Pastuccia (Polenta with Sausage and Raisins)
Created by Academia Barilla
Mostaccioli with Duck Sauce
Lasagne with Sausage and Leeks
Ischia-style Braised Rabbit
Cuttlefish with Vegetables
Barilla® Whole Grain Rotini with Tuscan-style Cauliflower and Pecorino
Barilla® Whole Grain Penne with Asparagus and Prosciutto
A traditional dish from Abruzzo combining the sweetness of raisins with the heat of guanciale and sausage.
Tags: Abruzzo, Appetizer, sausage, Medium, 60 minutes, Brunch, Buffet, 20 minutes, Sautéed, Picnic, 40 minutes
A delicate and elegant recipe for gourmet palates. Follow step-by-step video instructions!
Tags: bay leaf, broth, butter, Classic Blue Box, duck breast, Easy, First course, ripe tomato, Short shapes, Asking for forgiveness, 60 minutes, 20 minutes, Gift foods, Impress guests, Veneto, 40 minutes
A sweet short-crust pastry encases the rich filling of pasta, sauce and mozzarella.
Tags: First course, mutton, Medium, more than 1 hour, In the oven/Baked, 90 minutes, 40 minutes
Enjoy old world Italian charm in this simple but satisfying Lasagne variety - sheets of pasta in a creamy sauce with Italian sausage and leeks.
Tags: butter, Classic Blue Box, Lasagne, leek, Main course, milk, Parmigiano Reggiano Cheese, sausage, Spring, Medium, Summer, Oven/Baked pasta, 15 minutes, 60 minutes, 40 minutes
A typical, easy-to-make dish from the wonderful island of Ischia. The bouquet of mediterranean herbs lends this rabbit meat preparation its unique flavor.
Tags: Anniversary, cherry tomato, Main course, rabbit, Medium, Braising, Asking for forgiveness, 60 minutes, 20 minutes, Impress guests, 40 minutes
This dish, which pairs cuttlefish with Swiss chard is typical of the Tyrrhenian coast and is well-known for its simplicity, and is served with a little broth.
Tags: Anniversary, chard, cuttlefish, Easy, Main course, Spring, Asking for forgiveness, Browning, 60 minutes, 20 minutes, Gift foods, Impress guests, Toscana, 40 minutes
This flatbread from Puglia incorporates all the flavor of simple and tasty ingredients.
Tags: Bread, focaccia and pizza, flour, potatoes, Medium, more than 1 hour, In the oven/Baked, 30 minutes, Puglia, 40 minutes
Enhance dense cardoons with butter and Parmigiano Reggiano, bake and enjoy!
Tags: butter, clam, Easy, Parmigiano Reggiano Cheese, Side dish, 5 minutes, 45 minutes, Winter, Emilia Romagna, Buffet, In the oven/Baked, 40 minutes
This sformato, a cabbage custard garnished with delicious a Fontina fondue, makes a filling, appetizing dish.
Tags: Side dish, Boiled, Medium, Winter, Brunch, more than 1 hour, Buffet, In the oven/Baked, 40 minutes, Picnic, Valle d'Aosta, 40 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 palate-pleasing way to do Whole Grain Penne! Fresh asparagus, cherry tomatoes and prosciutto give this recipe great texture and flavor.
Tags: butter, cabbage, cherry tomato, chicken broth, cooked ham, Easy, Main course, mushroom, Parmigiano Reggiano Cheese, parsley, rosemary, Spring, white wine, Short shapes, 15 minutes, 60 minutes, Whole Grain, 40 minutes
This is a typical dessert from the Alto Adige region. Ideally, Renetta apples should be used because of their low water content, so they do not make the dough soggy ...
Tags: apple, flour, Sweets and Fruit, Medium, Asking for forgiveness, more than 1 hour, Buffet, In the oven/Baked, 40 minutes, Make ahead, Trentino Alto Adige, 40 minutes