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Academia Barilla’s Publications

The tale of an Italian gastronomic miracle

In addition to quality products distributed after examination from the raw materials through to the final stages of processing and various cooking courses and certification programs; Academia Barilla has established another area of excellency: an accurate catalog of publications, dedicated to different aspects of Italian cuisine and to the evolution of taste.
The publications realized by Academia Barilla’s expert chef, include recipes and traditions which are conceived to protect the integrity of Italian gastronomy.

You will enjoy Italy, but just flipping through a book!

GREAT RECIPE BOOKS

An unmistakable feature distinguishes these four elegant volumes created by Academia Barilla chefs, joined by a team of researchers and photographers.
Along with the recipes, systematically tested, you will find in-depth historical and cultural elaborations that enrich the pages dedicated to the great chefs, pasta and both Italian and Mediterranean cuisine.

Italy's Great Chefs and Their Secrets  Italy's Great Chefs and Their Secrets.
 Photographs by Lucio Rossi, 503 pp. 2009.
Mediterranean Cuisine. Secrets from Coastal Italian Kitchen.  Mediterranean Cuisine.
 Secrets from Coastal Italian Kitchen.

 Introductions by Guido, Luca and Paolo Barilla.
 Edited by Academia Barilla, 304 pp. 2011.
Pasta!  PASTA!
 Introductions by Massimo Bottura and Scott Conant.
 Edited by Academia Barilla, 303 pp. 2010.
Italian Cuisine. The great classics of our Tradition  Italian Cuisine.
 The great classics of our Tradition.
 Introductions by Davide Oldani.
 Edited by Academia Barilla, 304 pp. 2012.

222 EASY RECIPES

Among Academia Barilla’s publications, there is also space for user friendly volumes, full of food tips and suggestions. Each book in this series contains 222 recipes, and gives space for local quality products with an eye to the variety of suggestions, from time to time these are addressed to deepen the understanding of one of the key ingredients of Italian cuisine.

222 Easy Recipes of Italian Cuisine.  222 Easy Recipes of Italian Cuisine.
 Introduction by Micheal White.
 Edited by Academia Barilla, 520 pp. 2010.
222 Easy Recipes of Italian Cuisine. Pasta.  222 Easy Recipes of Italian Cuisine.
 Pasta
.
 Edited by Academia Barilla, 520 pp. 2011.
Pizza, Focaccia and Bread. 222 Easy Recipes of Italian Cuisine.  Pizza, Focaccia and Bread.
 222 Easy Recipes of Italian Cuisine.

 Edited by Academia Barilla, 520 pp. 2012.

SMALL BOOKS FOR USEFULL INGREDIENTS

50 ways to prepare fascinating recipes using eggs, tomatoes, potatoes or chocolate, with stories and interesting facts about these ingredients and some tasty recipes from other food cultures. The series of Academia Barilla 50 Easy Recipes is distinguished by the shape of the books, each is reminiscent of the particular ingredient.

Eggs. 50 Easy Recipes.  Eggs. 50 Easy Recipes.
 Edited by Academia Barilla, 128 pp. 2012.
Tomatoes. 50 Easy Recipes.  Tomatoes. 50 Easy Recipes.
 Edited by Academia Barilla, 128 pp. 2012.
Potatoes. 50 Easy Recipes..  Potatoes. 50 Easy Recipes.
 Edited by Academia Barilla, 128 pp. 2012.
Chocolate. 50 Easy Recipes.  Chocolate. 50 Easy Recipes.
 Edited by Academia Barilla, 128 pp. 2012.

ITALIAN CUISINE OVER THE COURSE OF TIME

Among the publications of the Academia Barilla you can also find books that offer a wider perspective on Italian cuisine and the culinary culture of this beautiful country. This book offers recipes as well as detailed information about the rich Italian cultural history.

How we Ate: Italians and the Food of the Fifties  How we Ate: Italians and the Food
 of the Fifties
.
 By Lorena Carrara, 111 pp. 2006.
 An unpublished historical study on the evolution of
 Italian cuisine of the period.
Parma: a Capital of Italian Gastronomy.  Parma: a Capital of Italian Gastronomy.
 By Giuliano Bugialli. Photos by Andy Ryan, 271 pp. 2005.
 A tribute to Parma, seen through the eyes of this
 great chef who has contributed to the promotion
 of Italian cuisine in the world.