Some delicacies, although prepared and consumed in various parts of Italy, often become the symbol of a particular city or region: this is the case of pizza, tagliatelle, pesto, and, in this case, granita.
It was first prepared several centuries ago with the ice collected from Mount Etna, and it is now part of the gastronomic culture of the inhabitants of Sicily.

As a result a ritual has developed around the making of granita, with sacred and immutable rules that condemn those who do not follow them, as “heretics”. Many Sicilians now could not even begin to imagine their summer days without a good Sicilian granita accompanied by a “brioche”, a kind of bread made with sweet dough, yeast and egg.

This attachment towards the granita often leads to some excessive rigidity of thought : if you find yourself talking of granita with an inhabitant of the island he will ensure you that it is absolutely impossible to find “the true granita” outside the boundaries of the region and, indeed many will tell you how the original can only be found in their city, or even in their village.

Even though this theories are certainly an exaggeration, on the other hand there is no doubt that centuries of experience in preparing the Sicilian granita makes it unique.

Also the rivalry between towns have some reason to exist: even if establishing the absolute goodness of a preparation is absurd, on the other hand it is also true that there are some substantial differences between the different areas of the island in preparing granita.

Notoriously the “best” granita comes from the eastern part of the region, but even among these there are substantial differences.
In the north-eastern area is considered a good granita those with a semi-liquid consistency and the most common flavors are lemon, strawberry and coffee, the latter often accompanied by a generous addition of cream.
At the south, the almond granita rules while the texture is usually more dense and somewhat similar to a sorbet.

One can choose between various flavors: mandarin, orange, chocolate, mulberry, peach, watermelon, and so on, and the highlight of pistachio flavor popular mainly in the Etna area .
The important thing, though, is to enjoy granita in peace and quiet, maybe sitting at a café taking benefit from a little breeze during the hot summer days.

The account of the preparations, that recall our modern pizza and focaccia, is ancient: for example the Etruscans, Greeks and Romans used to bake a flat bread, both to eat alone or flavored, but in general these kind of preparations, garnished with various ingredients have always existed.
Even though Naples is the birthplace, other types of pizza and focaccia are generally widespread throughout the Italian peninsula.
Among these, the most popular varieties are:

- The Roman-style pizza: a pizza cooked in large metal trays and then sold in slices. The premises that sell pizza by the slice, although popular in many parts of Italy, are typical of the city of Rome, where, for example, you can enjoy a slice of pizza while walking in front of Piazza di Spagna or the Trevi Fountain .

- Focaccia Genovese: this variety is probably the most famous in Italy. An inch thick, seasoned with olive oil and sea salt, is one of the prides of the Ligurian cuisine, it is usually purchased in bakeries and eaten at any time of day. It is also ideal for a quick lunch if you go to visit the Ligurian sea side.

- Recco style Focaccia: another delicious Ligurian specialty, traditionally produced in some villages of the coast. It is a very special preparation because it is composed of two thin layers of dough enclosing an equally thin layer of cheese.

- High crust Pizza: it is circular, as the Neapolitan pizza, but it is very thick and is cooked in a metal tray. You can enjoy it in different cities and, in particular, the pizza is typical of the city of Milan, where you can find an abundance of pizzerias that sell slices to eat in or take away.

- Bari style Focaccia: it probably descends from the typical bread from Puglia, made with durum wheat flour, plenty of extra virgin olive oil and garnished with fresh tomatoes or olives.

- The Sfincione: topped with tomato sauce, Sicilian cheese and onions, it is typical of the city of Palermo, where you can taste it in the bakeries, pizzerias or thanks to the characteristic vendors who sell it in the streets.

- Focaccia Messinese style: one or two fingers thick, it is cooked in metal pans traditional rectangular or square. Served with vegetables, tomato, cheese and anchovies, focaccia is sold by the weight by various town’s Focacceria and cut into small rectangular pieces.

These are just some of the most typical Italian pizzas and focaccia. And you? Do you know any others?

Let’s start by saying that the “carbonara” as we know it today is a rather recent invention.
Before the Second World War, in fact, there are no written records of this recipe and there are no report of it in the most famous books. Most of the theories on the origins are linked to the presence of American allied troops in Italy during the last two years of war.

