The Auditorium of the Academia Barilla Culinary School in Parma, Italy, will host Gusti d’Autore (Author’s Tastes), three-days of evening events opening today, April 7, 2007, and presenting daily events until Wednesday April 9.

Gusti d’Autore is promoted by Academia Barilla in partnership with the City of Parma, and with the support of BIGAB, Academia Barilla’s Gastronomic Library.

The event proposes three days dedicated to Italian gastronomic culture. Each evening will see the participation of several VIPs of the “Italian food scene” who will discuss stories, curiosities and new culinary tendencies while hands-on culinary demos will take place in front of the public.

The first evening will be dedicated to discussing “Cucina Low-cost” (Low-cost cuisine), Tuesday evening will be stage to a culinary round table on “Tradizione e Innovazione” (Tradition and Innovation), while Wednesday, the closing night, will be a soirée dedicated to “Parma ieri, oggi e domani” (Parma yesterday, today and tomorrow).

All the guests participating to the three days event are Italian gourmet experts, ranging from gastronomy experts to food journalists and top Chefs:

• Camillo Langone, who writes about restaurants and literiture for several Italian newspapers (”Il Foglio”, “Il Giornale”, “La Gazzetta del Mezzogiorno”, “Il Domenicale”, “Panorama”);
• Paolo Marchi (Cuisine), a chef “manqué” who has been writing food columns (”Cibi Divini”, “Affari di Gola”) for the daily newspaper “Il Giornale” in the last 12 years. Marchi is also founder and editor of “Identità Golose” (Gourmet Identities), an international congress of haute cuisine held in Milan every January.
• Luigi Cremona, a gastronomy lover from Cremona who cooperates with the italian Touring Club in the editing of many Restaurants and Wines Guides. Cremona is also the Director of the oenologic magazine “Spirito DiVino“, and has been awarded as “Journalist of the Year” at the 2007 Wine Oscars.
• Davide Cassi, a Professor a of Molecular Gastronomy and a member of the Italian Kitchen, is very keen on the science of cooking. Editor of several scientific texts in Statistical Mechanics, Cassi’s research concerns fractals, gastronomy and the scientific theory of graphs. In the last 15 years Cassi applied his research on physics of complex systems to gastronomy. Cassi directs the Laboratory of Food Science, the only facility of its kind in Italy, which develops and experiences, both scientifically and gastronomically, new cooking techniques. He also authored, with Chef Bocchia, the book “The estemporaneo ice cream and other inventions” (Il gelato estemporaneo e altre invenzioni gastronomiche), the first manual on molecular cooking.
• Andrea Grignaffini, cuisine academician, after working with Luigi Veronelli at L’Etichetta and being curator at Cose Buone Publishing for the last 10 years, today is the Creative Director at Spirito DiVino magazine. Italian pioneer in cigar journalism, he’s been part of the L’Espresso restaurant guidebook directive committee since 1998. He also works with Gazzetta di Parma newspaper and Tv Parma, while teaches Tasting methodology at Parma’s University of Gastronomic science.
• Massimo Bottura is the top Chef at Osteria La Francescana, a restaurant located in the historic center of downtown Modena. Awarded with 2 Michelin stars, Bottura makes large use of unusual flavors or ingredient combinations, creating recipes that are a journey through tradition, innovation and the unexpected. His formulas and dishes are made of classic and contemporary ingredients, let alone a combination of simple and complex cooking techniques. Always open to new interpretations of the Italian culinary art, he claims that “the important thing to me is to achieve a balance between form and color to captivate the eyes of the customers. Then comes the balance among texture, temperature and flavor to please the palate.”

The three gastronomic evenings will take place on April 7, 8 and 9, and will be open to the public between 9pm and 10.30pm with free entrance, and performed at the Auditorium of the Academia Barilla Culinary School at the Barilla Center, Largo Calamandrei, in Central Parma. Google Maps here below for easy driving directions.

Seating is limited, so reservations are highly recommended. Call +39 0521 264.060 or send an email at info@academiabarilla.it to book your seat at Gusti d’Autore.

Today we want to introduce on Italian Food Lovers a very interesting twist in Italian food, featuring Academia Barilla 100% Italian extra virgin olive oil! We are talking about a product that introduces a real fusion between Italian and US Southwestern flavors and food cultures: Gourmet Italian Chili!

Available in both sausage and vegetarian variations, the one-of-a-kind, first-to-market Gourmet Italian Chili is a unique Italian spin on the classic American-Southwestern chili, never before seen in the US marketplace.

