Italian cuisine, highly esteemed, sought out and imitated throughout the world, derives its rich tradition from the variety and diversity of its products and types of preparation. In a land divided into 20 regions, each with its own distinctive terrain, climate and history, it is not surprising that very different culinary traditions have developed between the north and the south of Italy. Extremely diverse, yet with a common denominator: grain, flour and pasta. Academia Barilla, in its promotion of Italian Gastronomical Culture, is dedicated to this principal national dish of pasta. Visit various Italian regions with more than 130 pasta recipes: fresh, dried, stuffed, long, short, etc; travel from the Val d’Aosta to Sicily in the search of the best flavors and age old pasta traditions.