Academia Barilla, www.academiabarilla.com, Italian, Chef’s Recommendations, Where to buy Italian ingredients, Online, Web, Website, Food Tours, Gastronomic Library, Italian Food Academy, Italian Recipes, Shop, Where to shop, Pasta, Extra Virgin Olive Oil, Pasta, Balsamic Vinegar, Prosciutto, Cheese, Herbs, Salt, Antipasto, Sauces, Gourmet Products, Chef Ethan Stowell, Anchovies and Olives, How To Cook A Wolf, Staple & Fancy, Tavolàta, Seattle, WA, Washington
“We buy a ton of stuff from Accademia Barilla, an Italian food specialty company. I know that every product in their line will be great. From their prosciutto di parma, pecorino toscano, Sicilian olive oil, they just produce very high quality food items.”
- Chef Ethan Stowell
Academia Barilla
September 17, 2012
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The Emilia-Romagna region is Italy’s gift to the world. By law, prosciutto di Parma and Parmigiano Reggiano cheese can only be produced in Emilia-Romagna. Tortellini, anolini, cappelletti, hand-rolled strozzapreti, lasagna and macaroni and all pastas originating from this area. Traditional aceto balsamico, or balsamic vinegar, from Modena is their black gold.
Chef Ethan Stowell, owner of Seattle restaurants Anchovies and Olives, How To Cook A Wolf, Staple & Fancy and Tavolàta, doesn’t pack a bag when he wants the best from Italy, he just shops online. “We buy a ton of stuff from Italian food specialty company Academia Barilla.”
Academia Barilla is based in Parma, Italy, and supplies many of America’s restaurants with imported Italian foods, but also sells to the public.
“I know that every product in their line will be great. From their prosciutto di Parma, pecorino Toscano, Sicilian olive oil, they just produce very high quality food items.”
The Academia Barilla website is also a great resource for recipes and products, cooking classes, a gastronomic library and food tours.
