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IDENTITÀ GOLOSE 2012 NYC

Posted: October 22, 2012

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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...

Illy Park at the New York City Wine & Food Festival

Posted: October 17, 2012

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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

Posted: July 21, 2012

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Profiteroles with Ricotta Mascarpone Ingredients 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 1/2 cup...

BISTECCA ALLA FIORENTINA

Posted: July 19, 2012

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THEORY OF THE BISTECCA ALLA FIORENTINA By the Butcher of Panzano Dario Cecchini 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...

Tiramisu

Posted: July 16, 2012

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Tiramisu Ingredients 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-...

Limoncello Granita

Posted: July 15, 2012

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Limoncello Granita Ingredients 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 Preparation 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

Posted: May 17, 2012

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Pappardelle with Pork Ragu Ingredients 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,...

MBA Food & Wine

Posted: April 21, 2012

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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...

Easter Bread

Posted: April 06, 2012

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Easter Bread Ingredients * 2 1/4-3 1/4 C. flour * 1/4 C. sugar * 1 tsp. salt * 1 pkg. rapid-rise dry yeast * 2 eggs, beaten * 2/3 C. warm milk * 2 Tbs. butter, melted * 1 Tbs. anise seed * 1/2 C. candied fruit (optional) * 1/4 C. chopped nuts (optional) * 5 raw colored eggs Directions Combine 1 C. of the flour, sugar, salt...

Meat Lasagna

Posted: March 30, 2012

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Meat Lasagna Ingredients 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 1 1/2 teaspoons dried basil 1 tablespoon salt 1/...

Spring Risotto

Posted: March 27, 2012

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Spring Risotto Ingredients 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

Posted: March 21, 2012

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Orecchiette with Sausage and Peas Ingredients 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) Directions In a large skillet, sauté the sausage...

The Lunchbox: Past, Present & Future

Posted: March 13, 2012

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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. GE Monogram...

Linguine con Vongole

Posted: March 08, 2012

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Linguine con Vongole This is one of our all time favorite dishes and recipes! Ingredients 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

Posted: March 02, 2012

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Penne with Sausage Ingredients 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 Directions Heat olive oil in a medium sauce pan over medium-...

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Topini di Patate (Potato Gnocchi)

Posted: February 15, 2011

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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.