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New Year’s Eve Special

Recipes, typical products and curiosities!

Classic dishes of the Italian food tradition, like Cotechino and Lenticchie, and much more.
Academia Barilla presents to you some of the Italian best New Year’s Eve dinner menus: refined and stylish, but at the same time tasteful and easy to prepare.
Again: an historical menu, chosen amongst the Academia Barilla Gastronomic Library collection, and the opportunity to create your very own customized menu using the models and the recipes from our website!

Happy New Year from Academia Barilla!

Fish Menu

Sicilian tuna carpaccioSicilian tuna carpaccio
Good, easy and quick..
Shrimp saladShrimp salad
An elegant and simple appetizer that brings out the delicate flavor to the shrimp.
Linguine baked foil  Linguine baked foil
This recipe brings out the flavor of the fish in an elegant, original way.
Sea bass baked in salt Sea bass baked in salt
Salt-baking is one of the more traditional ways to cook fish, allowing you keep the flavor of the fish and enrich it with classic Mediterranean herbs.
Roman Style Artichokes Roman Style Artichokes
A classic dish to taste, prepared following recipes from the Italian Culinary Tradition.
Orange cream Orange cream
Mediterranean flavors and aromas, very easy to make!

Meat Menu

Sauteed wild mushroom bruschettaSauteed wild mushroom bruschetta
A flavorful version of one of the most famous Italian appetizers in the world.
Green Lasagna BologneseGreen Lasagna Bolognese
Famous throughout the world, lasagna alla Bolognese is a rich and flavorful Italian pasta that is best served in company.
Barolo beef stewBarolo beef stew
Slow cooking and intense pleasure.
Potato Flan Potato Flan
A tasty side dish.
Chocolate covered figs Chocolate covered figs
Almonds, figs and dark chocolate make for an irresistible dessert.



Other suggested recipes

Mussels au gratin Mussels au gratin
A wonderfully flavorful appetizer.
Linguine with lobster Linguine with lobster
Lobster, cream and brandy come together to form an intoxicating, yet refined dish.
Parmigiano Reggiano and Artichoke Salad Parmigiano Reggiano and Artichoke Salad
Artichoke carpaccio, elegantly paired with Parmigiano Reggiano cheese slivers and truffle.
Parma-style Zabaglione Parma-style Zabaglione
To finish the dinner a sweet and tempting dessert.

Create your own historic menu

Create your own historic menu Your Menu
To surprise your guests, prepare a customized historical menu.
Academia Barilla opens its doors to the precious collection of historical menus: 50 masterpieces which you will be able to compose at your pleasure.
Create your menu with your favourite recipes choosing from a selection of menu models.
Enrich your table and intrigue your guests with this touch of elegance and class for your important occasions.
Subscribe to the service, it’s free!

Historic Menu

1932, dicembre 31 – Italia, Roma, Albergo Excelsior: cena

December 31, 1932 – Rome, Italy, Hotel Excelsior: dinner New Year’s Eve

Written in Italian – International Cuisine 1 page, lithograph, Tipografia Menaglia, Rome New Year’s Eve menu with very simple graphics.

[Academia Barilla Gastronomic Library - Italy – Parties and Holidays: New Year’s Eve].
COLLOC. A.358.07 – INV. 2426.

 

 

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