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You chose: antipasto

  • Dining in & out: From Eataly Magazine
    Eataly Magazine(August 28, 2018)
    So you know you love prosciutto. Who wouldn't? The cured pork makes almost everything taste better with each thin slice. But how creative can you get with this Italian specialty in the kitchen? Very, it turns out. Find five new ways to pair and serve prosciutto
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(January 13, 2018)
    The antipasto platter is the answer to every host's prayers. Sweet yet salty, elegant but easy, the platter promises to satisfy all tastes and improve any occasion. From small gatherings to large events (to even desk lunch), this antipasto will win it all.
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(January 04, 2018)
    Parmigiano Reggiano DOP, the "King of Cheeses," is front and center in this incredibly simple but incredibly tasty recipe. Taking just moments to prepare, these savory "snaps" make a creative addition to your antipasto platter, pairing alongside winter soup, or even just a tasty cooking snack in the kitchen.
  • Suppli al Telefono
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(May 01, 2017)
    Romans describe supplì as "al telefono" because when you pull one of the rice croquettes apart, long strings of mozzarella stretch between halves, much like an old-school telephone.