Italian recipes - Italian food culture - Academia Barilla

Spelt Flour Linguine with Chicory

Frittata with Red Garlic from Sulmona

Walnut and Chocolate Sweet Pizza

Ferratelle Biscuits (with Saffron)

Amatriciana Omelette

Baked Red Mullet

Red Mullet

Pasta with Garlic, Oil and Chili

Virtù Bean and Vegetable Soup

Scapece Pickled Fish

Parrozzo (chocolate covered cake)

This is a soft cake, preferably eaten in the winter so that the chocolate does not run.

Parrozzo (Pescara typical Christmas cake)

D’Annunzio did not enjoy long, over-indulgent meals, which may seem strange for a man who exaggerated with so many other things. Actually, he showed great restraint at the table. However, he appreciated good food and regional cooking, especially sweets. When an enterprising pastry chef from Abruzzo began to produce parrozzi in large quantities, D’Annunzio would recieved packages of the them from the baker. In return, D’Annunzio commemorated the pastry chef in his poems.

Cinnamon and Lemon Biscuits

Almond Biscuits (Pepatelli)

Chestnut and Chocolate Pudding

Chestnuts and chocolate make for velvety and indulgent Italian dessert.

Almond Biscuits

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.