This book offers 200 quick recipes, appetising and tempting but at the same time easy also for enthusiasts with little experience, designed and tested by the chefs of the Academia Barilla, Parma, Italy. Minimum effort and maximum taste for fun cooking fresh foods own of the italian tradition, from the starters to pasta dishes, from seconds to original proposals for inviting menu, all with simple and genuine ingredients that contribute to the creation of rich dishes and different. colour throughout