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  • Dining in & out: From Eataly Magazine
    Eataly Magazine(April 05, 2018)
    In Italy, nearly every kitchen is stocked with not just one set of extra virgin olive oil and balsamic vinegar — but two, or even three. Why? We like to use the Italian staples in different ways, from sizzling up spring onions to drizzling over roasted veggies. Discover our secrets to cooking with olive oil and balsamic, then get ready to sizzle and drizzle like a pro!