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Originally from South America, the Licopersicon species of flowering plants, including tomatoes, was introduced to Europe in the 16th century.

Tags: Spring, tomato, Summer, Autumn, Winter, Emilia Romagna, Spices-dressings-sauces

This sophisticated appetizer combines the delicate taste of prosciutto with the lively flavor of Pecorino for a fresh, colorful dish.

Tags: 0 minutes, Appetizer, cooked ham, Easy, Summer, 30 minutes, Emilia Romagna, Brunch, Grilled, Buffet, 30 minutes, Picnic, Quick meal

The Land The region of Emilia Romagna is dominated, geographically, by the great Po River. The river is largely responsible for the rich microclimate and flourishing flora. Over the centuries, the ...

Tags: Emilia Romagna

Academia Barilla offers a 5-day gourmet tour, available year-round, of a region rich in style and sports cars. In Emilia Romagna, your passions for fine food and fine automobiles converge. ...

Tags: One week, Spring, Summer, Autumn, Winter, Emilia Romagna

A classic recipe from Emilia-Romagna, this rustic spinach pie is traditionally eaten during picnics in the spring. It is usually served with a glass of Lambrusco.

Tags: Bread, focaccia and pizza, Easy, spinach, Emilia Romagna, Brunch, more than 1 hour, Buffet, In the oven/Baked, 40 minutes, Picnic, 25 minutes

Academia Barilla offers a 5-day tour, available year-round, of the backroads of the Parma countryside. Tour vineyards and visit the producers of the prized Culatello di Zibello, porcini mushrooms from Borgotaro, ...

Tags: One week, Spring, Summer, Autumn, Winter, Emilia Romagna

Formaggio di Fossa is a sheep’s milk cheese. It gets its name from the fact that the cheese is aged in ditch-like caves, or fosse in Italian. The caves were ...

Tags: Spring, Cheese, Summer, Autumn, Winter, Emilia Romagna

Porcini mushrooms, of the Boletus family, have been known for centuries to grow in the area of Borgotaro in the Apennines near Parma.

Tags: Autumn, Emilia Romagna, Mushrooms and truffles

A tasty, natural pasta dish that combines the delicate flavor of Swiss chard with the richness of sautéed diced pancetta. Follow step-by-step video instructions!

Tags: Anniversary, chard, Classic Blue Box, dry red wine, First course, pancetta, Medium, Short shapes, 45 minutes, Asking for forgiveness, Emilia Romagna, 40 minutes, Gift foods, Impress guests, 10 minutes

This dish was created by the French chef Henry-Paul Pellaprat (1869-1952) and dedicated to the Maestro.

Tags: Anniversary, asparagus, First course, mushroom, rice, Medium, 45 minutes, Asking for forgiveness, Emilia Romagna, 25 minutes, Risotto, Gift foods, Impress guests, 16 minutes

One of the most well-loved dishes from Emilia-Romagna, to enjoy as an appetizer or main course, accompanied by typical cured meats from the region.

Tags: 10 minutes, Bread, focaccia and pizza, Easy, flour, Aperitif, 10 minutes, Emilia Romagna, Fried, Buffet

The sauce for mixed boiled meats par excellence, green sauce will be a great condiment to any dish.

Tags: 0 minutes, 10 minutes, bread, Easy, extra-virgin olive oil, parsley, Sauces, Autumn, 10 minutes, Winter, Emilia Romagna

Famous all over the world, lasagna with Bolognese sauce is a rich and tempting Italian first course, perfect for big dinners with lots of friends and family.

Tags: béchamel sauce, Bolognese sauce, Classic Blue Box, First course, Lasagne, Medium, Asking for forgiveness, Emilia Romagna, more than 1 hour, In the oven/Baked, Gift foods, Impress guests, 120 minutes, 30 minutes

Discover how to elevate a loin of lamb to new heights with artichokes and balsamic vinegar.

Tags: Anniversary, leg of lamb, Main course, sardines, Spring, Medium, Emilia Romagna, more than 1 hour, In the oven/Baked, Sautéed, Gift foods, Impress guests, 85 minutes, 15 minutes

Academia Barilla takes you for a trip along via Francigena, the road traveled by Medieval pilgrims from Canterbury to Rome. Join us for an interesting 4-day gourmet tour, available year-round. ...

Tags: Spring, One weekend, Summer, Autumn, Winter, Emilia Romagna