Barilla: Lifestyle and Entertaining




	Some of the most impressive scenery in the south of Italy is hidden away in the heart of the tranquil, sun-drenched Basilicata region. The expanses of golden wheat near Potenza, the spectacular lakes around Venosa, and the historic towns that dot the hillsides are so picturesque that they have been used as film sets by photographers and film directors, such as Pier Paolo Pasolini, Francesco Rosi, Lina Wertmuller, and Mel Gibson. Beneath Basilicata’s quiet exterior is a cuisine that rages with the heat of the peperoncino, the fiery chili pepper that can be found in all sorts of shapes and sizes at the local market. Likewise, the flavors of the local food, which enchants with its wholesome goodness, are robust, sharp, and intense. Take a virtual trip to explore the cuisine of Basilicata today. More>>




	Pipette ("little pipe") is a charming, pipe-shaped pasta with curves and grooves that capture sauce with its double opening at the ends. Although this little pipe’s history is believed to be connected to traditional Roman cuisine, as well as with pasta traditions from North Central Italy, Pipette is most commonly found in the pasta dishes of Campania and Liguria. Put Pipette on your table with these authentic recipes. Pipette in Porcini Sauce (Pipette con Salsa di Porcini) Pipette with Arugula Pesto (Pipette con Pesto di Rucola) Pipette with Campagnola Sauce, Chicken Breast and Aromatic Herbs (Pipette con Salsa Campagnola, Petto di Pollo ed Erbe Aromatiche) Pipette with Fish and Peas (Pipette con Pesce e Piselli) Pipette with Fresh Spinach and Ricotta Cheese (Pipette con Spinaci Freschi e Ricotta) Pipette with Ricotta Cheese Dumplings and Cannellini Beans in Italian Cream Sauce (Pipette con Gnochetti alla Ricotta e Cannelini all'Italiana)


Italian festivals in August celebrate the fruits of the country’s glorious regions. These traditional festivals are a culinary feast for the senses. "Da Sujaca" Festival in Calabria Red Potato Festival in Umbria Raschera and Brus Cheese Festival in Piemonte Frisella Festival in Puglia





	Chef Lorenzo Boni grew up in Bologna, which is recognized as one of the most important centers of Italian gastronomy. His passion for Italian cuisine began at an early age by learning from his father, who was himself a passionate, self-taught cook for Bologna’s professional soccer team. Try some of Lorenzo’s favorite recipes to experience authentic Italian cooking. Fettuccine Amatriciana with Fresh Pecorino and Balsamic Vinegar (Fettuccine all'Amatriciana con Pecorino ed Aceto Balsamico) Campanelle with Italian Sausage, Leeks and Parmigiano Cheese (Campanelle con Salsiccia, Porri e Parmigiano) Cellentani with Butternut Squash and Crispy Italian Pancetta (Cellantani con la Zucca e Pancetta Croccante) PLUS Thin Spaghetti with Cherry Tomatoes and Basil (PLUS Thin Spaghetti con Pomodorini e Basilico) Fettuccine with Artichokes and Tuscan Pecorino Cheese (Fettuccine con Carciofi e Pecorino Toscano)