The most popular theory has it that this pasta mixed with eggs, ham and bacon was invented by a Roman cook that prepare it using the soldiers rations. Therefore the recipe requires for pancetta, similar to bacon, rather than the traditional guanciale (meat from the pig’s cheek). This theory, however, is disputed by some experts: some argue that the ingredients are actually those of the Allied troops rations, but in reality, the carbonara was invented by chef Renato Riccione Gualandi inspired by a Slovenian recipe.

Others believe that the origins of this dish are much older and related to the Lazio recipe “cacio e ova” (cheese and eggs) eaten by coalminers (in Italian carbonari).
Probably, carbonara is the result of an evolution of the traditional “cacio e ova”, modified at the end of World War II, using the ingredients available at the time.

For these reasons it is difficult to associate this recipe with the word “authentic”, there is no doubt though, that some necessary tricks have to be applied to prepare a good pasta carbonara.
This dish is prepared in many different ways: some add the cream, others prefer to sauté the pasta with the egg, while others think it is better to use the guanciale instead of bacon. Perhaps, given the recent origins of the recipe, none of these are to be considered formally incorrect, as it is more a matter of taste.

Nonetheless we asked our chef Mario Grazia some tips on how to make a good carbonara:

- When you drain the pasta set aside some of the cooking water and add it to the egg in order to obtain a creamy and not too dry carbonara.

- The carbonara is likely to be a recipe from the Lazio region, where the use of cream is very limited. Therefore, in order to respect the original spirit of the recipe, it might be better not to use it. If you add some cooking water to the pasta, the dough should be fairly smooth even without the cream.

- When you mix the pasta with the egg, be careful to pour the last on the pasta and not the other way round, to avoid the making of annoying lumps.

Finally, remember that if you want to try our Pasta Carbonara recipe, you will find it on our website!

Buon appetito!

Olive oil has been an important part of the Mediterranean diet since ancient times. It is for this very reason that Nancy Harmon Jenkins, food writer and authority on the Mediterranean diet, has developed a five day program, for to food writers, chefs and food lovers, to deepen their knowledge about the golden liquid. Participates in the program will learn how olive oil is made, to recognize specific aromas, to identify positive and negative characteristics and to select and use olive oil appropriately.

For the entire duration of the program, guests will stay at the Villa Campestri Olive Oil Resort, run by the Pasquali family and located in the heart of Tuscany, a couple of miles from the Mugello. They will also take part in the olive harvest, assisting with preparation of the new oil and being able to taste when it is ready.

The program will also include a visit to a charming old mill in Mugello to discover how the oil was traditionally prepared. Guests will have the opportunity to learn about all the recent developments in the preparation of Italy’s best extra-virgin olive oil.

In addition to olive oil, Tuscany also gives rise to many other fabulous products. Guests are invited to visit many other places where traditional Tuscan products are made, such as wine, salami, cheese and more.

To make the experience even more unforgettable, lunches and dinners will be held in various traditional restaurants in the area/

More information about the 5-day olive oil experience can be found on the following websites:
- http://nancyharmonjenkins.com/topics/italian-food-and-travel/amorolio-for-love-of-olive-oil/
- http://www.villacampestri.it

If any you are interested in participating or curious to know more, contact:
villa.campestri@villacampestri.it
Jenkins.extravirgin@gmail.com

Even in this case we have found some reference from history books; already at the court of Alexander the Great it seems that some sort of mixture of fruits, honey, spices and snow was prepared: if not the taste at least the spirit was in common.

However, for the modern Gelato we must look back at more recent times.
There are several theories about its invention, some refer to the court of Catherine De’ Medici, other to the court of Charles I of England, but it is more likely that the invention of the modern Gelato is to be attributed to a Sicilian named Francesco Cutò, better known as Francesco Procopio Dei Coltelli.

