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  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(July 03, 2019)
    Torino is known for its desserts, such as its namesake torrone, Italy’s answer to nougat, and dark chocolate. A crowd pleaser this traditional chilled dessert features both.
  • 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
    Like so many of Italy’s best dishes, bruschetta owes its origins to la cucina povera, whose customary marriage of frugality and ingenuity among Italy’s peasant class dictated that nothing edible ever be tossed out. In the case of bruschetta, stale bread is made over to something not just edible but really tasty, by the mere act of toasting and topping with quality ingredients like sun-ripened, organic tomatoes and an impeccable extra virgin olive oil.
  • 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.
  • 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.
  • Carciofi alla romana
    Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(May 01, 2017)
    For the most flavorful dishes, we recommend cooking in season. Right now, our chefs are feeling this simple recipe that highlights fresh artichokes and transports us to Roma in the springtime.
  • Dining in & out: From Eataly Magazine
    Torta pasqualina is a beloved Easter pie in Italy. Originally from Liguria, the dish is now popular all over the peninsula. The pie is made with puff pastry and a spring green, such as artichoke, chard leaves, or in this case, spinach. In the past, the recipe had stronger religious tones: it was made with 33 sheets of very thin pastry, one for every year of Jesus’ life to celebrate Easter.
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(March 29, 2017)
    Spring has finally arrived. To celebrate the fresh flavor, reach for pinzimonio, a Tuscan salad featuring seasonal vegetables. We love this flexible recipe because it is based on only the freshest seasonal vegetables. As a result, each pinzimonio is unique.

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