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, March 21, is the first day of Spring; we leave behind us the cold days of winter (not so cold this year, after all) and look forward for more and more beautiful days of primavera, spring time.

So how about planning a trip to Parma, in the heart of Emilia-Romagna and the Italian Food Valley? Academia Barilla could be your perfect host for your Italian gourmet vacations.

Amazing Medieval town rich of culture and with plenty of historic highlights that meet culinary culture (check out our blog article from last year for a virtual visit to the city), Parma is also, as our readership knows, home to Academia Barilla, its Culinary School, and of course BIGAB, Academia Barilla’s Gastronomic Library.

Both Academia Barilla’s Culinary School and Gastronomic Library will release their official calendar of events and gourmet and cultural initiatives soon (you get a peek preview on BIGAB’s activities from a previous post), but make sure that you will have plenty of choices that you can customize.

Academia Barilla’s culinary learning vacations include everything from gourmet tours of the Italian Food Valley to hands-on Italian cooking classes at the Culinary School, cultural guided tours, exploration of traditional farms and local artisan producers of Italian regional specialties and more, including on the cultural side of experiencing Italy. Opera? We got that too. Contemporary art? Of course. Cinema? Yep.

Getting curious? We suggest you stay tuned with this blog for more details coming up soon, but also that you start inquiring at Academia Barilla about the gastronomic and cultural initiatives for 2008. You can call directly Academia Barilla in Parma, Italy at +39 0521 264-060 or toll-free number (numero verde) 800 376-116; if you are in the United States you can reach Academia Barilla the toll-free number 866 772-2233.

In the meanwhile, explore our Parma photo set on Flickr.com! (click on the image to go to the photo set).

See you in Parma in primavera!

More Italian Easter recipes for your Easter Day menu. As we told you yesterday, the Easter Dove is one of they key symbols of the Italian Pasqua, both in religious iconography and in holiday food tradition.

Symbolizing both peace and the Holy Spirit, the Dove, has become the shape of the famous traditional Easter cake, Colomba Pasquale (Easter Dove), a classic dessert at any Easter meal in Italy. Here is the recipe for our Italian Food Lovers readers!

Ref: The source of the image above is Iginio Massari and Achille Zoia’s cookbook “Cresci - L’arte della pasta lievitata” (Grow - The art of baking dough), edited by Pavoni, and available at the Academia Barilla Gastronomic Library in Parma, Italy.

COLOMBA PASQUALE
(serves 8-10)

INGREDIENTS - for the dough

- 11.6 oz flour
- 1 oz yeast
- 1 teaspoon sugar
- 8 oz of lukewarm milk
- 3 oz butter
- 1.3 sugar
- 4 egg yolks
- 1/2 teaspoon salt
- 2.7 oz candy lemon zest finely minced
- 1/2 grated zest of fresh lemon

INGREDIENTS - for the syrup

- 2 tablespoons sugar
- 2 tablespoons water

OTHER INGREDIENDS

- flour to the base
- margarine to grease aluminum foil
- 2 tablespoons sugar
- 1 oz sifted powdered sugar
- 1.4 oz peeled almonds
- 2 raisins

PREPARATION

Preheat the oven to 360 °F

For the dough

Place the flour in a large bowl, forming it into a mound. Add the yeast, sugar, 4 oz of lukewarm milk in the middle of the mound and knead the dough.

When completely incorporated, cover the bowl with plastic wrap and let the dough rise in a warm place for 15 minutes so that the dough is puffy.

While the dough is rising, melt the butter in a small pan or microwave it in a microwave safe container. In another small bowl, beat the yolks with the sugar.

When the sugar is completely mixed with the yolks, add the melted butter to the mixture and mix. Add the mixture of the yolks, sugar and butter and the remaining milk and flour to the dough, and continue to knead vigorously until the dough is firm and compact, making sure it is not sticky.

Subsequently, add the fresh lemon zest and candied lemon to the dough, and form a ball. Set aside and let the dough rise for approximately 30 minutes in a warm place.

For the syrup

In a small pot, bring the 2 tablespoons of water and 2 tablespoons of sugar to a boil; remove from heat and let cool.

For the dough

When the dough is ready, divide it in half and make 2 rolls (approximately 7 to 8 inches in size). Shape each roll into a dove. You may also choose to place each roll in a dove-shaped mold.

