The Barilla Academy doesn’t teach recipes; they teach Italian food culture and gastronomy. Their mission is to empower people to choose the right ingredients and cook delicious meals with their families, all while promoting a global brand and being an authority on nutrition. On the U.S. Pizza Team’s visit to Parma, we visited The Barilla Academy and came back inspired. Here are 5 highlight tips from the Italian kitchen.
Safe and Authentic TiramisU
Chef at Barilla Academy Marcello Zaccaria strays from the official tiramisu recipe and incorporates hot simple syrup into the raw eggs. Simple syrup is made by boiling sugar with water and is most often used in bars as an ingredient for cocktails since the sugar is already dissolved. “At the Barilla plant we pasteurize our sauce and pesto in a sort of oven, but you can’t do that with eggs or they’ll cook. If you add hot boiled sugar to the raw eggs it also has a pasteurizing effect to make it safer to eat,” says Zaccaria.
Standard Italian focaccia crisps up in a bakery pan, but in the region of Puglia, potatoes are added to the dough to keep it soft after baking. Potatoes are peeled, boiled and mashed before being incorporated into the dough during initial mixing. It may be acclaimed in the region of Puglia, but many of the U.S. Pizza Team members found this bread too soft, like focaccia that needed more time in the oven.
bitter chocolate bread with seafood
Pure, sugarless cocoa powder can be added to a bread recipe for a distinct color and aroma. However the taste of chocolate bread varies little from that of normal bread. Chef Zaccaria suggests eating chocolate bread with salmon, tuna, or any other type of seafood.
perfectly charred piadina
If you haven’t made a piadina before, it’s not too different from making a tortilla or a crêpe. Piadinas are Italian flatbreads used for making wraps or sandwiches. Chef Zaccaria advised us not to use any oil when baking a piadina in a pan to get the same “rustic char” of the classic Italian food.
how to make a cornucopia
The ancient Greek symbol for plenty, the cornucopia is still being used in bread imagery today. It’s commonplace in the Parma region to find bread rolls with the iconic swirling shape of a cornucopia. These dinner rolls are very soft on the inside and extremely hard on the inside, served without butter or oil! Chef Tomasso Moroni demonstrates how to roll out and roll up a cornucopia-shaped bread roll.