Produced by South Carolina-based Annette Fioravanti who uses only the finest ingredients and true Italian flair, Annette’s Italian Chili has already shown signs of being the next big hit in specialty food stores nationwide. Annette’s Gourmet Italian Chili comes in three variations: Annette’s Spicy Sausage Italian Chili, Annette’s Mild Sausage Italian Chili, and Annette’s Vegetarian Italian Chili - enough choice for all chili lovers!

We reached out to Annette for a brief email interview, and she told us that she decided to adopt Academia Barilla 100% Italiano extra virgin olive oil for her Italian Chili since her family used Barilla olive oil for many years, and this tradition has been carried over to the second generation.

Of course, Annette chooses the 100% Italian olive oil in the 101 oz. can version, which is ideal for her production use as well as for restaurant cuisine, and available at the Academia Barilla online shop.

“During the Chicago NRA show we had the opportunity to sample several Academia Barilla olive oils. We were most fascinated with the Academia Barilla 100% Italiano, which we decided to incorporate into our recently developed three Italian chili recipes.

We were most impressed by the deliciously mild and velvet flavoring that enhances the perfect taste in the recipes, which is the reason why we selected it over several other well known brands… it emphasizes the aromas that make our products distinct.”

Want some serving suggestions for Annette’s Italian Chili? We asked directly to Annette, and these are her suggestions for enjoying this gourmet product at best.

“Our recipes are made with premium ingredients, and are all natural with no preservatives. We provide products that are prepared within a matter of a few minutes, just open heat and serve. Easy serving suggestions? Here we go:

Main meal
- After heating add some shredded cheese and a dab of sour cream, serve with your favorite hearty chips (we love it with the Garden of Eatin Blue Red Hot Chips);
- Serve over a nice dish of pasta, baked potato, or bed of rice.

Casserole
- Heat your favorite recipe then pour over a layer of hearty chips add shredded cheese then place under broiler until cheese melts
- Serve as a dip with hearty chips (big hit on Superbowl Sunday!)

If you want to get to know more Annette’s range of gourmet Italian Chili products just visit her website at www.annettes-gourmet-italian-chili.com. You can also get in touch directly with Annette Fioravanti for further serving suggestions, recipes, and product distribution info at +1 (386) 846-8428.

A nice video about Annette’s Italian traditions and cultural heritage can be also found at this link on GourmetFoodTube.com, while you can find more recipes and serving suggestions to enjoy Annette’s Italian Chili on Annette’s website.

Academia Barilla’s Italian Culinary specialist Francesco Zimone is very busy this week with a series of gourmet tasting events in California.

We just received an email from Francesco, who was very excited about the success of last Monday’s dinner at the Palmeri Restaurant in Brentwood, LA.

Those who follow our blog with regularity already know that Academia Barilla partners Chef Ottavio Palmeri and his LA Restaurant for a series of themed Italian dinners that take place every first Monday of each month, with Chef Palmeri designing the entire menu getting inspiration from the Academia Barilla range of Italian gourmet products.

Let me quote Francesco for more details on last Monday’s dinner at Ristorante Palmeri.

Last night event at Palmeri was amazing, thank you so much for the support with recipes and the blog coverage.

The formula of the event is getting better and better. I was dressed in Academia Barilla Chef’s attire and we started dinner with a shot of Pomodorini pelati (peeled cherry tomatoes), black olive salt, Monti Iblei extra virgin olive oil and basil.

Next on the Palmeri menu was Pesce crudo con un tocco di Riviera Ligure (raw fish with Riviera Ligure extra virgin olive oil), followed by Involtino di melenzane (stuffed eggplant) with a touch of Monti Iblei extra virgin olive oil, Peperonata (Bell Peppers salad) and Involtino di pescespada (stuffed swordfish) covered with Balsamic Must (with additional Balsamic Must on a side for Balsamic tasting).

We closed dinner with one of Ottavio Palmeri’s top Sicilian specialties, a Cannolo Siciliano served with some Hand-Cut Pears with Balsamic Vinegar on the side.

Every client got great attention and then they left with a can of peeled cherry tomatos and a recipe. Everybody asked and signed on my business card the products they loved. I told everybody they could find the products at Bay City Stores and soon also at Bristol Farms - and Chef Palmeri already started working on next month’s menu!

If you live in the LA area you should absolutely try to join the Academia Barilla and Palmeri teams at the next gourmet dinner, scheduled for Monday April 1, 2008.