There are several stories circulating about him: some say that he inherited a machine for preparing gelato from his grandfather and learned to make Gelato using snow from Etna. Others recount of how, during his journeys to France, he would buy the essence of Bergamot in the city of Messina and sell it in France and that it was the earnings from his sales that made his fortune, allowing him to obtain from the King of France the license for the production of iced water and citrus or bergamot sorbets.

What is certain is that the enterprising Sicilian, after having arrived in the French capital, in 1686, opened what is generally recognized as the first “Café” in the world: “Café Procope”.

In the Café, Fancesco would serve, in addition to coffee, water and bergamot and citrus sorbets, also a Gelato, innovative for its time, made with sugar instead of honey.
The Café Procope became so famous in those years that amongst his customers you could find people like Robespierre, Voltaire and Napoleon.
It was though this renowned Café that Gelato obtained its fame in Europe, becoming a commonly sold item by hawkers with street carts which were carried around the city roads.

And you? What flavors do you prefer when it comes to Gelato? What are your favorite varieties? And where are the best places to enjoy it?

If you want to try to prepare the Gelato at home you can follow the recipe of our chefs!

If it were possible to take a walk through the streets of imperial Rome, in fact, you would certainly stumble upon a hawker selling “panis ac perna,” grape must sandwiches stuffed with ham cooked in the water of dried figs. The ancient Romans used to enjoy walking through the streets of the city, while munching on one of these sandiwiches.

On second thought, there are many traditional Italian foods that could be considered street food: gelato, panzerotti and arancini. There are dozens of Italian recipes for foods to be consumed rapidly the street and that are often the result of centuries-old traditions.

Italian rice balls or arancini, for example, are commonly made in Sicily. Arancini are prepared throughout the island, where they are are packed, stuffed and fried differently in different areas. In the west, in fact, they usually called “arancine” (female form) and usually have a spherical shape, similar to that of a small orange, while in the east are called “arancini” (male form) and have a conical shape.

These small differences, however, do not affect the taste of this succulent treat. The classic recipe calls for a meat sauce as the filling, but now there are several variants that include fillings of all types, including fish, vegetables or cheese sauces.

As mentioned, the story of these particular preparations is quite old and dates back to around the tenth century, when, during the Arab domination of the island. At the time, there was a custom of placing a large plate filled with saffron rice enriched with meat and vegetables in the center of a banquet table. Guests were encouraged to help themselves by taking a handful of rice. Originally, therefore, the Sicilian rice ball was nothing but a ball of rice accompanied by some seasonings.

Later, the court of Frederick II came up with the idea of breading and frying the rice balls so that the emperor could carry them with him while hunting. The balls were easily transportable, non-perishable and tasty. Arancini were probably created to meet the need of those looking to consume a meal in a hurry because they are busy with other things, just as it happens today with street food. Rice balls have remained popular in Sicily where it is easy to find people of all ages who are about to bite into one of these delicious rustic snacks.

If you have a planning a trip to Sicily, then I suggest you buy a freshly-fried rice ball in a deli and enjoy the island while taking a stroll through the streets of the city. However, if you do not have the good fortune of having a trip planned to Sicily, you can make your own arancini at home using this recipe created for you by our chef!

We also suggest a brief review of press articles on our initiative to defend and spread the authentic Italian cuisine around the world:

The Telegraph: Recipes from Tempo restaurant, London

Gazzetta di Parma: Un certificato per gli chef che fanno cucina italiana

CATERING - Giornale della ristorazione e dei consumi fuori casa: Presentazione a Parma de Italian Cuisine Certification Program, I protagonisti del simposio ad Academia Barilla, Il Leading Italian Cuisina Master Chef Pietro Rongoni ci racconta il mercato russo

Gelato Experience – Carpigiani Gelato University: The future for Italian Cuisine (and Gelato) in the world is bright!

