Academia Barilla Publications

Stories of Italian Gastronomy

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.
In addition to Academia Barilla’s cooking courses and quality products, these publications help to achieve our goal of defending and promoting Italian gastronomy.

• Giuliano Bugialli, Parma: a Capital of Italian Gastronomy. Photography by Andy Ryan
• Lorena Carrara, Come mangiavamo: gli Italiani e il cibo negli anni '50