EGG TAGLIATELLE WITH BROAD DEANS
EGG TAGLIATELLE WITH BROAD DEANS

Discover the new Egg Pasta recipes
By Academia Barilla Chef

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PENNETTE WITH PUMPKIN CREAM, PORCINI MUSHROOMS AND BALSAMIC VINEGAR

Clean the pumpkin, remove its seeds and cut it into cubes large by about 0.40 inches.   Put the pumpkin…

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ā€œLife is a journey paced by the choices we makeā€. This starts our conversation with Pietro Leemann, a chef with…

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Pasta World Championship
Pasta World Championship 2019: Keita Yuge from Japan is the new ā€œMaster of Pastaā€

Paris, October 10 and 11, 2019, two days of breathtaking and thrilling contests that saw 14 young chefs…

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Ricette in evidenza

Tagliatelle timbale with courgettes, carrots and cherry tomatoes in Parmesan cream
English Cream Soup, berries and puffed Mezze Maniche
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Millefeuille of lasagna with amberjack and vegetables
Fusilli with Pumpkin, Pancetta and Balsamic vinegar from Modena
Spaghettoni with Garlic, Oil and Chilli on creamed broad beans
Marinated Fusilli in dill and ginger chlorophyll with smoked salmon and Pesto alla Genovese
SOUP OF BORLOTTI BEANS WITH SPELT
BARLEY AND LENTIL SOUP WITH SAUTƉED BABY SQUID
MEZZE MANICHE ON A CHICKPEAS CREAM WITH ROSEMARY AND MONKFISH
PENNETTE WITH PUMPKIN CREAM, PORCINI MUSHROOMS AND BALSAMIC VINEGAR
FETTUCCINE ALLā€™UOVO WITH CHERRY TOMATOES, BURRATA AND BOTTARGA
SPAGHETTI WITH FRESH ARUGOLA AND PROSCIUTTO
RED LENTIL SPAGHETTI WITH SHALLOT, MULTICOLOR TOMATOES AND TOASTED NUTS
SPAGHETTI WITH VEGGIES, AROMATIC HERBS AND POPPY SEEDS
PASTA AND CHICKPEAS WITH TURMERIC AND ROSEMARY
GLUTEN FREE FUSILLI WITH ZUCCHINI AND CLAMS
WHOLEGRAIN TORTIGLIONI WITH VEGETABLE PESTO – SKIN, STEM AND LEAVES
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