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  • Dining in & out: From Eataly Magazine

    How to Cook an Italian Steak

    Eataly Magazine(January 09, 2019)
    In Italy, like many other parts of the world, red meat at the table is a symbol of luxury. In the past, meat was reserved as a special treat for Sundays and special occasions. Nowadays, Italians can afford to eat steak more frequently, but it is still treated with great reverence and care. What's their secret? Discover our guide to cooking the ultimate Italian steak below
  • Dining in & out: From Eataly Magazine

    How to Make Fresh Egg Pasta Dough

    Eataly Magazine(June 16, 2018)
    Making fresh pasta may seem daunting, but it is a simple luxury that you can enjoy every day. Follow our five-step guide, and learn how to transform basic ingredients into fresh pasta with only your hands and a rolling pin – just like nonna!
  • PastaMania #1. "Fettuccine al ragù"

    PastaMania #1. "Fettuccine al ragù"

    (June 19, 2014)
    Fettuccine literally means "little ribbons" and refers to the shape of the pasta. It's a flat, thick egg noodle popular in central Italy, and it is often eaten with ragù—a special, slow-cooked meat sauce. There are several regional variations of ragù in Italy, the most famous being Neapolitan and Bolognese. The one presented here is Bolognese, from Emilia-Romagna.
  • PastaMania #2. "Penne zucchine e gamberetti"

    PastaMania #2. "Penne zucchine e gamberetti"

    (June 19, 2014)
    In Italy "Gamberetti e zucchine" is one of the best known "mari e monti" dishes (Italian for "surf and turf"). Gamberetti cover the sea and zucchini come from the soil. This southern-Italian dish is very popular in the area stretching from Naples to the coasts of Sorrento and Amalfi, a very rocky coastline with mountains overlooking the sea.
  • PastaMania #4. "Spaghetti alla Puttanesca"

    PastaMania #4. "Spaghetti alla Puttanesca"

    (June 19, 2014)
    This celebrated Southern dish is comparatively young for Italian standards; its popularity spiked in the 1960s. It gets its name from the word "puttana", meaning (pardon our Italian) "whore." Nobody really knows where this name comes from, but some argue that it's a reference to the sauce's hot, spicy flavor. It's also a quick, cheap meal--not politically correct, but definitely tantalizing.
  • PastaMania #5. "Bucatini Cacio e Pepe" (Bucatini with Cheese and Pepper)

    PastaMania #5. "Bucatini Cacio e Pepe" (Bucatini with Cheese and Pepper)

    (June 19, 2014)
    Traditionally a Roman dish, "Cacio e pepe" is also popular in other regions throughout central Italy. The name "cheese and pepper" refers to the two basic ingredients of this simple yet tasty dish. But, as you will soon discover, there is a third "miracle ingredient" not mentioned in the name.