Euposia – La rivista del vino: Il Primo Certificato di Qualità per gli Ambasciatori della Cucina Italiana nel Mondo

Il Girone dei Gourmet: Il Primo Certificato di Qualità per gli Ambasciatori della Cucina Italiana nel Mondo

INformaCIBO: Intervista a Rosario Scarpato, Presidente Onorario del GVCI, sul primo programma di Certificazione della cucina italiana autentica e di qualità nel mondo, Il primo certificato di qualità per gli Ambasciatori della cucina italiana nel mondo

Teatro naturale: Parma, giornata di incontri su futuro cucina italiana nel mondo

Italgrob.it: Cucina: il primo certificato di qualità per i professionisti italiani

Viniesapori.net: Academia Barilla: il primo Certificato di qualità per gli Ambasciatori della cucina italiana nel Mondo

Italia a tavola.net: “Cpic”, la nuova certificazione per la vera Cucina italiana nel mondo

Con i piedi per terra: Certificazione di qualità per gli ambasciatori della cucina italiana

Epulae News: Il primo Certificato di qualità per gli Ambasciatori della cucina italiana nel Mondo

Parma in pentola: Ambasciatori della vera cucina italiana nel Mondo

Parma qui: Academia Barilla, Meeting Internazionale

Più Cucina: Parma: Il futuro della cucina italiana nel mondo

We remind you also that you can find main interviews of the day and many more videos and information on our website, on our facebook page and on our youtube channel!

One of the most classic examples is pasta served as side dish in many “Italian style” restaurants abroad.
This, and several other misconceptions, in fact, derived from the unique structure of Italian dining which is not familiar to anyone who was not born in the “Bel Paese”.

In many culinary traditions around the world the meal is based on a main course or “dish” which is preceded or followed by dishes of secondary importance. You could delete all the “non-fundamental” dishes and you would still have a one-meal dish usually prepared with meat or fish.

The Italian gastronomy, however, contemplates two main course dishes: the first course dish (“Primo”) and the second course dish (“Secondo”).
The first course dish is usually a plate of pasta or rice (dressed with proper sauces), served by itself, while the second dish is usually a simple meat or fish recipe.
This does not mean, of course, that Italians necessarily dine everyday with at least two-course meals: lunch in midweek is quite commonly made of just the first course or only the second, but the important issue is that the “weight” of the two courses is practically equivalent in the structure of the meal.

A classic Italian meal would be composed of:
1) the starter – a light and tasty dish which introduces the meal
2) the first dish – usually a plate of pasta or rice, accompanied by a sauce, or soup
3) the second dish – meat or fish based recipe
4) the side dish – usually a salad or cooked vegetables (prepared according to some recipe), which is served with the second dish
5) pudding or dessert – usually a piece of cake, a semifreddo or a cup of gelato, which ends the meal before you go to coffee.

When Italian recipes are reinterpreted according to other traditions, it’s easy to adapt them to foreign meal structures, thus creating some misunderstandings and “culinary errors” like transforming a first course dish into an entrée or even in a side dish for the main course.

Although there is some sort of explanation for these “errors”, it’s more likely that they have historical and social reasons. In Italy, pasta has earned through time an increasingly important position within the structure of the meal because of the difficulty for different social strata to access expensive ingredients to prepare a main course dish. In some cases pasta replaced the main dish, in others it joined the main dish becoming equally important.

To finish this “guide” on the structure of Italian dining is necessary, however, to keep in mind that there is often an exception to every rule, which in this case is represented by Pizza.
In a system with two main dishes, Pizza is incompatible, thus becoming the true Italian one dish meal… but more about that soon in an upcoming post!

In the presence of many international chefs, ambassadors of Italian cuisine in the world, Gianluigi Zenti (AD Academia Barilla) conferred the title of “Italian Cuisine Master Chef” ad honorem to the chefs Mario Caramella, Cesare Casella, Domenico Crolla, Donato De Santis Angela Hartnett, Arima Kuniaki, Mark Ladner, Paolo Monti, Pietro Rongoni, Giulio Vierci, Yoshi Yamada, Luigi Passano.
All of these professionals, while differing for stories and experiences, are in fact united by a deep understanding of the principles governing the Italian food and their ability to spread the knowledge of this cuisine in the world.

The ICMC, in fact, is the highest honor for chefs who, following the unwritten rules that make it unique Italian cuisine, have contributed significantly to the introduction, dissemination and preservation of Italian cuisine in the countries in which they carry out their activities.

