In Italian cuisine, the word "salad" indicates a plate of vegetables, mixed or of a single type, usually raw, but which may also be cooked, and served cold; the dish is dressed with salt, oil, and vinegar or lemon. But it may also indicate, by extension, any cold plate that is seasoned in such a manner, including dishes that do not even include vegetables, or where vegetables appear only as a flavoring or decorative element. The "original" salad, composed of vegetables, raw or cooked, is appreciated in all the gastronomic traditions throughout the countries of the world. Academia Barilla, an international center dedicated to the diffusion of Italian gastronomy, has selected the 50 salad recipes presented in this book. Many of these belong to Italian cuisine, whether for their use of Mediterranean products or for their regional typicality, while some of the preparations, such as the Salade Nicoise or the Greek Salad, come from other culinary universes, and Academia Barilla chose them because they have, in common with Italian cuisine, a high quality of ingredient materials, a subtle balance between tradition and innovation, and, above all, a joyous spirit, a vivacity, a lively swing. That gaiety -so typical of Italy, and indispensable-that should burst forth from every salad, to let everyone know it is truly worthy of the name.

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.