Aceto Balsamico DOP
Aceto Balsamico Tradizionale di Reggio Emilia DOP
Baked Cannelloni with Veal and Spinach
Barilla® Whole Grain Medium Shells with Roasted Cauliflower and Cherry Tomatoes
Barilla® Whole Grain Penne with Cabbage and Mushrooms
Barilla® Whole Grain Rotini with Tuscan-style Cauliflower and Pecorino
Beef Stew with Barolo
Created by Academia Barilla
Bresaola dalla Valtellina IGP
Bruschetta with Wild Mushrooms
Since the end of the Middle Ages, records show the presence of a “tart syrup”, vinegar’s precursor, in the areas between Panaro and Secchia, near Modena, and around Reggio. The ...
Tags: balsamic vinegar, Spring, Summer, Autumn, Winter, Emilia Romagna, Spices-dressings-sauces
Traditional Balsamic Vinegar of Reggio Emilia is made from grape must that has been drawn off, filtered, cooked and then aged in special barrels made of oak, chestnut, juniper, mulberry ...
Asiago is a type of sheep’s milk cheese. Information about Asiago production dates back to the Middle Ages, when it was primarily produced in the high plains near Asiago, in ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Veneto
A filling and fantastic stuffed pasta meal!
Tags: butter, cooked ham, flour, Main course, milk, nutmeg, Parmigiano Reggiano Cheese, spinach, veal, Medium, Autumn, Oven/Baked pasta, more than 1 hour, 20 minutes, 45 minutes
Bring a bit of Italy to your table with beloved Barilla® Whole Grain Medium Shells, embellished with roasted vegetables, Parmigiano and a dash of garlic and white wine for extra ...
Tags: cauliflower, cherry tomato, Easy, Main course, Parmigiano Reggiano Cheese, parsley, Spring, white wine, Short shapes, Autumn, more than 1 hour, Whole Grain, 30 minutes, 45 minutes
Garlic, rosemary and a dash of white wine create exquisite flavor paired with sliced cabbage, mushrooms and Whole Grain Penne.
Tags: butter, cabbage, chicken broth, Easy, Main course, mushroom, Parmigiano Reggiano Cheese, parsley, Recipes for Time-Pressed Families, white wine, Short shapes, 30 minutes, Autumn, 10 minutes, Whole Grain, 20 minutes
Truly Tuscan and truly terrific! Healthy Barilla® Whole Grain Rotini is tossed with Tuscan cauliflower, red bell peppers, fresh mint and pecorino toscano cheese.
Tags: cauliflower, chili pepper, Main course, mint, red bell pepper, Medium, Short shapes, Autumn, 10 minutes, Winter, 60 minutes, Whole Grain, 40 minutes
A typical traditional recipe from Piemonte: Barolo wine gives this rich and satisfying preparation its unique flavor.
Tags: Anniversary, Barolo, beef shoulder, First course, Medium, Autumn, Winter, more than 1 hour, 30 minutes, Gift foods, Piemonte, Stewed (in umido), Impress guests, Stewed (stufato), 150 minutes
Borlengo comes from the hills outside Modena. Originally, it was made with just flour and water. Borlengo is a typical dish of the cucina povera, which literally means “the food ...
Tags: Bread-pasta-rice-flour, Spring, Summer, Autumn, Winter, Emilia Romagna
Bottarga is cured mullet or tuna eggs. The fish eggs are preserved inside the fish’s egg sack, or the ovaries.
Tags: Spring, Summer, Autumn, Fish-seafood-shellfish, Winter, Sardegna, Sicilia
Braised veal, sliced and served with a purée of vegetables cooked with the meat.
Tags: Anniversary, leg of veal, Main course, Medium, Autumn, Braising, Winter, more than 1 hour, 20 minutes, Lombardia, Gift foods, Impress guests, 50 minutes
Bresaola della Valtellina is salted and slightly aged beef that is can be eaten raw. It is cylindrical in shape, dark red in color with a delicate aroma and moderately ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Lombardia
A rich and tasty bruschetta that is easy to prepare: cream and Marsala make the mushroom sauce fragrant and creamy.
Tags: Appetizer, champignon mushroom, Easy, tuscan bread, 30 minutes, Autumn, Braising, Browning, 15 minutes, Brunch, In the oven/Baked, Picnic, Toscana, Quick meal, 15 minutes
Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini ...
Tags: Spring, Cheese, Summer, Autumn, Winter, Puglia
Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the ...
Tags: Spring, Basilicata, Cheese, Summer, Autumn, Calabria, Campania, Winter, Puglia