Steeped in tradition and popular beyond measure, Italian cuisine and its beloved icon – pasta – have beguiled the American palate and appetite for generations. But Executive Chef Lorenzo Boni at Barilla America’s Chicago headquarters and the research chefs at the famed Academia Barilla in Parma, Italy – the educational, research and culinary training center for Barilla – say a “new age of discovery” is transforming Italian fare. Both American and ...

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