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  • Challah, a special bread in Jewish cuisine, typically eaten on ceremonial occasions such as the Pèsach
    Dining in & out: From Eataly Magazine
    This year, March 30 marks the first day of Pèsach, or Passover, the eight-day festival commemorating the liberation of Israelites from slavery in ancient Egypt.
  • Culatello di Zibello served at Eataly
    Dining in & out
    Dino Borri(December 27, 2017)
    Culatello di Zibello represents the heritage and the richness of Zibello, a town in the province of Parma, nestled along the Po river and wrapped in its fog. That fog, or really, the Po Valley climate, is the key factor in properly aging this king of cured meats. The art of its production has been handed down from generation to generation and contains the story of a land, the traditions of its people, and the characteristics of its terroir.
  • Facts & Stories
    S. K.(November 17, 2017)
    Eataly founder Oscar Farinetti expands his brand of food halls in a big way. November 15th marked the grand opening of FICO Eataly World, a gastronomical and educational emporium dedicated to the tradition of Italian food. The park is located in Bologna, a city known for its rich cuisine.
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(June 29, 2017)
    Over the past few years, we've perfected the ultimate recipe for a successful Fourth of July weekend: kiss French, eat Italian, and celebrate America.
  • Fusilli Freddi, or Pasta Salad
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(June 20, 2017)
    Simple and light, this Sicilian recipe pairs in-season eggplant with tasty tuna to serve up Italy’s answer to pasta salad. In other words: meet your colorful — and not-sad — "lunch al desko."
  • Cicorie alla Griglia
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(June 16, 2017)
    The perfect accompaniment to your summer cookout, this light but satisfying grilled salad features chicory topped with flavorful Italian pairings. The members of the chicory family – which includes escarole, endive, and radicchio – have a pleasantly bitter edge that can be tamed just enough by the heat of the grill and balanced by the drizzled balsamic vinegar, toasted pine nuts, Parmigiano Reggiano, and currants.
  • Pizza alla Pala
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(June 15, 2017)
    Stuffed zucchini blossoms are a beautiful early summer treat. The petals’ delicate, vegetal taste perfectly complements the creaminess of the ricotta filling, creating a light but deeply flavorful appetizer.
  • Esordio di successo a Boston per "Wine Hunter", l'evento ideato dagli organizzatori del Merano Wine Festival con l'intento di presentare nuove aziende vitivinicole italiane e di proporre nuovi modelli per la promozione del vino in italiano.

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