Synopses & Reviews
Direct from Italys best chefs and finest cooks, here are authentic recipes that have been treasured and passed down for generations. Home cooks will want the whole series, so they can create mouthwatering Italian favorites right in their own kitchens.
Here are recipes for every course and occasion, to mix and match for delectable dining: sample the fresh basil and tomato pestos in Main Courses; try your hand at panzanella or sweet oranges tossed with fennel in recipes from Salads. Pasta features dishes with every shape and size of al dente deliciousness, and Breads is a whole North End Italian bakery case in a single volume. Discover mouthwatering Italian vegetarian dishes in Fresh Italian, or, at the other end of the spectrum, dig into Desserts for cookies, tortes, and to-die-for rich Italian sweets.
Each recipe is developed and tested in the test kitchens of the Academia Barillas own cooking Institute, and each easy-to-prepare dish is bursting with the rich, satisfying flavors of Italy.
About the Author
ACADEMIA BARILLA, founded in 2004 in Parma, one of the most distinguished capitals of Italian cuisine, is a center of great professionalism and talent that is exceptional in the world of cooking. It promotes Italian culinary art, protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits, while encouraging the great traditions of the Italian restaurant industry. Academia Barilla organizes cooking classes for culinary enthusiasts, distributes the best Italian products, and spreads Italy’s gastronomic culture through publications like this one that recount the unequaled riches of the country.
Table of Contents
Pizza and Focaccia, great recipes for Italian favorites Pissaladiera
Pizza with Peppers
Four Seasons Pizza
Four Cheese Pizza
Ham and Mushroom Pizza
Roman-Style Pizza with Caciotta and Capocollo
Eggplant Pizza with Provola Cheese
Bacon and Potato Pizza
Leek Pizza with Sausage and Soft Cheese
Parma Ham Pizza
Pizza with Arugula and Parmigiano-Reggiano
Speck Pizza with Smoked Scamorza Cheese
Sfincione - Sicilian Pizza
Borlengo (Thin Crepes)
Vegetable Calzone (Folded Pizza)
Crescione with Beets (Flat Bread)
Crescione with Mushrooms (Flat Bread)
Focaccia with Olives and Robiola Cheese
Focaccia from Novi Ligure
Focaccia from Apulia
Panzerotto from Apulia
Piadina with Extra-Virgin Olive Oil