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Articles by: Eataly Magazine

  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(March 09, 2017)
    Risi e bisi, which simply means rice and peas in the Venetian dialect, is the most famous of all risottifrom the region. In the days of the Venetian Republic, it was served before the Doge on April 25, the feast of San Marco and the national day. In Veneto, risotti are served all’onda, which literally means "on the waves." In fact, it means with quite a lot of liquid, rather like the city of Venezia itself.
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(March 02, 2017)
    Pasta may be Italy’s most famous first course, but rice is equally key to Italian cuisine. During the Renaissance, the swamps near Milano were turned into rice paddies, and rice has played a starring role ever since. One of our favorite Milanese dishes is Saffron Risotto.
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(March 02, 2017)
    These delicious little yeast cakes known as babà are normally soaked in rum, but since they are a specialty of Campania, we like to soak them in one of that region's signature liqueurs — tart limoncello. Then, present them garnished with strips of candied lemon and raspberries for a delicious finish.
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(February 23, 2017)
    Typical to Venezia, this flavorful recipe for black risotto with squid ink and shrimp incorporates ingredients that are readily available from the lagoon. Enjoy this traditional dish with a glass of white wine, and you will be transported to the canals of the "Floating City"!
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(February 16, 2017)
    Carnevale is a period of wild celebration and feasting that culminates on Martedi Grasso (Fat Tuesday), the day before the fasting period of Lent begins on Ash Wednesday. Enter: these decadent fritters.
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(January 25, 2017)
    Rich cheese, bronze-extruded pasta, and freshly-ground pepper — the ultimate comfort food, "cacio e pepe" is a Roman dish that will make you forget all about mac-and-cheese.
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(January 12, 2017)
    During these short, dark days, nature has granted us a bright, delicious boon: citrus!
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(January 12, 2017)
    Sweet and satisfying, this chocolate "salami" is always a crowd pleaser — and, even better, is very easy to make. Our recipe calls for only a few simple ingredients; as always, quality is key. We recommend using the finest chocolate, made with criollo cocoa and all-natural vanilla, and pure crunchy cookies.

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