Ambassador of Italian gastronomy in the world
The works reproduced in a facsimile edition and fine artisan binding come from the collections of the Gastronomic Library of Academia Barilla in Parma.

Parma, in the heart of the Food Valley, boasts an ancient tradition in the production of quality agri-food and some of the most famous typical products - Parmigiano-Reggiano cheese, Prosciutto, Culatello, Salami, pasta, vegetable preserves - appreciated throughout the world and is recognized everywhere as one of the capitals of cuisine. On the area where the historic Barilla factory was located today stands the Barilla Center, designed by the architect Renzo Piano, which also houses the very modern structure of Academia Barilla, the international center dedicated to the diffusion of Italian gastronomy.

Academia Barilla, founded in 2004, offers training courses, services and quality products to support Italian gastronomy and is a meeting place of professionalism and unique skills in the world of cuisine with enthusiasts of Italian food culture.

Academia Barilla was born with the aim of defending and protecting the Italian gastronomic heritage from imitations and counterfeits, of promoting the diffusion of products of the highest quality, the result of ancient knowledge and skills and of enhancing, through important investments and the creation of dedicated services, the role of Italian catering in the world.

The Academia headquarters was specifically designed to meet the needs of training on nutrition and gathers, around a spectacular gastronomic auditorium, a multi-sensory laboratory, several classrooms for teaching and practical training equipped with the most modern technologies, an internal restaurant, the very rich Gastronomic Library with a heritage of over 13,000 volumes and the collections of historical menus and gastronomic prints, so that, in the same place, the protection of tradition merges with the most modern innovation.

Thanks to this structure, Academia Barilla is able to host a truly wide range of training courses, modulated both by variety of topics and by level of skills: the needs of both catering professionals and cooking enthusiasts can be met. A team of renowned chefs and appreciated international visiting chefs make up the Academia Barilla teaching circuit, able to offer truly unique experiences and opportunities: from personalized guidance to quick courses, from themed meetings to lectio magistralis, personalities such as Ettore Bocchia, Moreno Cedroni, Scott Conant, Carlo Cracco, Alfonso Iaccarino, Giada De Laurentiis, Valentino Marcattilii, Iginio Massari, Giancarlo Perbellini, Andrea Zanini and many others qualify each appointment with their experience in the field.

Alongside teaching, Academia Barilla also acts as a significant reference in the world of business services, offering opportunities to hold, in its own structure, press conferences and product presentations, incentive programs, meetings and conventions, themed seminars and conferences, training courses with a culinary metaphor, team building, all with high quality and image standards.

Academia Barilla is also the ideal starting point for gourmet tours in the food valley: an experience that can be customized both in content and duration, to get to know a territory rich in truly unique food and wine traditions, among unforgettable landscapes and high-level cooking events, from the traditional vinegar factories where the balsamic nectar of Modena or Reggio matures, to the places where the prized typical products are produced, to the cellars of the tastiest wines and cured meats, to the Food Museums that narrate the history and food traditions, to the dinners organized in castles and historic homes of great charm, expertly mixed with concerts and musical events, shopping in quality Italian fashion and design shops, to moments of relaxation at spas and wellness centers.

Academia Barilla signs and distributes a range of high-quality Italian specialties, produced by small Italian artisan companies and selected by prestigious chefs and expert restaurateurs: aged cheeses (Parmigiano-Reggiano DOP, Pecorino toscano DOP, Pecorino gran cru sardo, and Pecorino dolce), Parma ham, DOP extra virgin olive oils from various Italian regions, traditional balsamic vinegar from Modena, compotes (Chianti jelly, fig mustard, pears and balsamic vinegar) and Sicilian sea salts flavored with black olives or fresh orange peel.

Academia Barilla also organizes cultural meetings and initiatives to enhance gastronomic science open to the general public, with the participation of experts, chefs and food critics, promotes the Cinema Award, reserved for short films dedicated to