{"title":"Academia Barilla","description":"\u003cp\u003eWelcome to the delightful world of Academia Barilla, where culinary tradition meets modern elegance. Renowned for their expertise in Italian gastronomy, Academia Barilla offers a series of captivating books that transport you to the heart of authentic Italian cuisine. Whether you're a passionate home cook or a professional chef, these books provide an invaluable resource for mastering the art of Italian cooking.\u003c\/p\u003e\n\u003cp\u003eAmong their celebrated works is \u003cem\u003eThe Book of Pasta\u003c\/em\u003e, a comprehensive guide that delves into the rich history and diverse craft of pasta making. This beautifully illustrated volume offers step-by-step instructions, insightful tips, and an array of traditional and contemporary recipes designed to inspire and elevate your culinary creations.\u003c\/p\u003e\n\u003cp\u003eEach book in this collection embodies Academia Barilla's commitment to quality and authenticity. With a focus on preserving and sharing the culinary heritage of Italy, these books are perfect for anyone eager to explore the flavours and techniques that define this beloved cuisine. Delight in a journey through Italy's regional specialities and time-honoured dishes, and bring the essence of Italian dining into your kitchen.\u003c\/p\u003e","products":[{"product_id":"the-book-of-pasta-by-academia-barilla-9781838668846","title":"The Book of Pasta","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eThe Book of Pasta\u003c\/em\u003e has transcended its humble origins to become one of the world's best-loved foods. This master class on Italy's most iconic ingredient presents 150 elegant, elevated recipes tested and perfected by Barilla, the world's leading pasta brand. Home cooks will discover easy weeknight meals, impressive weekend dinners, and recipes for every occasion in between.\u003c\/p\u003e\n\n\u003cp\u003eThis diverse and delicious recipe collection covers seasonal, vegetable-based dishes such as \u003cem\u003eMafaldine with escarole and olives\u003c\/em\u003e, \u003cem\u003eBavette with bagna cauda and crunchy vegetables\u003c\/em\u003e, and \u003cem\u003eFusilloni with zucchini, cherry tomatoes, and salted ricotta\u003c\/em\u003e; traditional dishes, including \u003cem\u003eRigatoni all'amatriciana\u003c\/em\u003e and \u003cem\u003ePenne rigate all'arrabbiata\u003c\/em\u003e; evocative Italian classics, such as \u003cem\u003eGemelli with pesto alla trapanese\u003c\/em\u003e and \u003cem\u003eSpaghetti ai frutti di mare\u003c\/em\u003e; and intriguing original creations, such as \u003cem\u003ePapiri with Prosecco and oysters\u003c\/em\u003e and \u003cem\u003eConchiglie rigate with lamb and saffron ragu\u003c\/em\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe book offers recipes for every taste, diet, budget, and bandwidth, with vegetarian, vegan, dairy-free, gluten-free, and nut-free options, as well as simple dishes made with five ingredients or fewer and quick meals made in thirty minutes or less.\u003c\/p\u003e\n\n\u003cp\u003eStylishly designed, with vivid food photography and playful pasta illustrations, \u003cem\u003eThe Book of Pasta\u003c\/em\u003e also includes short, punchy essays on subjects ranging from the technique of making bronze-cut pasta, to the Mediterranean diet and the use of spaghetti in art and film.\u003c\/p\u003e\n\n\u003cp\u003eRecipes include: Bucatini alla cacciatora; Casarecce with anchovy and wild fennel; Coquillettes with pumpkin cream; Ditalini rigati with mussels, potatoes, and saffron; Egg fettucine alla Bolognese; Farfalle with fava beans and fried bread; Four-cheese papiri; Fusilli with red radicchio and Parmigiano rinds; Gluten free vegetarian carbonara tortiglioni; Linguine with seafood and crunchy vegetables en papillote; Mezze maniche rigate with clams and chickpeas; Mini penne with arugula pesto; Orecchiette pugliese with cime di rapa; Riced linguine with dandelion, langoustine, and lemon; Rigatoni cacio e pepe; Tortiglioni with Parmigiano fondue and balsamic vinegar; Traditional sedanini timbale; Trigatelli with champignon mushrooms and thyme on a Gorgonzola fondue; Wholemeal penne rigate Mediterranean salad; Wholemeal pennette with lemon-scented vegetable pesto; and Wholemeal spaghetti with fennel and tomato pesto.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Ingram Book Company","offers":[{"title":"Default Title","offer_id":45893964169452,"sku":"9781838668846","price":80.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781838668846.jpg?v=1731366402"}],"url":"https:\/\/bookhero.pro\/collections\/academia-barilla.oembed","provider":"Book Hero","version":"1.0","type":"link"}