One can get a taste of Italy by simply flipping through the pages of a book.

For this reason, Academia Barilla decided to publish a series of books dedicated to diverse aspects of Italian cuisine, from Italy’s top products to the evolution of taste.

Included in the list of Academia Barilla publications, there are studies on the evolution of Italian cuisine throughout time, like

• LORENA CARRARA, Come mangiavamo: gli Italiani e il cibo negli anni '50. (How we ate: Italians and the food of the Fifties.) 111 pp. 2006.

or a flavorful homage to the capital of Italian gastronomy – Parma – seen through the expert eyes of a great chef who has promoted Italian cuisine worldwide: 

• GIULIANO BUGIALLI, Parma: a Capital of Italian Gastronomy. Photos by Andy Ryan, 271 pp. 2005.

A large amount of shelf space is dedicated to cookbooks, created by the Academia Barilla staff, historians and photographers that work together to publish recipes with historical and cultural context: 

• Italy's Great Chefs and their Secrets. Photos by Lucio Rossi, 503 pp. 2009.
• Mediterranean Cuisine Introductions by Guido, Luca and Paolo Barilla. Edited by Academia Barilla, 304 pp. 2011.          

Among the Academia Barilla cookbooks, there are also smaller publications rich in culinary information and suggestions about how to properly use top quality Italian products:  

• 222 easy recipes of Italian cuisine - Pasta Edited by Academia Barilla, 520 pp. 2011.

Visit our Online store to purchase the books