EGG TAGLIATELLE WITH BROAD DEANS
EGG TAGLIATELLE WITH BROAD DEANS

Discover the new Egg Pasta recipes
By Academia Barilla Chef

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Food is a conversation

Discover the benefits and goodness of the Mediterranean Diet

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FOOD DESIGN
PLATING LIKE A
CHEF

Discover the recipes and gourmet tips from reputed Chefs to plate the finest pasta courses.

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Gourmet Recipes
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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Events and trends
THE GLOBAL FUTURE OF THE MEDITERRANEAN DIET
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Plating like a starred chef
A BEAUTY PLATING LESSON BY CHEF LUCA ZANGA
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Chefs' Corner
PIETRO LEEMANN: HIS “RESPONSIBLE CUISINE” IS EMOTIVE

“Life is a journey paced by the choices we make”. 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 “Master of Pasta”

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

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Recipes in evidence

Tagliatelle timbale with courgettes, carrots and cherry tomatoes in Parmesan cream
English Cream Soup, berries and puffed Mezze Maniche
Mezze Maniche puffed with creamed cod and red beans
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 SAUTÉED BABY SQUID
MEZZE MANICHE ON A CHICKPEAS CREAM WITH ROSEMARY AND MONKFISH
PENNETTE WITH PUMPKIN CREAM, PORCINI MUSHROOMS AND BALSAMIC VINEGAR
FETTUCCINE ALL’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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COURSES, NEWS AND MORE

Courses for foodies
THE VEGETARIAN CUISINE: FANTASY AND CREATIVITY
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Historical menus
D’ANNUNZIO’S BANQUET IN FIUME
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Events and trends
FOOD IS A CONVERSATION
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