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  • Recipe courtesy of Eataly Head Pastry Chef Katia Delogu
    Dining in & out: From Eataly Magazine

    Tiramisú Classico (Traditional Tiramisú)

    EATALY MAGAZINE(November 30, 2016)
    The perfect balance of coffee and sweetness, tiramisù appropriately translates to “pick-me-up." The decadent Italian dessert is traditionally made with ladyfingers dipped in espresso, layered with a decadent creamy mixture, and finished with a generous sprinkling of cocoa powder.
  • Dining in & out: From Eataly Magazine

    Mushroom & Sausage Stuffing

    EATALY MAGAZINE(November 15, 2016)
    'This is the season for stuffing! This Thanksgiving, our American chefs have shared their recipe for the best stuffing they eat at home. Filled with earthy mushrooms and hearty sausage, this flavorful stuffing may steal the show. We now offer the housemade stuffing at Eataly, saving you a step, but you can also get chefly with the same recipe in your own kitchen!
  • Dining in & out: From Eataly Magazine

    Tacchino Arrosto - Roast Turkey

    EATALY MAGAZINE(November 15, 2016)
    As Italians, we may not have grown up celebrating Thanksgiving, but we do know a thing or two about feasting. Since we've been in America, we have loved discovering the traditions rooted in Il Giorno di Ringraziamento beyond food – but, since that's our specialty, the chefs at Eataly are offering up the recipe for the perfectly juicy roast turkey.
  • Dining in & out: From Eataly Magazine

    Raviolo all'Uovo Tartufato - Egg Raviolo with Truffles

    EATALY MAGAZINE(November 15, 2016)
    Revered across the world as culinary gold, fresh white truffles are the ultimate winter ingredient. Fresh truffles are best enjoyed in simple dishes that highlight the celebrated earthy flavors, such as our chefs' ravioli recipe. An elegant expression of the prized ingredient, each single-portion raviolo bursts with creamy ricotta and golden yolk, completed only by the white truffle freshly shaved over the top.
  • Risotto ai funghi Recipe courtesy of Eataly
    Dining in & out: From Eataly Magazine

    Risotto ai Funghi (Risotto with Mushrooms)

    Eataly Magazine(November 01, 2016)
    At Eataly, autumn's colorful foliage and crisp air mean one thing: the return of the season's best ingredients to the kitchen. These days, our chefs are especially loving this rich recipe for risotto ai funghi, or mushroom risotto, which calls for a mixture of wild and porcini mushrooms. The woodsy flavors of mushrooms pair perfectly with the al dente bite of rice to create the ultimate fall dish.

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