Winter Cuisine

The right moment to enjoy the hottest and richest dishes from the Italian gastronomic tradition.

All the flavour of Italian cooking to warm up the winter: from stuffed pasta to risottos, from roast meat to fish consommé, to sweets chock-full of dried fruit, nuts and honey.

Discover the winter recipes, with two exclusive menus specially created for you by the Academia Barilla Chefs.

Fish Menu

Strudel with broccoli in anchovy broth
A delicious starter, flavoursome and mouth-watering.

Spaghetti al Cartoccio (Baked in Foil)
All the flavour of the sea at table.

Fish soup with soft ascolane olives
The trick behind this recipe is the variety of fish and shellfish used, all, needless to say, fresh from the sea.

Apple strudel
Fantastic for the winter season, with fresh apples.

Meat menu

Crostoni with liver
A hot hors-d’oeuvre with chicken liver, a typical dish from Tuscany.

Tirolese Canederli (traditional dumpling soup)
A typical first course, which can be consumed in soup or dry.

Barolo beef stew
To warm up the winter.

Bonet
A creamy dessert flavoured with chocolate and Amaretti biscuits.

Discover other recipes suitable for the winter

Pumpkin Ravioli (Cappellacci
The sweetness of pumpkin enclosed in a home-made egg pasta: a refined and particular variant of stuffed pasta.

Country Style Artichoke Flan
A traditional recipe to make the most of the health-giving properties of the artichoke without neglecting the pleasure of good home-cooking.

Pork Spare ribs with polenta
Tasty and tempting.

Parrozzo
A soft pastry sweet, with a rich chocolate flavour.