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!

This post is for all Italian food lovers who are also fans of Italian celebrity Chef, cookbook writer and Food Network star Giada De Laurentiis.

Our favorite Italian Chef will be doing a book signing tour through the United States next month, touching base at Williams-Sonoma locations in Pennsylvania, New Jersey, Oklahoma, Nevada and California.

The book signing tour promotes the recent release of Giada De Laurentiis’s new Italian cookbook, Giada’s Kitchen. Don’t miss your chance to get an autographed copy for yourself; you might even want to ask her a culinary tip or two.

Here below are the Williams-Sonoma store locations where you can catch-up with Giada De Laurentiis, get your cookbook signed, and also check out the new gourmet products from the Giada De Laurentiis Selected by Academia Barilla Italian gourmet product line.

For your convenience, we have listed below the Williams-Sonora locations, complete with location addresses and contact info:

October 1 - 1pm-3pm
Williams Sonoma - King of Prussia, PA
160 North Gulph Road

King of Prussia, PA 19406

(610) 265-5970

October 2 - 1pm-3pm
Williams Sonoma - Short Hills, NJ
1200 Morris Turnpike

Short Hills, NJ 07078 

(973) 467-3641

October 5 - 4pm-6pm
Williams Sonoma - Plano, TX
1900 Preston Road

Plano, TX 75093

(972) 964-5838

October 15 - 1pm-3pm
Williams Sonoma - Costa Mesa, CA
South Coast Plaza
, 3333 South Bristol Street

Costa Mesa, CA 92626 

(714) 751-1166

October 17 - 1pm-3pm
Williams Sonoma - Las Vegas, NV
1001 South Rampart Blvd.
Las Vegas, NV 89145

(702) 938-9480

October 20 12pm-2pm
Williams Sonoma - San Francisco, CA
Union Square, 340 Post Street
San Francisco, CA 94108
(415) 362-9450

Giada De Laurentiis will also be doing book signings to promote her latest “Giada’s kitchen” cookbook for the entire month of October. You will be able to find Giada De Laurentiis at selected Sur La Table, Barnes and Nobles, Borders and Crate&Barrel locations across the US - check out Giada’s constantly updated online calendar of appearances for more info on her book signing tour.

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!

Academia Barilla just broadcasted another press release today, to announce Barilla’s sponsorship commitment to the 26th American Wine and Food Festival, and the participation of Academia Barilla to the event. 

As usual, we republish the entire press release here below; please find the press office contacts at the boilerplate - enjoy the reading!

Academia Barilla and Barilla at the 26th American Wine and Food Festival in Los Angeles

Academia Barilla participates in the 26th American Wine and Food Festival in Los Angeles sponsored by Barilla, featuring top gourmet Chefs and events to support the Los Angeles Chapter of Meals on Wheels charity organization.

PRWEB, September 24, 2008 - Academia Barilla and Barilla will be participating this weekend in the 26th American Wine and Food Festival in Los Angeles, California. The Beverly Hills wine and food festival is open to the public and features live music, a silent auction and an epicurean feast prepared by an array of the world’s greatest chefs.

Several gourmet events and Chefs dinners are scheduled each day in celebration of the festival – here follows the official program of gourmet events and dinner parties, but please refer to the American Wine and Food Festival website for more booking info.

SEPTEMBER 26 - Red Hot @ Red Seven in celebration of the 26th American Wine and Food Festival. Come meet the chefs at Wolfgang Puck’s Red Seven and celebrate an evening of fine wines and spirits, music and spectacular beef.

SEPTEMBER 27 - Back lot gourmet tasting at the Universal Studios in Los Angeles, where a line up of today’s most prominent chefs will converge for a culinary celebration at the American Wine and Food Festival. A star-studded gathering of internationally celebrated chefs and fine wine and spirit purveyors will serve in honor of the occasion.

