IDENTITÀ GOLOSE & EATALY HAVE TEAMED UP, TO PAIR UP 12 ALL-STAR CHEFS
6 of Italy's most notable chefs will join forces with 6 of New York City's most celebrated chefs -
6 incredible cooking demos with 12 delicious dishes
One of the most spectacular Italian culinary events was held at Eataly in NYC last week...
EatItalian.com had the pleasure of spending time with illy coffee throughout the New York City Wine & Food Festival in featuring their new line of single origin coffees, Monoarabica. illy has a rich history which began in 1933 when Francesco Illy developed the modern espresso machine. Today, illy is available in 140 countries...
Profiteroles with Ricotta Mascarpone
1/2 cup water
1/4 cup unsalted butter, cut into pieces
1 1/2 teaspoons plus 3 tablespoons sugar
Pinch of salt
1/2 cup all purpose flour
3 large eggs
1 (8-ounce) container mascarpone cheese
3/4 cup ricotta cheese
1 teaspoon vanilla extract
THEORY OF THE BISTECCA ALLA FIORENTINA
By the Butcher of Panzano
TEORIA DELLA BISTECCA ALLA FIORENTINA
Given that the Bistecca alla Fiorentina (a Florentine-style T-bone steak), is already one of the most supreme physical pleasures in this earthly life, it follows that this dish cannot be "improved upon...
3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese (1 scant cup)
1/2 cup chilled heavy cream
2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
2 tablespoons sweet Marsala wine
18 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup fine-...
1-1/4 cups sugar
1 cup + 3/4 cup cold water, divided
Zest of 4 organic lemons
1-3/4 cups fresh lemon juice
1/2 cup + 2 tablespoons limoncello
In a saucepan, combine sugar and 1 cup water. Simmer over medium-low heat, stirring constantly, until the sugar dissolves and...
Pappardelle with Pork Ragu
3 tablespoons extra-virgin olive oil
1 carrot, finely chopped
2 ribs celery from the heart with leafy tops, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry white wine,...
Save the date for high fashion and good taste as we announce the opening of applications for ALMA Graduate School MBA program at the prestigious University of Bologna.
Join us as we host influencers from the world of higher education, high fashion and haute cuisine right here in New York City.
Hosted at ultra chic kitchen design...
1 pound Asparagus Trimmed And Cut Into One-inch Lengths
2 Tablespoons Olive Oil
1 whole Leek Quartered Lengthwise, Rinsed Thoroughly To Remove Grit, And Sliced
1-½ cup Risotto Rice
½ cups Dry White Wine
1-½ quart Chicken Broth
1 cup ...
Orecchiette with Sausage and Peas
1 lb Orecchiette (or conchiglie or lumache)
1 lb Italian sausage, out of its casing
1+ cup peas
1+ cup chicken stock
1 onion, diced.
1/4 cup olive oil
Salt and pepper
1/2 cup Parmigiano-Reggiano (grated)
In a large skillet, sauté the sausage...
Celebrating 30 years of bringing food education to the table
The American Institute of Wine and Food & GE Monogram Design Center present:
The Lunchbox: Past, Present & Future
A Days of Taste® Fundraising Event
Monday March 19th, 6:00 p.m.
Linguine con Vongole
This is one of our all time favorite dishes and recipes!
2 tablespoons kosher or sea salt
1 pound linguine
12 tablespoons olive oil
4 cloves garlic, thinly sliced
2 pounds clams
1 tablespoon plus 1 teaspoon red pepper flakes
1 cup dry white wine (you can substitute a good quality...
Penne with Sausage
2 tablespoons olive oil
1 small yellow onion, sliced thin
1 pound crumbled sweet Italian sausage meat (stuffing from 4 links)
1 cup heavy cream
salt & pepper to taste
1 pound penne pasta
freshly grated Parmagianno-Reggiano cheese
Heat olive oil in a medium sauce pan over medium-...
Topini di patate are the Florentine counterpart of gnocchi, but are made into the shape of "little mice".
Topini are versatile, and may be served with a variety of sauces - fresh tomato, butter and cheese, pesto.