Growing up, we had ribs at least a couple of times a week. Not the tender slow roasted, competition-style ribs of today, the ribs we used to slap on the Hibachi were very plain, seasoned with just salt, pepper and the omnipresent spice of the ‘70s: garlic powder. That’s it, that’s all - and it was great.
Earlier this year, I had the opportunity to visit the Academia Barilla in Parma, a centre dedicated to the preservation of Italian food culture with cooking classes, research and development projects, events and an epic Gastronomic Library that houses over 11,000 cookbooks dating back to the 16th century.
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