Salad is so rich in shapes, colours, textures, flavours, 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 centre 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 Nicoise 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. AUTHOR: Academia Barilla founded in Parma, the heart of the so-called Food Valley, is appreciated for its extraordinary food products from Parmesan cheese to Parma ham, to pasta and various specialties. The Academy promotes courses that spread knowledge about the Italian gastronomic tradition, distributes the best Italian products, and spreads Italy's culinary culture through publications like this one that recount the unequaled gastronomic riches of the country. ILLUSTRATIONS: Colour photographs