In many countries, food is as important to a culture as the language.

Yet as the pace of life quickens, and good food turns to fast food, the recipes that have been passed on for generations can be lost.

In order to prevent this loss, the new Academia Barilla center in Parma, Italy is working to preserve and perfect Italian recipes from the past.

The academy serves as a cultural center for Italian gastronomy professionals, and a culinary school, where those interested in Italian food and culture can learn the techniques and tastes that make up Italian cuisine.

Parma, the home of the academy, is renowned as the Italian "food valley" and is home to the new headquarters of the European Food Authority.

With its rich culinary traditions, Parma's Emilia Romagna region, is also home to many of Italy's most prized food products and industries, including Parmigiano Reggiano, Prosciutto di Parma, Culatello, Salame di Felino and the precious Fragno truffles.

Using these traditional ingredients and recipes, members of the academy strive to educate consumers about how their food and drink choices influence gastronomic diversity and richness.

Featured are a few Italian recipes with both historical value and unique flavors.

Originally a rich dish served on the Tuesday before Lent begins, this southern Italian lasagne features rich ingredients that would not be eaten again until Easter. Today it is a favorite dish on winter Sundays.Sauce2 small carrots, finely chopped2 small stalks celery, finely chopped1 small onion, finely chopped3½ ounces bacon, minced¼ cup extra-virgin olive oil¾ pound ground pork1 tablespoon fresh marjoram1¼ cups wine1¼ cups tomato sauce2 hard-boiled eggs, thinly sliced10 ounces ricotta cheese7 ounces fresh mozzarella cheese, cut into ½-inch cubes2 ounces Parmigiano Reggiano cheese, gratedPasta3 cups unbleached all-purpose or Italian flour1 teaspoon salt6 eggs1 tablespoon extra-virgin olive oilIn a large saucepan or Dutch oven, sauté carrot, celery and onions in minced bacon and olive oil until onions are translucent. Add ground pork and sauté until browned.Add wine, sprinkle with marjoram, season with salt and pepper and cook until wine has evaporated. Add tomato sauce and lightly simmer for one hour, adding broth if necessary to maintain sauce consistency.While the sauce cooks, prepare the pasta as follows.Pour the flour and salt into a bowl or onto a board and form a well in the center. Lightly beat the eggs and olive oil, and pour into the center of the well.Using your hands or a fork, draw some flour into the eggs. Continue stirring until a clean finger can be pressed into the dough without sticking.Wash your hands and knead the dough for eight minutes until it is smooth. Roll with a rolling pin or press through a pasta machine until less thaninch thick. Dry for ten minutes and cut into 3 by 4-inch sheets.When the sauce is almost ready, bring a large saucepan of salted water to a boil.Gently add pasta, stirring lightly to avoid sticking. Drain and begin assembling the lasagne.Preheat oven to 375 degrees. Butter a 2-quart casserole dish. Put a layer of cooked pasta on the bottom, followed by a layer of half the meat and vegetable sauce, ricotta, egg slices and mozzarella. Repeat with another layer.Top with a final layer of pasta and sprinkle with grated Parmesan cheese. Bake for about 40 minutes until sauce is bubbly.Let sit at room temperature for about 20 minutes before serving.Makes 8 servings.

This easy pasta dish from the Puglia region in the south of Italy uses traditional orechiette, or ear-shaped pasta. Italians will use a local Ciliegina tomato, but on this side of the Atlantic a nice-sized beefsteak tomato will do.10 ounces orecchiette pastacup extra-virgin olive oil, divided1 clove garlic, minced4 anchovy filets, minced¾ pound broccoli, cut into florets and cooked in boiling salted water until barely tender, about three to four minutes, about 4 cups1 large tomato, diced2½ ounces Pecorino Toscano cheese, (about 1¼ cup) grated¼ cup almondsSalt and freshly-ground black pepper to tasteBring a large pot of salted water to boil over high heat. When the pasta water comes to a boil, add pasta.Preheat a large skillet over medium high heat. Add olive oil, garlic, and anchovy and cook about two minutes or until garlic is slightly brown.Add broccoli and tomato, season with salt and pepper and another tablespoon or two of olive oil. Turn the heat to low and cook for five minutes.Stir the pasta occasionally, until al dente, about 12 minutes. Strain, and add to the skillet.Toss with broccoli and tomatoes. Season with salt and pepper.Transfer to a large serving bowl and toss with Pecorino Toscano cheese and almonds.Makes 4 servings.

This classic from the northern Veneto region showcases stockfish, available in the U.S. as dry codfish. The fish should be soaked in water for 36 hours before cooking.1 pound cod filets, soaked in water overnight in the refrigeratorcup extra-virgin olive oil1 ounce salted anchovies minced1 clove garlic, minced¼ cup chopped parsley2 tablespoons all-purpose flour½ ounce grated Parmigiano Reggiano cheese1 cup milkSalt and pepper to tastePreheat a large saucepan over medium high heat. Add olive oil and onion and sauté until brown, about four minutes.Add anchovies, garlic and parsley and sauté another two minutes. Pour in milk.Mix flour and cheese on a plate. Blot fish filets with paper towels, dredge in the flour and cheese mixture and add to saucepan.Bring to a simmer and cook, uncovered, about five to seven minutes or until fish is opaque and firm and sauce is slightly thickened.To avoid breaking filets by turning, occasionally move the pan to move the liquid over the fish.Taste the sauce and season with salt and pepper. Transfer fish to plates and top with sauce.Makes four servings.