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  • Dining in & out: From Eataly Magazine

    Sizzle and Drizzle

    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!
  • Taste the Mediterranean
    Dining in & out: From Eataly Magazine

    Panzanella (Bread Salad)

    EATALY MAGAZINE(April 20, 2017)
    Panzanella is the quintessential dish to throw together when you don't want to go to the store. The classic Tuscan salad calls for only a few simple ingredients: stale bread, misc. produce, and basic seasonings. Centuries ago in Toscana, when bread was baked only once a week, families would use leftover loaves by soaking the stale bread in olive oil and vinegar. The revitalized bread would be tossed with whatever fresh produce was available in the garden.