Pasta

It's the most Italian of pleasures. It is the symbol of a culture that celebrates not only the wisdom and creativity expressed at the stove, but also the joy of spending time together around the table. Pasta is a galaxy of gastronomy, an ever-new adventure of form, colour, fragrance, style and flavour. It also breaks boundaries in cooking methods, history and accompaniments. There is no doubt that pasta has conquered the world, beginning in Italy, where it is practically a national...
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It's the most Italian of pleasures. It is the symbol of a culture that celebrates not only the wisdom and creativity expressed at the stove, but also the joy of spending time together around the table. Pasta is a galaxy of gastronomy, an ever-new adventure of form, colour, fragrance, style and flavour. It also breaks boundaries in cooking methods, history and accompaniments. There is no doubt that pasta has conquered the world, beginning in Italy, where it is practically a national monument to good living. We have collected 100 of the most inviting pasta recipes from the Italian tradition, selected by Academia Barilla, the international centre dedicated to the preservation and promotion of Italian gastronomy. Some of these are typical of the Bel Paese ("the beautiful country," as Italians call their home) and are rightly famous throughout the world, such as Vermicelli with Tomato Sauce or alla Gricia, Rigatoni alla Norma, or all'Amatriciana, and Spaghetti Carbonara or Spaghetti with Clams. But there are also lesser-known treasures, such as Trofie with Pesto and Tagliatelle with Bolognese Sauce. There are other pastas that arise from the successful pairing of traditional regional specialities: cheeses like ricotta or Pecorino; cured meats, such as speck, bresaola, or Parma ham; vegetables, like radicchio di Treviso, artichokes, eggplant, or asparagus; as well as truffles, balsamic vinegar from Modena, and on and on. These recipes all speak of the respect and love for the country's great raw materials and sophisticated techniques. But above all, their mission is to share the convivial spirit that belongs uniquely to pasta. AUTHOR Academia Barilla was established in Parma in 2004 with the aim of safeguarding, developing and promoting the most genuine aspects of the Italian regional culture and cuisine. Based on the guiding principle that underlies this prestigious institute's philosophy - that of "food as culture" - Academia Barilla offers food lovers and professional chefs around the globe a fully-rounded overview of Italy, through technical training, high quality products, wine and food experiences, and corporate services. This cutting-edge approach, together with a team of internationally renowned trainers, enables the institute to offer a wide range of courses, meeting the needs of both restaurant professionals and amateur cooking enthusiasts. Academia Barilla also organizes wine and food tours throughout Italy, to give people the opportunity to experience the Italian gastronomic culture to the full. 130 colour photographs