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  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(February 23, 2017)
    Typical to Venezia, this flavorful recipe for black risotto with squid ink and shrimp incorporates ingredients that are readily available from the lagoon. Enjoy this traditional dish with a glass of white wine, and you will be transported to the canals of the "Floating City"!
  • Dining in & out: Articles & Reviews
    N. L.(April 14, 2016)
    If someone were to say there is no such thing as Italian cuisine--that instead there are Italian cuisines--they would be perfectly right. As in architecture and history, Italy’s great eno-gastronomical asset is its diversity. Which brings us to this small selection of restaurants in New York dedicated to Northern Italian cuisine and its variety of rich flavors. From polenta to farinata, braised meat to pesto, risotto Milanese to liver alla veneziana: there are so many interpretations of these dishes that take us back to the ambience of that part of Italy underneath the Alps. And don’t forget the wines...
  • Dining in & out: Articles & Reviews
    Dino Borri(February 26, 2016)
    Six out of ten people in the world subsist on rice; after wheat, it’s the most consumed grain, providing more than half the world’s population with over 50% of its calories. Nearly all rice production—94%—is concentrated in the Far East, and a good 8,000 varieties are known and grouped by grain length.
  • Dining in & out: Articles & Reviews
    Natasha Lardera(November 20, 2014)
    A beautiful book equally at home on the countertop and the coffee table, a rare gem first published in Italy in 2011 that has now been translated into English with a foreword by renowned Chef and Culinary Educator Cesare Casella.
  • Dining in & out: Articles & Reviews
    sandy amato(March 05, 2014)
    From the city of Romeo and Juliet comes a traditional “risotteria” run by a family that has been in the rice business for ages. The Melottis have a history of cultivating and processing rice according to traditional procedures. They only use their own product, which you can also buy at their Risotteria.