Marcello Zaccaria has been working as a Chef for Barilla Group since 2001. His career includes extensive experience in Italian and foreign restaurants, from Tuscany to Switzerland, up to an important position in Japan.

Namely, as part of Academia Barilla he takes care of organising and setting up various activities: cooking courses and product presentations at trade fairs, Gala Dinners and Pasta Parties. A member of the Italian Federation of Chefs, in 2016 he became an international Ambassador of Italian cuisine and in 2018 he joined the panel of the “Superior Taste Award” on behalf of the International Taste & Quality Institute in Brussels.


This recipe is both tasty and fun, because it involves Mezze Maniche turned into a sort of alternative stuffed pasta, thanks to the idea of ​​filling it with creamy dried salt cod. Plus, the choice of placing the pasta vertically and horizontally is original and impressive. The salted zabaglione base is like the artist’s brush stroke that completes the dish by creating a pleasant polychrome combination and giving the right level of moisture and creaminess to the pasta. The touch of freshness is conveyed by the addition of spring watercress sprouts.

The extra tip is the choice of plate: better if flat, with solid pastel colours recalling nature and creating a chromatic contrast with the yellow of the zabaglione.


Ingredients for 4 people

320g Barilla Mezze Maniche pasta

For the filling
200g dried salt cod
150g milk
50g fresh cream
1 bunch of parsley
2 cloves of garlic
40g extra virgin olive oil
Salt and pepper

For the zabaglione
3 egg yolks
50g Parmesan cheese
Black pepper.

For the finish
Watercress sprouts

Phase 1
Take a pan, add about three tablespoons of oil, the chopped garlic, a sprig of parsley previously washed and not cut, the milk and the cream, and cook for about 15 minutes on a very low heat. Add salt and pepper to taste.
Phase 2
Liquidise the dried salt cod and slowly add the rest of the oil in the recipe. I recommend adding the cooking liquid of the cod only at the end to ensure the cod is at its best, not too liquid but manageable with a piping bag.
Phase 3
Cook the Mezze Maniche in salted water until cooked.

In the meantime, in a container, combine the ingredients for the zabaglione and whisk vigorously over a bain marie, keeping the temperature of the mix below 65°C, if the mix starts to thicken too quickly. Remove the container from the heat and keep whisking.
Phase 4
After draining the Mezze Maniche, fill them with the creamy dried salt cod using the piping bag and keep them warm.
Phase 5
Arrange the Mezze Maniche on the plate and, only then place the zabaglione with the help of a spoon or, even better, with a siphon.

For those with a siphon: put the zabaglione inside it with about 1/3 of lukewarm water.

Finish off with watercress sprouts and freshly ground black pepper.

Tip: For those who have a cold smoker, you can give the dish a smoked touch before serving it.