header i-Italy

Articles by: Eataly Magazine

  • Dining in & out: From Eataly Magazine
    Eataly Magazine(July 10, 2017)
    Perfect for a warm summer evening, this simple recipe for whole grilled fish beautifully highlights the fresh flavor of the catch of the day. And if you’re cooking your summer seafood feast in the kitchen, don’t worry: we’ve included the directions for grilling and roasting the fish indoors, as well.
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(July 10, 2017)
    Offering fresh, briny flavors of southern Italy, pasta with sardines is a traditional dish in Sicilia. Bucatini, a long and hollow pasta, perfectly picks up the simple sauce, which is perfectly balanced with sardines, wild fennel, and other herbs. Make this sunny recipe to transport your kitchen to the Sicilian islands!
  • 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.
  • 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.
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(May 23, 2017)
    Leave it to the fiery Romans to give us pasta all'arrabbiata. Cooked in a tomato-based sauce, this "angry" pasta is spiced with crushed red peppers. Our simple recipe will take you all of 30 minutes to prepare while delivering a complex depth of flavor. Whip this up for a workday dinner tonight; repeat tomorrow.
  • 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.

Pages