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Academia Barilla, from Culture to Cuisine

Three new titles dedicated to Italian gastronomy: “Bread, Pizza, Focaccia. 222 Easy Recipes of Italian Cuisine,” “Eggs. 50 Easy Recipes,” and “Tomatoes. 50 Easy Recipes.”

Parma, April 18, 2012 – Discover the culture of food and place a bookmark between the pages of history and contemporary gastronomy. Learn about ancient practices and novel curiosities, enrich your nutritional knowledge, and embark on a gastronomic journey. Experience a new lifestyle and new territories, not just the flavor of the food on the table. These are the ambitions of Academia Barilla, the international center established in Parma in 2004: to promote, safeguard, and spread the Italian cuisine and its extraordinary culinary products throughout the world.

For Academia Barilla, designed to educate and promote the field of food and nutrition through in-depth courses for the professional and amateur, a collection of gourmet tours highlighting the diversity of Italian territories, and a gastronomic library with over 10 thousand volumes, open to the public and available for consultation through the national Italian library service network, its publications are fundamental. «It is not enough to let other nations know about the high quality of our products, defending them against imitations and fabrications,» emphasizes Gianluigi Zenti, the Director of Academia Barilla since its founding, «but we must also communicate the food culture that these products express, with credibility and authority: the territory that created these products and allowed them to develop, the body of recipes that they have occupied for centuries in traditional dishes, and which today are present in the culinary creations of our chefs, giving us a way to taste them while enjoying that authentic conviviality that defines the Italian lifestyle».

The publishing branch of Academia Barilla, launched in 2009 in collaboration with the White Star Editions of Vercelli and already distributed internationally, presents a wide selection of publications attended carefully by the internal staff at the Parma center with the aim to spread Italian gastronomy throughout the world. Here, each recipe is selected and tested by Academia Barilla’s chefs, adapting the written recipe to the reality in the kitchen and photographing the final preparation. In this way, the reliability of each written recipe is guaranteed.

Five volumes on Italian pasta and Mediterranean cuisine are already published: Mediterranean Cuisine: Great Cooks and Their Secrets, with an introduction by Mario Batali and Paul Barolotta, 2009; PASTA!, with an introduction by Massimo Bottura and Scott Conant, 2010; 222 Easy Recipes of Italian Cuisine, with a preface by Michael White, 2010; Mediterranean Cuisine. Secrets from Coastal Italian Kitchens, with an introduction by Nadia and Antonio Santini, 2011; and 222 Easy Recipes of Italian Cuisine. Pasta, with a preface by Carlo Cracco, 2011.
To these we add three new titles that are to be translated into at least four other languages (English, French, German, and Spanish): Pizza, Focaccia, and Bread, part of the “222 Easy Recipes of Italian Cuisine” collection, and Eggs and Tomatoes, part of the newest collection “50 Easy Recipes.” Each book is dedicated to a particular ingredient and characterized by the book itself, which takes the form of that ingredient.

Pizza, Focaccia, and Bread

Pizza, Focaccia, and Bread uses the invaluable experience from the Piedmontese baker Giovanni Gandino and chef Mario Grazia. These recipes offer that unmistakable aroma of freshly-baked bread in all its variations, from basic breads to loaves that are paired with specific dishes, boasting an array of truly creative breads that incorporate infusions, aromatic herbs, vegetables, legumes, and fruit. This recipe collection also goes beyond bread, including crackers and grissini; traditional, regional specialties like the Roman piadina and Pugliese taralli; a selection of Italy’s endless pizzas, from the famous Margherita to the novel Taleggio cheese and Bresaola from Valtellina; and finally the delicious Italian focaccia, both soft and crunchy, from well-known Genovese focaccia to the more obscure kamut focaccia. Find gluten-free recipes, helpful tips, and historical and cultural elaborations.

Eggs - Tomatoes

Eggs and Tomatoes, created with the attentive contribution of chefs Mario Grazia and Luca Zanga, are two fun and easy volumes that include a short historical introduction of the same-titled ingredients, signed by Giancarlo Gonizzi, Curator of the gastronomic library of Academia Barilla. The two new editions present 50 creative and simple ways to prepare and appreciate these ingredients, from antipasto to dessert. The recipes are almost entirely traditionally Italian, or have developed using the titled ingredient together with others from the Italian kitchen. Only a very few come from other cultures, selected because they share the principle ideals behind Italian cuisine: high quality ingredients, a harmony between tradition and innovation, a working knowledge of the kitchen, and the pleasure of conviviality at the table.

Presently translated into ten different languages and distributed in 21 countries, the publications from Academia Barilla demonstrate that, to fully appreciate and understand the world of Italian gastronomy and to reproduce it, especially while abroad, ingredients of high quality and reliable recipes are needed together with an irreplaceable, solid base of knowledge. Academia Barilla’s books will let you discover the culture of Italian gastronomy.

New Books to be found in bookstores:

Title: Pizza, Focaccia, and Bread. 222 Easy Recipes of Italian Cuisine
By: Academia Barilla
Editor: White Star Editions
Preface: Giovanni Gandino
Recipes: Giovanni Gandino, chef Mario Grazia
Photography: Alberto Rossi
Text: Mariagrazia Villa
Graphic design: Paola Piacco
Pages: 520
Price: 24,90 €
 
Title: Tomatoes. 50 Easy Recipes
By: Academia Barilla
Editor: White Star Editions
Photography: Alberto Rossi, chef Luca Zanga
Recipes: chef Mario Grazia
Text: Mariagrazia Villa
Graphic design: Marinella Debernardi
Coordinators of Academia Barilla: Chato Morandi, Ilaria Rossi
Pages: 128
Price: 9,90 €
 
Title: Eggs. 50 Easy Recipes
By: Academia Barilla
Editor: Edizioni White Star
Photography: Alberto Rossi
Recipes: chef Mario Grazia
Text: Mariagrazia Villa
Graphic design: Marinella Debernardi
Coordinators of Academia Barilla: Chato Morandi, Ilaria Rossi
Pages: 128
Price: 9,90 €

 

Information:
Ilaria Rossi - Academia Barilla:
tel.: +39 0521 264060; e-mail: [email protected]
Website: www.academiabarilla.it
Facebook: http://www.facebook.com/AcademiaBarilla
Twitter: http://twitter.com/AcademiaBarilla