You can refer to our blog post from last month to get all the restaurant contact info, including a Google Map for your driving directions.

The ingredient of the month for February is Pumpkin, as suggested by our friends at the Academia Barilla Culinary School. Today Chef Matteo Carboni presents on video how to cook another simple but delicious pasta dish using our ingredient of the month: Pennette with Pumpkin, Bacon and Traditional Balsamic Vinegar of Modena.

Here is the transcription of the video recipe prepared by Chef Matteo Carboni, so you can print it to have it at reach while cooking.

PENNETTE WITH PUMPKIN, BACON AND TRADITIONAL BALSAMIC VINEGAR OF MODENA

INGREDIENTS
(4 servings)

- Barilla Penne Rigate pasta, 12 oz.
- brown onion, to taste
- pumpkin, 8.5 oz.
- smoked bacon, 7 oz.
- Traditional Balsamic Vinegar of Modena aged 12 years, to taste
- Academia Barilla Parmigiano-Reggiano, grated, to taste
- black pepper, to taste
- parsley, to taste
- rosemary, to taste
- garlic, 1 clove
- Academia Barilla Monti Iblei Extra Virgin Olive Oil, to taste
- salt, to taste

PREPARATION
(preparation time: 30 minutes)

Peel and remove the seeds from the pumpkin. Cut into cubes of about 1 cm/0.5 inch each side.

Place the discards of the pumpkin, the onion, and a little salt in a pan and cover with water until it boils. When the vegetable is cooked, whip until you obtain a cream.

First cut the smoked bacon into pieces of about 3mm in length and then cut in Julienne style. Mince the rosemary, garlic and parsley.

Put a pan on medium heat, add a drop of oil and fry the pumpkin adding salt and pepper to taste.

Remove the pumpkin from the pan, add the smoked bacon and cook until browned. Add garlic and rosemary to the bacon and pumpkin and after 2 minutes of cooking, add the pumpkin cream.

In plenty of salted boiling water cook the pasta, drain and add with the previously prepared sauce.

Add the minced parsley, plate the pasta and drizzle with Traditional Vinegar of Modena before serving.

Buon appetito from the Academia Barilla Culinary School!

And of course, here is the video version of this recipe.

[youtube]SEVfZ5ZK1IQ[/youtube]

Our Academia Barilla Culinary School has been recently included in the Alta Cucina directory of Italian Culinary Courses at www.altacucinasociety.com, and we would like to thank our new Italian culinary friends by blogging about them.

Alta Cucina is a Manhattan-based epicurean society founded to explore, share and celebrate premium-quality Italian food and wine products. Created by a group of Italian cuisine connoisseurs who value the company of others “at table” as a way of sharing the experiences of life, Alta Cucina started proposing in New York interesting experiments in dining and food experience.

Alta Cucina recognizes that the enjoyment of fine food is an art form in which every ingredient plays an important role and must be carefully chosen, and each event or product they select is of certified excellence and tied closely to local Italian craft traditions.

As they report on they website,

Product and recipe selections are always made with deference to natural seasonal rhythms, because to know the essence of Italian cuisine in its purest form also means to understand that each dish or ingredient is the product of precise climactic and territorial conditions. Therefore, there are foods whose true flavor can only be enjoyed a few times during the year.

Here at Italian Food Lovers we definitely like this attitude towards Italian food, so let us tell you also about their events such as the upcoming Day of Slowness promoted by Alta Cucina in New York last February 25, or The Aperitivo Series, introducing in busy NY the traditional Italian experience of “aperitivo“, meant for chilling out with friends after work pairing wines, beers and cocktails to a wide range of finger food made from original Italian gourmet products.

In The Aperitivo Series Alta Cucina throws in also a friendly expert or Chef who introduces dishes and wines, talks about their traditional origins and about the differences with similar, non-Italian food products. Well done, it sounds like the series of Academia Barilla gourmet events, where our guests can always count on the presence of an Academia Barilla Italian Culinary Specialist to ask questions to, and get precious Chef and Tasting Tips too.

Alta Cucina Inc’s CEO Amedeo Angiolillo, who has been interviewed for this blog post, invites also discovering the newly launched series of events Alta Cucina Dinners, featuring themed dinners prepared by Italian visiting Chefs in several restaurants of the US East Coast. The next Alta Cucina Dinners will be held in March at the Barbetta Restaurant (New York) and at the Cafe Oggi Restaurant (Washington, DC).

For more details and full schedule of events visit the Alta Cucina website.