There is no doubt that the ‘Italian food “is experiencing a moment of splendor in the world but to an increasing spread of authentic products is also a lot of confusion about what is the Italian gastronomy .

As we saw in our recent article, in fact, too often the cuisine of the Bel Paese is subject to misunderstanding and confusion and, in some cases, encourages the proliferation of products not authentically Italian, which do not even know the principles that govern our culinary culture.

And it is the restaurants around the world which play a major role in the dissemination and education of these principles abroad.
On one hand it is estimated that worldwide there are at least seventy thousand restaurants so called “Italian”, but on the other most of these so called “Italian” restaurants don’t offer the right service and quality, and unfortunately not all customers know what true “Italian” food tastes like.

Solely to defend the good name of Italian cuisine in the world and maintain high standards, Academia Barilla recognized as essential the establishment of a program such as the “Certification of Proficiency in Italian Cuisine “(CPIC), which is able to prize those chefs who have the skills and knowledge in order to disseminate authentic Italian gastronomic culture around the world.

The CPIC will finally set a standard that allows chefs to create a network of excellence, testimonials of success of Italian cuisine abroad. This certification is, in fact, designed specifically for those foreign chefs who already have this knowledge and experience, and allow them to pass a test of theoretical and practical exams that qualifies them for all purposes as standard bearers of the kitchen Italian.

For those who want to best prepare for this exam, in addition, Academia Barilla has introduced Learn @ Work, a program that offers courses to practice full immersion for all those who aspire to specialize in specific subjects.

This way Academia Barilla believes that the standard of the chefs who are ambassadors of Italian cuisine in the world is bound to rise leading to greater understanding of authentic Italian food culture.

The Neapolitan pizza, especially in its variant “margherita” is without doubt the most famous Italian dish in the world, to the extent that if you try searching on google images the phrase “Italian recipes”, the search engine will provide you with a series of images of pasta dishes as well as several photos of the classic pizza Margherita.

In the next few days occurs the anniversary of the birth of this famous recipe: although there are very few traditional recipes for which you can determine precisely the date of birth, pizza Margherita is certainly one of them.

Its birthday is celebrated each year on the 11th June because, according to history, “la pizza Margherita” was established in Naples in the first days of June 1889.

At that time pizza was already a typical Neapolitan dish: from the beginning of the eighteenth century in Naples had spread the custom of dressing a disk of baked bread dough with tomato sauce, at the point that the first Pizzeria was founded already in 1738, the Antica Pizzeria Port’Alba, which still exists to this day.

Until June of 1889, however, the pizza was usually served topped with tomato sauce or other ingredients such as cheese, and although it is likely that someone before had had the idea to add the mozzarella to the tomato sauce, it is certain is that it was Raffaele Esposito, owner of the pizzeria so called “Pietro … e basta così”, to bring to stardom this combination.

Margherita of Savoy

Right at the beginning of June, in fact, Raphael was called at the Reggia di Capodimonte to prepare the pizza for King Umberto I and his wife, the first Queen of Italy, Margherita of Savoy, who in those days they were staying in Naples.

Raffaele Esposito decided to offer three different pizzas: one seasoned only with olive oil and cheese, one garnished with small fish and, finally, one of his own invention topped with mozzarella and tomato with the addition of a few leaves of fresh basil to remember the colors of the Italian flag in honor of the royal couple.

The Queen liked this last version of pizza so much pizza that she wished to compliment Raffaele who, out of gratitude, decided to call this variant “Pizza Margherita, in her honor.

Although this story may seem a bit fancy, its authenticity is attested by a letter from the Chief of the Royal House renewing his compliments for the excellency of the dish.

This letter is to this day displayed on the walls of the pizzeria Raffaele Esposito which is still open although has changed its name to “Antica Pizzeria Brandi“.

Over time, thanks to the many Italian immigrants in the world and especially in the period after the Second World War, pizza is now appreciated all over the world becoming the standard bearer of Italian gastronomy and one of the most popular dishes in around the globe.

To celebrate the 122nd anniversary, we at Academia Barilla thought you would have appreciated the video recipe for Pizza Margherita, prepared by our chef Mario Grazia!

Buon Appetito!