Cover the dough and let each dove-shaped roll rise for about 20 to 30 minutes until each is double in size. When the dough is ready, brush the surface with the syrup mixture and sift the powdered sugar over the top. Top each dove-shaped roll with almonds, pressing them in slightly.

Add one raisin to each dove-shaped roll in order to make the eyes of the dove. To preserve the shape, wrap the cake with greased aluminum foil. Place the dove-shaped rolls in the preheated oven on the lower rack for 40 minutes.

When ready, gently remove the aluminum foil and allow the Colomba Pasquale cool before serving.

Buon Appetito and again Buona Pasqua from Academia Barilla!

The Italian Easter feast is the most symbolic of all Italian feasts. Although regional recipes and menus may differ depending on seasonal specialties and locality, the main essentials can be commonly found in almost every Italian Easter Day menu. Among them include eggs, lamb, and symbolic shaped breads.

Eggs are traditionally served in almost every dish, from soups to sweet breads, served on Easter Day to recognize that they represent rebirth and life. Another custom for Italians on Easter is to include lamb, grilled or roasted, on the menu to recognize and remember the sacrifice Jesus made on the cross. The Dove, symbolizing peace, has become the shape of the famous traditional Easter cake, Colomba Pasquale (Colomba means dove and Pasqua means Easter).

Today, we share with you the recipe for Lamb Chops with Basil Pesto, and tomorrow we’ll publish also the recipe for the classic Colomba Pasquale. Both entries will surely bring Italian gourmet highlights to your Easter Day menu.

Ref: The source of the image above is Valentino Marcattili’s cookbook “Il San Domenico di Imola - Estetica del cibo, le cantine, i sapori della tavola” (Imola’s St. Domenico - Food aesthetic, cantinas, the flavors of food), edited by Rizzoli, and available at the Academia Barilla Gastronomic Library in Parma, Italy.

LAMB CHOP WITH BASIL PESTO
(serves 6)

INGREDIENTS
- 3 pounds lamb loin
- 2 cups packed fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves, chopped
- 2/3 cup Academia Barilla D.O.P. Monti Iblei Extra Virgin Olive Oil
- 1/2 cup freshly grated Academia Barilla Pecorino Gran Cru
- Academia Barilla Natural Sea Salt with Black Olives, to taste
- freshly ground Pepper, to taste
- Academia Barilla 8-years Balsamic Must of Modena, if desired

PREPARATION

Preheat the oven to 400 degrees F. Clean the lamb loin and slice it into chops.

Combine the basil, pine nuts, and garlic in a food processor and pulse until the mixture is coarsely chopped. Add the D.O.P. Monti Iblei extra virgin olive oil and process until fully mixed and smooth.

Transfer the pesto to a large mixing bowl and season with Natural Sea Salt with Black Olives and freshly ground pepper and stir in the freshly grated Pecorino Gran Cru.

Sprinkle the Lamb chops with Natural Sea Salt with Black Olives and freshly ground pepper.

In a large grill pan, heat 2 tablespoons of D.O.P. Monti Iblei extra virgin olive oil over high heat and place the chops in the skillet and cook just until brown, about 1-2 minutes per side.

Transfer the Lamb chops to a large baking sheet. Roast the lamb in the oven for about 15 - 25 minutes or until they are cooked to the desired doneness. When done, pull the Lamb chops out and let them rest for about 5 minutes.

Spread the pesto mixture over 1 side of each chop so that it is covered in a thin pesto layer.

Transfer the Lamb chops to a large serving platter and arrange the Lamb chops with the pesto side up.

CHEF TIPS

If desired, sprinkle with a little extra freshly grated Pecorino Gran Cru and with Balsamic Must vinegar for an intense and sweet finish.

Buon appetito, and Buona Pasqua from Academia Barilla!

Remember that all the gourmet ingredients of this recipes are available at the best gourmet specialty stores, and are also a click away from you, available at the Academia Barilla online store!

Our readership knows that Academia Barilla established, back in 2005, a unique Gastronomic Library in Parma, Italy, that we often reference for cookbooks, recipes, and other Italian culinary culture highlights.

