222 EASY RECIPES ITALIAN CUISINE

This book offers 222 recipes that are quick, appetizing, and delicious ? yet at the same time easy ? for food lovers with little experience, all designed and tested by Academia Barilla chefs. Minimum effort and maximum flavor: you'll enjoy cooking using fresh and flavorful foods right out of the Italian tradition. From appetizers to first course dishes, from main course dishes to original proposals for inviting menus, all using simple and genuine ingredients that contribute to the creation of rich and diverse meals.

Collaboration with Academia Barilla ? ever committed to the promotion and protection of Italian cuisine throughout the world ? represents a sure mark of quality. Guidelines for each recipe are clearly illustrated with step-by-step instructions. AUTHOR: Academia Barilla is the first international center dedicated to the promotion and development of Italian Gastronomic Culture. In order to achieve this objective, on a daily basis, it appraises the wealth of Italian products and is committed to sustaining research into its own services, which are of a very high standard of quality. For this reason, Academia Barilla is availing itself of the skills of renowned chefs, gourmets and experts in regional culinary traditions that are recognized at a national and international level who can combine a great love for the Italian gastronomic tradition with a passion for innovation.

Michael White studied with Chef Paul Bartolotta and completed his apprenticeship with esteemed Chef Valentino Marcattilii at Ristorante San Domenico in Imola. Afterward he returned to the United States in 2001, with a technique deeply rooted in his profound respect for Italian culinary tradition and in his vibrant desire to popularize the country?s best ingredients and most popular recipes. He then became Chef de Cuisine at Spiaggia, and in 2002 made his assault on New York as Executive Chef at the Fiamma Osteria.

In 2007, White partnered with able restaurateur Chris Cannon to stand at the helms of L'Impero and Alto, both winners of the 2003 James Beard Award. In May 2009, they opened the restaurant Marea, specializing in seafood. Inspired by the principle of his taste memory, White strives with every creation to re-create the taste and sensory experience of a real Italian meal. colour illustrations