Home Getting together Questions to the Chef The world of Barilla Italian Cooking The Country of Flavours Pleasure & Well-being Getting together My Recipe Book Questions to the Chef Ask the expert Subscrive to our Newsletter Questions to the Chef Select a category All the categories Pasta and first courses Souces, toppings & condiments Vegetables Herbs and spices The Chief 's suggestion From the vast store of experience accumulated by the Barilla Chefs, answers for all the most frequently asked questions regarding some of the main points of Italian cuisine: Pastas and First Courses; Sauces, Toppings and Condiments; Vegetables; Herbs and Spices; the Chef’s Suggestions. If you have any questions or doubts, just send them to us. The Barilla Chefs will periodically answer a selection of the questions that are sent to the publishing office in an effort to clarify and satisfy everyone’s curiosity. By establishing a dialogue you can help us to make the Barilla site more complete and interesting. The most recent question > How can you cook zucchini so that it is truly appetizing? And how can it best be used in a pasta first course dish? > How can you make a pasta sauce from fresh tomatoes? And how do you keep it from being acidic? > Which spices are best for bringing out the flavor of seafood in a sauce? > How do you prepare a pink sauce? How can it be used in first-course dishes featuring pasta? > How do I prevent béchamel sauce from clotting? | | |