]
Tags:Academia Barilla Chef Team, Academia Barilla Culinary Center, apricots, artisanal preparation, autumn, bakery tools, Chef Corrado Vicina, cherries, chestnuts, chocolate, Christmas, Four Season, Four Season Panettone, italy, Master Chef, Panettone, Panettone Quattro Stagioni, parma, Pastry Chef, Pastry Lab, quality ingredients, Quattro Stagioni, Season treat, spring, summer, traditional Italian Christmas cake, white almonds, Winter
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Wednesday, November 19th, 2008
After publishing Chef James McNair’s Chicken Breast stuffed with Herbs and Cheese [...]
Tags:Academia Barilla Gastronomic Library, Chef James McNair, chicken, Chicken cookbook, Chicken Scaloppine, Chicken Scaloppine with Lemon and Capers Sauce, Chronicle Books, Patricia Brabant, poultry
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Monday, November 17th, 2008
Bologna, Italy,the capital of Emilia-Romagna, is world famous for its sophisticated cuisine, [...]
Tags:Academia Barilla Gastronomic Library, Bel Paese, Bologna, Chef James McNair, chicken breasts, Chicken Breasts Stuffed with Herbs and Cheese, Chicken cookbook, Chronicle Books, Fontina, italy, Patricia Brabant, stuffed chicken breasts, traditional Bologna recipe
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Monday, October 20th, 2008
We run out of recipes from the Chicago Botanic Garden’s Garden Chef [...]
Tags:Academia Barilla online store, Barilla Italian Cooking Weekend, Barilla USA, Chef demos, chef doug d'avico, Chef Laura Piper, Chef Lorenzo Boni, Chef Mark Grimes, Chef Rob Levitt, Chef Tools, chicago botanic garden, Chicken Parmesan with Campanelle Pasta, Farfalle Piccolini Pasta Salad, Francesca Restaurants, garden chef series, gift certificates, gourmet dishes, Grilled Baby Octopus with Watercress Salad and Oranges, how to professionally taste Italian gourmet products, how to taste Italian gourmet products, Italian cheese specialties, italian cookbooks, italian culinary specialist, Italian extra virgin olive oils, Italian gastronomy gift boxes, Italian gourmet food specialties, Linguine Fagottaro Pasta Salad, Lobster Bread Salad, mario rizzotti, parmigiano reggiano, pecorino, Pecorino Sardo Gran Cru, Pecorino Toscano DOP, Pinstripes, Sardinian Pecorino Dolce, Sautéed Wild Mushrooms Bruschetta, Stephanie Sette, traditional italian cheeses, trattoria n. 10
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Monday, September 22nd, 2008
Today, following the example of Academia Barilla Italian Culinary Specialist Mario Rizzotti, [...]
Tags:18 months, 18-months old Parmigiano-Reggiano, 22 months, 22-months old Parmigiano-Reggiano, 30 months, 30-months old Parmigiano-Reggiano, Academia Barilla online store, aged cheeses, authenticity, authenticity stamp, authenticity stamps, cheese maturity, Gold Stamp, honey, how Parmigiano-Reggiano is made, how to taste Parmigiano-Reggiano, Italian Consortium for Parmigiano-Reggiano, italian culinary specialist, Italian gourmet food products, king of cheese, mario rizzotti, matured cheeses, parmigiano reggiano, parmigiano-raggiano aging and certification process, Red Stamp, Silver Stamp, taste, Traditional Balsamic Vinegar of Modena, whole Parmigiano wheel
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Monday, September 1st, 2008
Second episode of our “virtual gastronomic tour” that follows the agenda of [...]
Tags:6-day gastronomic tour, Academia Barilla Culinary School, Academia Barilla gastronomic VIP tour, Alumni, artisan food production, Bologna, culinary culture, discovering Parma, Emilia-Romagna, food culture, food culture secrets, food specialties, Frank DiMaria, gastronomic tour to Emilia-Romagna, gourmet dinner menu, gourmet dishes, gourmet recipes, hands-on cooking session, how to taste traditional food products, Italian food valley, learn how to cook, Luxury cooking schools, Medieval castle, Modena, parma, talian Food Lovers, top 5 schools in the world, top gourmet food, traditional gastronomy products, virtual gastronomic tour, world's best cooking school
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Friday, July 25th, 2008
Academia Barilla Italian Culinary Specialist and Iron Chef Judge Mario Rizzotti is [...]
Tags:amino-acids, Barilla Italian Cooking Weekend, CBS2 Chicago, chicago botanic garden, how to, how to recognize authentic traditional Italian cheeses, Iron Chef america, Iron Chef judge, italian culinary specialist, Italian food demo, mario rizzotti, parma, Parmesan cheese, parmigiano reggiano, pecorino, Pecorino Gran Cru, proteins, Romano, Sardinian, sheep' milk cheese, Sweet, Toscano, TV show, Vince Gerasole
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Thursday, July 24th, 2008
This is definitely the best time of the year to visit [...]
Tags:2008 Garden Chef Series, Barilla America, Barilla Italian Cooking Weekend, Barilla USA, Chef Lorenzo Boni, chicago botanic garden, garden chef series, mario rizzotti, Regenstein Fruit & Vegetable Garden
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Friday, July 11th, 2008
New summer wine classes and updates from our friends at Learn About [...]
Tags:california, learn about wine, Summer Wine Classes, taste italylos angeles, wine tasting
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