Posts Tagged ‘parma’
Wednesday, September 1st, 2010
God made food; the devil the cooks.
James Joyce
Tags:italian food, Mediterranean diet, parma
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Wednesday, September 1st, 2010
The area surrounding Parma is full of architectural, cultural gems and culinary wonders. The best prosciutto is made...
Tags:academia barilla gourmet tour, Academia Barilla products, italian restaurants, langhirano, parma, parma ham festival, PDO - Protected Designation of Origin, prosciutto di parma, salame di felino, torrechiara cast, Traveler’s Notebook
Posted in A product and the land where it comes from, | No Comments »
Wednesday, September 1st, 2010
Chef Massimo Spigaroli explains the abcs of farming.
Tags:Culatello di Zibello, italian salumi, parma, top Italian chefs, traditional Italian cooking, Where to sleep & where to eat
Posted in A product and the land where it comes from, The chef and his restaurant, | No Comments »
Wednesday, September 1st, 2010
Cooking is so-called occupational therapy: it involves all of your senses and has cognitive, motor, perception, social...
Tags:academia barilla, cooking, cooking classes, hands-on cooking laboratories, kitchen terapy, parma
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, | No Comments »
Monday, August 2nd, 2010
From festivals dedicated to everything from garlic to cotechino, celebrate the summer with flavor
Tags:Emilia-Romagna, events, parma
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, Culture is served, | No Comments »
Thursday, June 3rd, 2010
It is a real pleasure to have dinner knowing that a bed is waiting for you nearby.
These days, there are more and more...
Tags:italian chef, italian cuisine, parma, Where to sleep & where to eat
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, Culture is served, The chef and his restaurant, | 1 Comment »
Thursday, June 3rd, 2010
Man eats; only the intelligent man knows how to eat.
Anthelme Brillat-Savarin
Tags:academia barilla, food culture, parma
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, Culture is served, The chef and his restaurant, | No Comments »
Thursday, June 3rd, 2010
When food is closely tied to its place of origin, as is the case in the city of Parma, it can be a major draw for...
Tags:Culatello di Zibello, Food Museum, parma, parmigiano reggiano, prosciutto di parma, Salame from Felino
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, Culture is served, The chef and his restaurant, In the forefront, | No Comments »
Friday, June 12th, 2009
On the road again … with Academia Barilla. Join us as we [...]
Tags:agrigento, archeological sites, Balsamic Vinegar, cooking class, cous-cous, Erice, holiday, italy, markets, marsala wine, marzipan, monuments, olive oil, Palermo, parma, producer, prosciutto producer, restaurants, rome, sea salt, Siracusa, tesaures, tour, Trapani, trattoria, travel, travel to italy, trip, Venice
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, Culture is served, The chef and his restaurant, In the forefront, gastronomy tours, | No Comments »
Monday, January 5th, 2009
One of the best Christmas presents Academia Barilla received this Season has [...]
Tags:Academia Barilla Gastronomic Library, aste for books, At the table with, BIGAB, Catherine De Medicis, Cato, cookery books, Dewey decimal system, food culture, food culture readings, Food for thought, fun food facts, Giancarlo Gonizzi, historic menus, italy, Napoleon Bonaparte, parma, The Economist, traditional Italian regional recipes
Posted in A product and the land where it comes from, The chef and his restaurant, Kitchen science, Culture is served, The chef and his restaurant, In the forefront, gastronomy tours, food industry and media, | No Comments »
