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  • Last summer, doing our annual browsing at the packed Italian Pavilion at the Summer Fancy Food Show in New York, we met Maria Teresa Sassano, a businesswoman from Puglia and National Vice President of the Small Industry Committee of Confindustria, the largest industrial organization in Italy (see box to the right). We hung back to talk with her about women’s roles in Italian industry and her personal efforts to promote the internationalization of small and medium-sized Italian companies.
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(July 26, 2018)
    Paccheri are wide tubes of pasta with lots of room for capturing a savory, chunky sauce. Typical to southern Italy, this recipe for paccheri with seafood transports us to sunnier days on the coast, watching the sun glance off blue-green waves, even on the coldest winter days.
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(June 16, 2018)
    Making fresh pasta may seem daunting, but it is a simple luxury that you can enjoy every day. Follow our five-step guide, and learn how to transform basic ingredients into fresh pasta with only your hands and a rolling pin – just like nonna!
  • The Italian luxury fashion house Dolce & Gabbana partnered with the Italian pasta maker Pastificio di Martino to produce an extremely limited edition tin of pastas along with a special D&G-designed apron.The new packs have become real postcards from Italy. And look around you, if you're in New York: you could meet giant postcards ...
  • Dining in & out: From Eataly Magazine
    Eataly Magazie(April 05, 2018)
    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.
  • 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!
  • Massimo Sola's "Almost Carbonara," last year's best pasta dish in New York
    Attention, foodies! On Friday, June 23, a panel of food experts at the James Beard House will select the winner of this year’s Primo di New York competition, i.e. the pasta dish you’re going to have to try stat!
  • Three different kinds of wheat and rye flour.
    Flour has always been a primary source of nutrition for humans, especially Italians, especially because flour is used to make bread and pasta, two staples of the Mediterranean diet.

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