SEA FLAVOURED SPAGHETTI: BLACK PASTA CARPACCIO
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Gourmet Recipes
BARILLA SPAGHETTI NO. 5 COOKED RISOTTO-STYLE WITH DANDELION AND LANGOUSTINES

For the flavored oil: bring the extra virgin olive oil to 60° C/140° F temperature and add all the ingredients,…

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Food & Art
FOOD ENSEMBLE: the sound of food

Cooking is not just flavor and aroma. Its creative expression can take on unexpected forms and interpretations, speaking different languages…

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Impiattare come un vero chef
A BEAUTY PLATING LESSON BY STARRED CHEF LUCA MARCHINI
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Chefs' Corner
Lorenzo Cogo: the “Instinctive Cuisine” of a chef always in motion

Can a ten-year-old child already know what he wants to do in life? The answer is yes, if that child…

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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

Pan-stewed Potatoes and Artichokes
Artichoke Velouté
BARILLA SPAGHETTI NO. 5 COOKED RISOTTO-STYLE WITH DANDELION AND LANGOUSTINES
Angel hair with shrimp, bottarga and spring onion
50 shades of gray spaghetti
Spaghetti with creamy prosecco and oysters
Thick spaghetti puttanesca
Spaghetti with squid ink, shrimp and n’duja
Rigatoni with pistachio, peas and basil pesto
Tortiglioni carbonara with truffle
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