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  • Dining in & out: From Eataly Magazine
    Eataly Magazine(November 25, 2017)
    In the U.S., some may not know about a cold-weather delight that Italians love to enjoy around a fireplace at night or at festivals during this cozy season: the chestnut.
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(November 25, 2017)
    Calling a soup made from scratch "ribollita" is a bit of a misnomer. The word means "reboiled," indicating a leftover soup thickened with day-old bread. This kind of dish is typical to la cucina povera, a traditional style of Italian cuisine that literally translates to "poor cooking."
  • 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.
  • 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.
  • Dining in & out: From Eataly Magazine
    Spring is finally here! Celebrate the fresh produce of the season with a bright ravioli recipe that wraps sweet spring peas in fresh pasta dressed in a refreshing lemon-butter sauce. In other words: arrivederci, winter.

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