Recipes, colors and ingredients of one of the most ancient and internationally appreciated gastronomic traditions. This heritage finds its roots in Parma, a city in Emilia Romagna that has increased the appreciation of this heritage. A book, written in English and published by Academia Barilla, is sold exclusively online.

Giuliano Bugialli, the most famous and appreciated promoter and teacher of the Italian gastronomic tradition in the United States, is the author of "Parma, a capital of Italian gastronomy". This book, not by chance, has been published in English (with a particular glossary of "technical" terms translated into both British and American English) and it will surely interest countless passionate "foodies" that reside either in Italy or on the five continents.

This unique book contains a collection of recipes from a city in Emilia Romagna that has won fame around the world for its food, for its products and for its special production techniques. The context is illustrated by "stolen" photos of Parma's citizens, the town's picturesque streets, morning markets, churches, the Pillota palace with its Farnese Theater. Together, the recipes and the images sum up the gastronomic tradition which has infused the architectural masterpieces, the panoramas and the spaces of Parma.

This volume also "unveils" of some of the local culinary secrets, such as the correct way to clean artichokes, the preparation of zabaione and the technique for "sweetening" oranges and lemons - real alchemy for both experienced cooks and enthusiasts.

Every segment of this rich menu is preceded by a concise yet indispensable introduction that sets the mood for the many unique recipes presented.

300 pages dedicated to explaining of the wholesome cuisine of Parma, this original volume is intended for all those passionate about cuisine.

"Parma, a capital of Italian gastronomy" is offered exclusively by Academia Barilla, a premier international center dedicated to the protection, development and promotion of Italian gastronomic culture around the world. Academia Barilla has taken on the editorial role because it sees this books as a vivid cultural vehicle for spreading knowledge and appreciation of Italian products worldwide.

This books provides a new way to preserve the richness of our gastronomic past and to render it, through contemporary style and language, modern and appealing to the new generations.

"Parma, a capital of Italian gastronomy" can be purchased exclusively online, by visiting the site www.shop.academiabarilla.com