header i-Italy

You chose: eataly

  • 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.
  • Pizza alla Pala
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(June 06, 2017)
    A favorite Roman street food, pizza alla pala is topped with fresh ingredients and served on its namesake paddle. Compared to the wood-fired Neapolitan pizza, it's made with a denser dough and baked in an electric oven, giving us a delicious crispy flatbread.
  • Gnocchi Alla Romana
    Roman-style gnocchi are not made from potato, ricotta, or squash but from semolina flour, which is manipulated into a thick dough, cut into disks, and baked. In this recipe, we've paired the satisfying gnocchi with a creamy besciamella sauce.
  • Suppli al Telefono
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(May 19, 2017)
    Pasta alla carbonara has humble roots in the Apennine hills of central Italy, not far from Roma. The dish was known as the shepherds’ favorite as they roamed the hilly pastures following the movement of flocks, a practice known as transumanza, thanks to its simple, readily available ingredients: egg, guanciale, and cheese.
  • 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.
  • Eataly is funding an air-filtration system that will extend the painting’s life by an estimated 500 years, nearly doubling its current age. The Italian food mecca shared the details of the installation at an international press conference linked between New York, Milan, and São Paulo, Brazil.

Pages