Descrizione

Salad is so rich in shapes, colors, textures, flavors, and aromas: it is a feast for all the senses and in all senses. From the simplest, such as lettuce from the field dressed with a drizzle of oil, a few drops of lemon, and a pinch of salt, on to the most elaborate and creative, combining herbs, flowers, fruits, meats, fish, and whatever else inspires. The “original” salad, composed of vegetables, raw or cooked, is appreciated in all the gastronomic traditions throughout the countries of the world. Academia Barilla, an international center dedicated to the diffusion of Italian gastronomy, has selected the 50 salad recipes presented in this book. Many of these belong to Italian cuisine, whether for their use of Mediterranean products or for their regional typicality. Some of the preparations, such as the Salade Niçoise or the Greek Salad, come from other culinary universes. Academia Barilla chose them because like Italian cuisine, they have high quality ingredients, a subtle balance between tradition and innovation, and, above all, a joyous spirit, a vivacity, a lively swing. That gaiety – so typical of Italy, and indispensable – that should burst forth from every salad, to let everyone know it is truly worthy of the name.