SEPTEMBER 28 – 9th Annual Chef’s Grand Tasting Dinner at Spago Beverly Hills in celebration of the 26th American Wine and Food Festival, hosted by Wolfgang Puck, Lee Hefter and Barbara Lazaroff and featuring Guest Chefs such as Nobu of Matsuhisa, Eric Rioert of Le Bernardin, and Daniel Humm of Eleven Madison Park, and Barilla Executive Chef Lorenzo Boni.

Since its inception in 1982, the Puck-Lazaroff Charitable Foundation has supported the American Wine and Food Festival, raising more than $14 million for the Los Angeles Chapter of Meals On Wheels. This organization serves thousands of meals each day to Los Angeles’ homebound, senior and disabled citizens.

As Chef Lorenzo Boni said, “Cooking is always fun, and cooking with other top Chefs is even more fun and inspiring, especially when we are cooking for a good cause!”

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Academia Barilla Press contacts

In the USA: Stephanie Sette: Tel. +1 847-405-7564; ssette@barilla-usa.com
In Italy: Ilaria Rossi: Tel. +39 0521-2621; i.rossi@barilla.it
Barilla Press Office (Italy): Marco Magli; Tel. +39 0521-2621; m.magli@barilla.it

Today, following the example of Academia Barilla Italian Culinary Specialist Mario Rizzotti, who loves to educate about the authenticity of Italian gourmet food products, we would like to focus our and your attention on the three different strengths of Parmigiano-Reggiano, as classified by their aging process and by the authenticity stamp on display on the product, as regulated by the Italian Consortium for Parmigiano-Reggiano.

Mild and smooth, full-flavoured and crumbly or aromatic and spicy with a grainy texture. When you choose Parmigiano-Reggiano DOP the authenticity stamps indicating the cheese’s maturity will help you in picking up the right cheese for your recipe.

The Red Stamp is the authenticity label awarded to Parmigiano-Reggiano wheels matured for more than 18 months.

These cheeses have a distinctive milk base at the taste, with vegetable notes such as grass, cooked vegetables, flowers and fruit.

18-months old Parmigiano-Reggiano It is best served diced with aperitifs, and in particular dry white wines, and as a side serving to fresh fruit such as pears and green apples.

The Silver Stamp indicates an aging process of at least 22 months.

The flavor of this Parmigiano-Reggiano is more distinctive, with notes of melted butter, fresh fruit, citrus fruits and overtones of dried fruit. Balanced mild yet full-flavored at the taste, Silver Stamp Parmigiano-Reggiano reveals a crumbly, grainy texture.

It is best served with quite firmly structured red wines and it offers its best when served as Parmesan petals in fruit salad drizzled with aged Traditional Balsamic Vinegar di Modena. 
The 22-months old Parmigiano-Reggiano may also be served with dried fruit, especially prunes and dried figs.

The Gold Stamp authenticity label is awarded to Parmigiano-Reggiano which has been matured for more than 30 months.

This extra-strong cheese with the highest nutritional values has a drier, crumblier and grainier texture, and a strong flavor with notes of spices and dried fruit.

For such a distinctive cheese, full-bodied, firmly structured red wines, white dessert wines from partially dried grapes and sipping wines are ideal. It is perfect when served with aged Traditional Balsamic Vinegar of Modena and with different kinds of honey.

To know more about how Parmigiano-Reggiano is made and how to taste Parmigiano-Reggiano professionally and its aging and certification process please visit the blog posts we dedicated to the subject at the beginning of last year (just follow the links).

Or, join one of the many gastronomy and cultural tours organized directly by Academia Barilla or with other partners (VIP Tours, Sur La Table) to discover the century-old production secrets of Parmigiano-Reggiano.

If you want to aim straight at the products, then we suggest to visit the Academia Barilla online store, where you can find authentic Parmigiano-Reggiano aged 18 months, both as whole Parmigiano wheel (72 lb.) and in the practical cuts of 2.2 lbs and 8.8 lbs. Of course you can also find the aged Traditional Balsamic Vinegar of Modena to taste with your Parmigiano-Reggiano!

Enjoy the pleasure of the king of cheeses with Academia Barilla!