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
Sauces and More, great recipes for Italian favorites Savory Red Sauce
Tomato Pesto Pantelleria-Style
Salmoriglio
Caper Sauce
Walnut Sauce
Olive Sauce
Honey Sauce
Horseradish Sauce
Bottled Tomato Sauce
Mayonnaise
Rich Green Sauce
Simple Green Sauce
Tomato Preserves for Sauce
Melon Salsa
Cherry Sauce
Quince Sauce
PRESERVES
Salt-Packed Anchovies
Sweet and Sour Onions
Cognà (Piedmontese Mustard)
Pickled Vegetables
Eggplant with Vinegar
Eggplant Marinated in Oil
Cremona Mustard
Mantua Mustard
Dried Tomatoes in Oil
Carrot and Orange Jam
Cherry Jam
Raspberry Jam and Chocolate
Pumpkin Jam
Strawberry Preserves
Green Tomato Chutney
Lemon Cream
Gianduia Cream Spread
Mandarin Jelly
Orange Marmalade
Pears in Syrup
Peaches in Syrup
Limoncello
Egg Liqueur
Walnut Liqueur