Is there anything more delicious than pizza? Fragrant, enticing and tasty, pizza is an unparalleled pleasure. An invention of great simplicity and geniality, it is the most famous Italian gastronomic specialty. And if, until a century ago, it could only be enjoyed in its birthplace Naples, today it can be enjoyed in every country on the planet. This book, prepared by the Academia Barilla, is dedicated to pizza. Conceived and written in collaboration with Mario Grazia, chef at the Academia Barilla, it is a comprehensive title. Having described how pizza was born and why it became the symbol of Italian conviviality, the book gathers together 50 delicious recipes to try. Alongside more traditional pizzas, such as the renowned Margherita or four cheeses, there are also more original ones that manage to combine the traditional products of Italy's regions. For example; Artichoke and Roman ricotta, speck and smoked scamorza, or pizza with Sciacca anchovies and Pantelleria capers. 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. The headquarters in Parma meet all the training needs of the food industry, and are equipped with the multimedia instruments required to host important industry events: in addition to an extraordinary gastronomic auditorium, it includes a restaurant, a multisensory lab and 18 kitchens featuring all the latest technologies. 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. 60 colour photographs
Author Biography:
ACADEMIA BARILLA, founded in 2004 in Parma, one of the most distinguished capitals of Italian cuisine, is a center of great professionalism and talent that is exceptional in the world of cooking. It promotes Italian culinary art, protecting the regional gastronomic heritage and safeguarding it from imitations and counterfeits, while encouraging the great traditions of the Italian restaurant industry. Academia Barilla organizes cooking classes for culinary enthusiasts, distributes the best Italian products, and spreads Italy's gastronomic culture through publications like this one that recount the unequaled riches of the country.
