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Video Recipe: Pasta with Cavolo Romanesco (Pasta with Roman Cauliflower)
We introduced a new series of blog posts this month, dedicated to the Ingredient of the Month – Cauliflower, in its local Roman version Cavolo Romanesco. In the previous video, Chef Matteo Carboni from...
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Alta Cucina with Academia Barilla
Our Academia Barilla Culinary School has been recently included in the Alta Cucina directory of Italian Culinary Courses at www.altacucinasociety.com, and we would like to thank our new Italian...
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Video Recipes: Pennette with Pumpkin, Bacon and Traditional Balsamic Vinegar...
The ingredient of the month for February is Pumpkin, as suggested by our friends at the Academia Barilla Culinary School. Today Chef Matteo Carboni presents on video how to cook another simple but...
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Sharing Italian Food Knowledge on Wikipedia
We love Wikipedia, maybe not as much as we love Italian food, but we really think Wikipedia is a priceless resource for all the Internet users, including us. We referenced Wikipedia sources and...
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A Gastronomic Library that goes beyond the Books
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...
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BIGAB meets the University of Parma
Here are some pictures from the event hosted by Academia Barilla at the Academia Barilla Gastronomic Library (BIGAB) last friday, when a delegation of Nutrition Science students from the University of...
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Primavera in Parma, a Gastronomic and Cultural Experience
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....
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Exploring the Training Kitchen, Chef Tools, and Pasta Making Tools
Welcome to the second episode in our Exploring Academia Barilla Culinary School series. Today we will follow Chef Matteo Carboni, who disappeared behind the doors of Academia at the end of the opening...
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Academia Barilla Culinary Center featured in Gourmet Magazine, listed among...
Of course we are very proud of this, so a blog post is due. Last week Mimi Murphy of Gourmet Magazine listed the Academia Barilla Culinary School in Parma, Italy among the “world’s best cooking...
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Ingredient of the Month for October is Italian Table Grapes
Welcome to the Academia Barilla Culinary School, and to a new installment in the series of Italian Food Lovers’ Ingredient of the Month. Today Chef Matteo Carboni introduces us to the main varieties of...
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