Posts Tagged ‘italian gourmet specialties’

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Eggplant and Prosciutto, the Perfect Italian Ingredient, Recipe and Finger Food of the month

Monday, March 31st, 2008
Say buongiorno again to Chef Matteo Carboni of the Academia Barilla Culinary [...]
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Gourmet Pasta Dishes: Tagliatelle with cream of Walnuts, Hazelnuts, Pistachios, Olives and Prosciutto di Parma

Thursday, March 27th, 2008
Today we have another yummy pasta recipe from the Academia Barilla Culinary [...]
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Academia Barilla Culinary School partners with Marco Polo Foundation

Saturday, January 12th, 2008
Last December a group of American students from NY Universities (Monroe College [...]
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Italian Gourmet Regional Cooking – Flavors and Hints

Monday, February 19th, 2007
Hello again dear Italian Food Lover friends, and, as always, thank you [...]
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Impress Your Valentine with Gourmet Food Facts!

Wednesday, February 14th, 2007
Valentine’s Day is here! And, yes, while we here at Italian Food Lovers [...]
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Discovering Prosciutto di Parma!

Tuesday, January 9th, 2007
So, we’ve talked a bit about how Prosciutti are made, in general, [...]
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Taste Parmigiano-Reggiano in Italy!

Friday, January 5th, 2007
Alright, enough talk of Parmigiano-Reggiano cheese, now let’s taste it – right [...]
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Can’t get enough of Parmigiano!

Thursday, January 4th, 2007
OK, OK, so, perhaps my last post on Parmigiano-Reggiano and its production [...]
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How Parmigiano-Reggiano cheese is made

Wednesday, January 3rd, 2007
Whether you eat it grated over a pasta dish, or into your [...]
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Let’s talk about Parmigiano-Reggiano!

Tuesday, January 2nd, 2007
Ok, now you know it all about DOP and regional Denominazioni - [...]
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