With over 150 recipes showcasing pasta in all its forms, from timeless classics to cutting-edge creations, The Book of Pasta, published by international house Phaidon in collaboration with Barilla Group, pays tribute to pasta and the culinary expertise of Academia Barilla, Barilla’s distinguished culinary center established in 2004 to promote Italian cuisine.
Available in Italy through Phaidon’s distribution, this book offers more than a recipe collection; it is a journey into the heart of Italian culinary tradition that Barilla has championed for over 147 years. Structured in five chapters, the book covers a range from contemporary inventions to timeless classics, featuring over 30 pasta shapes, various ingredients, and refined preparation techniques. From the simplicity of fusilli with eggplant, tomato, and capers to the richness of orecchiette with sausage and zucchini, the book invites amateur and seasoned chefs to explore pasta’s remarkable versatility.
Dalcò Edizioni managed editorial coordination and writing. “We are honored to be part of this project,” says Paolo Dalcò, founder of Dalcò Edizioni, “contributing our expertise, developed over 30 years in food publishing, to such an esteemed brand. Through this volume, we join Barilla as ambassadors of Italian cuisine and its cultural heritage worldwide.”
ACADEMIA BARILLA: A PASTA ODYSSEY
At the heart of this editorial project is Academia Barilla, an institution that transcends teaching culinary techniques, preserving instead a rich cultural legacy. Based in Parma, designated by UNESCO as a Creative City of Gastronomy, Academia Barilla functions as a hub for culinary training and research, where chefs, food enthusiasts, and scholars gather to explore new gastronomic horizons.
“At Academia Barilla, we view pasta as the authentic expression of Italian culinary tradition, bringing people together across generations and cultures,” says Ilaria Rossi, head of Academia Barilla. “This book embodies that philosophy, leading readers through five chapters that range from simple everyday meals to gourmet creations. It celebrates pasta’s versatility, its history, and its pivotal role in both the Mediterranean diet and the future of global cuisine.”
The book opens with “Everyday Gatherings,” featuring simple, convivial recipes for sharing with family and friends, such as mini penne with arugula pesto and casarecce with anchovies. In the second chapter, “Gourmet Dishes” pushes boundaries with flavor pairings like fusilloni with red shrimp, mango, and raspberries. Regional specialties and unique shapes, such as fusilli, farfalle, and mafaldine, appear in the third chapter, dedicated to culinary creativity. Chapter four, “Living Well,” combines pasta with wellness, offering recipes using Barilla’s whole grain, gluten-free, and vegan options, including red lentil spaghetti and vegetarian carbonara tortiglioni. The final chapter, devoted to spaghetti, celebrates its iconic status with recipes like cacio e pepe and other classics.
Essays in each chapter delve into pasta’s multifaceted identity: from its historical and production techniques to its ingredients, its significance in well-being and the Mediterranean diet, and the unique qualities that define each pasta shape.
