To announce to the U.S its mission to develop and promote the Art of Italian Gastronomy, Academia Barilla hosted a luncheon for a distinguished group of food professionals and journalists at the renowned James Beard House, New York.

As guests arrived, they walked through open kitchens where acclaimed Chef Carlo Cracco-executive chef, Cracco-Peck restaurant, Milan-prepared his most famous entrees with the assistance of Nicola Bindini, executive chef of Academia Barilla, and Scott Conant, executive chef of L'Impero restaurant and recipient of the James Beard Foundation Award.

The menu, which represented regional flavors of Italy, included:
- Marinated egg yolks with a light Parmigiano fondue,
- Spaghetti with sea urchins and coffee,
- Veal encrusted alla Milanese with roasted tomatoes and spinach,
- Steamed light tiramisu.

Attendees also participated in extra virgin olive oil and balsamic vinegar tastings, and discussed the activities of Academia Barilla. In this intimate setting Paolo Barilla, vice chairman of Barilla, and Gianluigi Zenti, director of Academia Barilla, presented Academia Barilla's engagement in the future of Italian gastronomy, the importance it ascribes to authenticity, and the fertile balance it builds between tradition and innovation.

Cracco, Bindini and Conant also shared their philosophy on authentic Italian food, encouraged the exploration of genuine Italian ingredients, and discussed details of the menu recipes.