Formaggio Ragusano DOP
Fried Mozzarella Cheese with Marinara Sauce
Gemelli with Cabbage and Oven Roasted Pork Ribs
Gemelli with Italian sausage and leeks
Created by Academia Barilla
Gli Oli Extravergini d'Oliva DOP
Lardo di Arnad DOP
Lardo di Colonnata IGP
Lenticchia di Castelluccio di Norcia IGP
Ligurian Kale Soup
Ligurian Seafood Caponata
Linguine with Chicory and Olive Paté
Linguine with Romano Cheese and Black Pepper
Ragusano is a semi-hard cheese made from pasta filata (pulled-curd). It is rectangular in shape and is sold at different stages of aging.
Tags: Spring, Cheese, Summer, Autumn, Winter, Sicilia
A genuine Italian cheese that's become an American phenomenon will always be an instant hit! Fried between crispy bread slices and seasoned with classic Marinara Sauce for dipping, kids and ...
Tags: 0 minutes, anchovy, Appetizer, basil, bread, egg, flour, garlic, milk, mozzarella, Spring, tomato, white pepper, Autumn, Winter
Indulge in old-fashioned comfort food – gemelli pasta cooked up right with cabbage, tender oven-roasted pork ribs and pinches of garlic and rosemary for savory seasoning.
Tags: butter, cabbage, chicken broth, Classic Blue Box, dry white wine, Main course, Parmigiano Reggiano Cheese, pork spare rib, rosemary, Medium, Short shapes, Autumn, 10 minutes, Winter, 60 minutes, 45 minutes
Leeks and sausage are two of the most common ingredients in rustic Italian cooking and make this recipe satisfying and extremely flavorful. Follow step-by-step video instructions!
Tags: Classic Blue Box, Easy, First course, leek, sausage, white wine, Short shapes, 30 minutes, Winter, 15 minutes, Brunch, Quick meal, 15 minutes
Olive oil is an ancient food product, born along the shores of the Mediterranean Sea due to the presence of olive trees.
Tags: extra-virgin olive oil, Spring, Summer, Autumn, Winter, Spices-dressings-sauces
Gorgonzola dates back to the Roman age when in the fall the herds of cows would make their way down from the Alps to the valleys of the Po River.
Tags: Spring, Cheese, Summer, Autumn, Winter, Lombardia
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
In this traditional recipe from Rome, the artichoke is enhanced by simple flavors from long ago.
Tags: Appetizer, artichoke, extra-virgin olive oil, Aperitif, Medium, 30 minutes, Winter, Fried, Brunch, Buffet, Lazio, 20 minutes, 10 minutes
Lardo di Arnad was originally made in homes throughout the lower part of the Aosta Valley. The lard came from domestically raised pigs that were fed chestnuts, grains and vegetables.
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Valle d'Aosta
Lardo di Colonnata is made using two great Tuscan products: the white marble from the Alps, and pork, the main type of livestock in the region. Marble caves have existed ...
Tags: Spring, Summer, Autumn, Winter, Meat and sausages, Toscana
The lentil (lenticchia) is an annual plant in the Ervum Lens Leguminose family. The plants grow to be between 8 to 16 inches in height and prefer moderate climates.
Tags: Spring, Summer, Autumn, Winter, Legumes, Umbria
A traditional soup from Liguria with fish broth, rice and kale to enjoy on cold days.
Tags: black cabbage, Easy, First course, rice, Winter, 15 minutes, 60 minutes, Liguria, Cooking light, 45 minutes
Tags: 0 minutes, Anniversary, lobster, Main course, Norway lobster, oyster, potatoes, string bean, Boiled, Winter, more than 1 hour, Liguria, Impress guests, 120 minutes
A first course that takes advantage of the slightly bitter flavor of the sauce, enhanced with Pecorino.
Tags: Academia Barilla 100% Italian Extra Virgin Olive Oil, Chicory, Classic Blue Box, Easy, First course, Long shapes, olive paste, Pecorino Cheese, Spring, 30 minutes, Winter, Brunch, 20 minutes, 10 minutes, Quick meal
Tags: Classic Blue Box, Easy, Long shapes, Main course, Pecorino Romano Cheese, Spring, 20 minutes, 5 minutes, Summer, Autumn, Winter, 10 minutes