The Academia Barilla Gastronomic Library, annexed to the Academia Barilla Culinary School, is unique in its kind, and definitely is the most complete collection in the world of knowledge, history and resources for everything gastronomy.

The Library, also nicknamed BIGAB (acronym of the Italian BIblioteca Gastronomica Academia Barilla), counts today more than 8,000 titles and some of them are unique items, such as handwritten cookbooks or historic menus, or some books that date back to the 15th century.

All the books are indexed and included in the Italian Public Library system, and are retrievable online. But to be able to examine BIGAB’s item one has to pay a visit to the Library in Parma, which is always a very pleasant thing to do, specially after the recent remodeling and rearrangement of the Library space, which is now more comfy then ever.

Many visitors every year book their visits or just drop in during Library hours, and some of them come from abroad to perform some very specific culinary research, specially when involving historic aspects of the food culture, or very specific “long tail” niches of culinary culture.

In order to properly index the huge amount of books, menus, objects and other gastronomic treasures, BIGAB’s Curator Dott. Giancarlo Gonizzi and his team created a very unique indexing method, which is based on the general Library index code that ranges 1-9 for topics from the more general (0) to the more specific (9).

As explained by Dott. Gonizzi, the BIGAB team developed a parallel indexing mode where library items are also indexed with a separate code still ranging 0-9, but on a scale of exclusively culinary and gastronomic topics.

Just to recap the excellent explanation from Dott. Gonizzi of how the indexing system works, under the 0 code are indexed more general culinary items`such as standard cookbooks, while code 1 will index all historic recipes and cuisine books, 2 is the code to retrieve all the culinary books about ingredients only, while 3 is all about Italian regional cuisine.

Code 4 is for the international cuisine, and 5 is the code to index all books dedicated to professional Chef techniques, from food conservation to cooking and preparation. Code 6 defines all books and library items dedicated to thematic cuisines such as, for example, cooking for communities, cooking for singles, the VIP cookbooks, or the cuisine of love, the session we have been browsing a lot for our Valentine’s Day recipes, or our series of aphrodisiac recipes for last year’s Valentine Day.

The code list goes of course to 9, and will talk more in the future about it - just for you to know, the indexing method is absolutely amazing; on a search for a book on “Asburgic Cuisine in Trentino” requested by a visitor, it took less then 1 minute to spot the exact location of the rare cookbook and handle the copy to the visitor for her consultation (I personally witnessed this at my latest visit to BIGAB).

Dott. Giancarlo Gonizzi is pictured here above during a video interview at the Gastronomic Library, that we’ll publish here soon. For those who are curious, the sculpture next to him is the Guggenheim Award, offered to Academia Barilla at the end of last year by the Italian Foreign Trade Board (ICE - Istituto per il Commercio Estero) for being the Italian industrial company who invested more in culture not only in terms of sponsorships, but mostly on developing cultural activities in support of the business activity (BIGAB, of course), and for promoting Italian culture abroad.

BIGAB is not just a Library - on my latest visit last week for an interview to Dott. Gonizzi (that we’ll publish here soon), I discovered the full schedule of cultural and educational events BIGAB is involved with. Last week, the day after my visit, a meeting with approx. 80 Nutrition Science students from the University of Parma was scheduled at Academia Barilla’s Gastronomic Library. The focus of the meeting was introducing BIGAB’s Library system, and all the tools the students will be able to access for their research, thanks to a convention between Academia Barilla and the University of Parma.

A few cultural events are in BIGAB’s program for the first half of this year, such as Gusti d’Autore (Tastes of Author), an event scheduled on April 7-9, 2008, that includes literature and poetry readings about cooking, as well as food-related cinema screenings, all in conjunction with other special cultural events organized by the City of Parma. We’ll talk soon in details about Gusti d’Autore.

On May 6, 2008, BIGAB will be again under the cultural spotlights for the Premio Academia Barilla (Academia Barilla Award), a prize awarded by Academia Barilla to the best short movies about food and cooking. The event is organized by Academia Barilla in parallel with the leading Italian food expo CIBUS - you can be sure we will be blogging a lot more in details about it.

Other plans? We can give here a little anticipation about a Museum of Tomato, and a Museum of pasta just outside Parma… but we prefer to give you full updates about it as soon as we get more details. As always, stay tuned with Italian Food Lovers.