italian food lovers
academia barilla
it
rss
virgolette
Editor’s Letter

Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne

virgolette

Posts Tagged ‘spring’

no image

Spring is in the air: three great springtime recipes found in the Academia Barilla Gastronomic Library

Tuesday, March 24th, 2009
Spring is in the air (and on our plates!) A look at [...]
read

Tags:academia barilla, Academia Barilla Gastronomic Library, Asparagus, book, books, Charlotte Adams, chef, crisp radishes, egg, fava beans, gastronomic library, green asparagus, Italian dishes, Julian Niccolini, kitchen, New York, parmesan, parmigiano reggiano, recipe, Recipes, refreshing, seasonal cookbooks, seasonal cuisine, seasons, spring, The Four Seasons restaurant, white asparagus
Posted in culinary school, | No Comments »

no image

Four Season Panettone: an Academia Barilla Exclusive Gourmet Season Treat

Thursday, January 1st, 2009
Happy New Year from Academia Barilla and Italian Food Lovers! As we [...]
read

Tags:Academia Barilla Chef Team, Academia Barilla Culinary Center, apricots, artisanal preparation, autumn, bakery tools, Chef Corrado Vicina, cherries, chestnuts, chocolate, Christmas, Four Season, Four Season Panettone, italy, Master Chef, Panettone, Panettone Quattro Stagioni, parma, Pastry Chef, Pastry Lab, quality ingredients, Quattro Stagioni, Season treat, spring, summer, traditional Italian Christmas cake, white almonds, Winter
Posted in culinary school, academia barilla, | No Comments »

A product and the land where it comes from
read Parmigiano-Reggiano or Parmesan?
Authentic flavor
read Fall is sweet in Cremona
Culture is served
read Lucca is home to Il Desco Food...
In the forefront
read Food is not a chair. But it can be...
Kitchen science
read Sex and the Food: ingredients that...
The chef and his restaurant
read A taste of local flavor
TAGS
Celebrity Chef Gourmet Recipes Gourmet Products Italian Food Italian Culinary Tradition
ARCHIVE
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • March 2011
  • November 2010
  • October 2010
  • September 2010
CATEGORIES
A product and the land where it comes from
Authentic flavor
Culture is served
In the forefront
Kitchen science
The chef and his restaurant
ITALIAN FOOD LOVERS
  • Contacts
  • Editorial Staff
  • Privacy
Academia Barilla | Italian Food Culture | Online Store | Contact Us | Archive