The Book of Pasta : Academia Barilla

Founded in Parma, Italy, in 1877, Barilla is one of the world's leading pasta brands.

This book, created by Academia Barilla, an institution established by Barilla to promote Italian culinary culture and the art of pasta making, features more than 150 recipes.

Each recipe has been tested and refined in Barilla's test kitchen, presenting a wide range of pasta dishes, from traditional regional specialities to contemporary interpretations.

The collection includes Italian classics such as Rigatoni all'Amatriciana, Penne all'Arrabbiata, and Cacio e Pepe, alongside Gemelli with pesto alla Trapanese and seafood spaghetti, reflecting the rich culinary traditions of Italy's different regions.

Vegetable-focused recipes are equally well represented, including Mafaldine with escarole and olives, Bavette with bagna cauda and vegetables, and Fusilloni with zucchini, cherry tomatoes, and salted ricotta, highlighting the flavours of seasonal ingredients.

The book also features engaging essays on the history and culture of pasta, covering topics such as the production techniques behind bronze-die pasta, the Mediterranean diet, and the role of spaghetti in art and cinema.

Exploring the countless possibilities created by combining different pasta shapes, ingredients, and sauces, this volume offers both a diverse collection of recipes and a deeper understanding of the culinary traditions and culture surrounding pasta.