100 Great Italian Recipes Delicious Recipes.pdf

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100 Great
ItalIan
recipes
100 GREAT
ITALIAN
RECIPES
edited by
AcAdemiA BArillA
photographs
AlBerto rossi
recipes by
chef mArio grAziA
chef lucA zAngA
text by
mAriAgrAziA VillA
academia barilla editorial coordination
chAto morAndi
ilAriA rossi
reBeccA Pickrell
graphic design
mAriA cucchi
In the heart of Parma, one of the most illustrious capitals of Italian gastronomy, Acad-
emia Barilla was founded in 2004. The world’s first international center dedicated to pro-
moting Italian cuisine, protecting the legacy of regional gastronomy, and safeguarding
against imitations and counterfeits, Academia Barilla is also a highly professional training
center. It organizes cooking classes for cooking enthusiasts, provides resources for the
food service industries, and offers products of the highest quality. In 2007, Academia Bar-
illa received the “Premio Impresa Cultura” award, which honored its campaigns to promote
the culture and creativity of Italian gastronomy throughout the world.
The Center was designed to meet the needs and training requirements of the food
world, and is equipped with all of the multimedia services necessary for organizing major
events: an auditorium with a viewing kitchen, a sensory analysis laboratory, and several
classrooms equipped with the latest technology. The gastronomic library contains over
10,000 volumes and an impressive collection of historical menus, as well as art prints with
culinary themes. The library’s vast cultural heritage can be consulted on the Internet, and
offers access to hundreds of digitally archived historical texts.
With its cutting-edge approach and its team of internationally renowned experts,
Academia Barilla offers a vast range of courses that meet the needs of both restaurant
chefs and amateur food lovers. In 2011, a rich offering of Food Tours was initiated, aimed
at discovering the regions, products, and typical recipes of Italy. Further, under the super-
vision of experts, chefs, and food critics, Academia Barilla organizes cultural events and
activities on the art of cooking, which are open to the public.
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contents
ACAdemIA BArIllA
InTroduCTIon
APPeTIzers
Broccoli Flan with Anchovy sauce
Buffalo mozzarella
and semi-Candied Tomatoes
Potato and Bacon Tartlets
Flatbreads with Creamy oregano-Flavored
ricotta and olive Pesto
Chilled Veal in Tuna sauce
Vol-Au-Vent with radicchio and Fondue
Fried zucchini Flowers
Artichoke salad with Parmigiano-reggiano
Warm spelt salad with shrimp
Apple, Chicken and Toasted Focaccia salad
FIrsT Courses
seafood Pasta
noodles with swordfish,
Cherry Tomatoes and Wild Fennel
Bucatini alla Amatriciana
Bucatini with Cheese and Pepper
Farfalle with White eggplant sauce
Fusilli Pasta salad with Vegetables and squid
Fusilli with speck and radicchio
Penne lisce with squash and Pancetta
sicilian eggplant rigatoni
Penne rigate all’Arrabbiata
spaghetti alla Carbonara
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Ahashare.com
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spaghetti with Clams
Tagliatelle Bolognese
Trofie al Pesto
Vermicelli with Tomato sauce
Vermicelli alla Gricia
Tomato risotto
milanese-style risotto
squash Blossom risotto with small Crabs
risotto with Porcini mushrooms
risotto with shrimps and zucchini Flowers
rice with Potatoes and leeks
risotto Giuseppe Verdi
Fava Bean Purée with Fried Chicory and Breadcrumbs
eggplant Purée with orzo and zucchini
Potato soup with saffron
marche-style Passatelli
Italian Vegetable soup
Pasta and Beans
Creamy Potato and Pumpkin soup
with Cannellini Beans
mAIn Courses
lobster Tail with Tomato Confit and Basil oil
Peppered mussels
squid with Peas
Baccalà with Potatoes and saffron
sea Bass in “Acqua Pazza” (“Crazy Water”)
sea Bass Baked in Parchment with
Potatoes, Capers and olives
sea Bass with Cherry Tomatoes,
Capers, and olives
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