Italy's Great Chefs and Their Hidden Secrets

Author(s): Academia Barilla


Italian cuisine automatically conjures up the vision of a multitude of dishes, each one completely different from the others. Every regional cuisine has its unique characteristics and in any meal we find far more than just basic food; indeed, the gastronomy of a region reflects the culture and history of its people. Given Italy's regional variety, Italian cuisine far transcends spaghetti and pizza; cuisine has deeper roots. Most regional dishes were influenced by historical circumstances, by climate and by Italy's geographical configuration - unique factors that gave rise to local realities that deeply differentiated the regions from every point of view, including the gastronomic one. This volume, created in close collaboration with the Academia Barilla (founded to defend, protect and disseminate typical and authentic Italian gastronomic products), serves all who are eager to learn the secrets of genuine Italian cuisine; the dishes recognised at regional specialities. To explain the nature-based and cultural origins of regional foods, Academia Barilla selected 30 of the finest Italian chefs. Each of them explains the history, the strengths, the typical products and the traditions of his region. Then with the help of photos, taken by the food photographer Lucio Rossi, he illustrates the ways to prepare the most famous and savory recipes: Emilian tortellini, zucchini flowers stuffed with Ligurian stockfish, Piedmont bunet, and many, many more...Also included is practical, step-by-step advice on how to present the prepared speciality dishes and how to choose the accompanying wines. This volume, with its contents arranged by geographical region, is not merely a simple recipe book, but, instead a broad map of Italian regional cuisines, personally described by noted interpreters of refined gastronomic arts: the chefs themselves.


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Product Information

Academia Barilla, opened in 2004 in Parma inside the Barilla Center, and has a professional audience (chef and restaurateurs) as well as simple enthusiasts and Italin cuisine "food lovers" disposable, 2500 square meters of rooms to teach how to recognise and use the best DOP (Denomination of Protected Origins), safegurading them from imitations and illegitimate use. Almost 100 classes devoted to the Italin gastronomic art: from the raw materials to the historical heritage, from techniques to service. Lucio Rossi starts his career as a photographer in 1976 in Parma with manufacturing photo reports and air photos. In 1984 he starts the RCR photographer's studio, amd he specialises in advertisment reportages and indoor photos. He collaborated with the Emilia Romagna Historical Heritage Artistic and Cultural Superintendence, with the Palatine Library and the University of Parma.

General Fields

  • : 9788854405431
  • : White Star
  • : White Star
  • : November 2009
  • : 349mm X 229mm
  • : Italy
  • : October 2009
  • : books

Special Fields

  • : Hardback
  • : Academia Barilla
  • : 800 colour photographs
  • : 504
  • : 641.5945
  • : English