Again this year, Valrhona, a leading chocolate producer – from the cultivation of cacao to the final product – chose to present its new irresistible preparations at Academia Barilla.
As a matter of fact, the Valrhona meeting, entitled Il Gelato sotto i riflettori or “Gelato Highlight,” was held at the Academia Barilla headquarters in Parma, Italy. Here, Valrhona shared with their clients Read more…
Spring is in the air (and on our plates!) A look at three great springtime recipes found in the Academia Barilla Gastronomic Library.
Spring has sprung here in Italy, and it is no more evident than at the market. The stalls of radicchio and other bitter, winter greens are slowly disappearing, making way for next season’s fashions. What joy can be found in the arrival of tiny, tender fava beans, crisp radishes, spring onions and strong fragrance of fresh garlic. Read more…
Calling all history buffs. Boy, oh boy, do we have something special in store for you!
After scouring the shelves of the Academia Barilla Gastronomic Library in search of information about famous historical figures with a love for Italian food and culture, we have put together a list of stories and recipes guaranteed to whet your appetite.
From Cato the Censor, a Roman statesman and gifted orator, to the lovable Italian comedic actor Totò, our findings span over two millennia of history. Read more…
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