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  • From Eataly Magazine

    Discover the Story of Prosciutto di Modena

    Eataly Magazine(August 28, 2018)
    We love prosciutto. Each paper-thin slice of cured pork packs an abundance of sweet, salty, and satisfying flavour. To be considered Prosciutto di Modena DOP, which stands for Denominazione d’Origine Protetta (protected designation of origin), every step in the production is regulated.
  • Dining in & out: From Eataly Magazine

    Risotto allo Zafferano - (Saffron Risotto)

    EATALY MAGAZINE(March 02, 2017)
    Pasta may be Italy’s most famous first course, but rice is equally key to Italian cuisine. During the Renaissance, the swamps near Milano were turned into rice paddies, and rice has played a starring role ever since. One of our favorite Milanese dishes is Saffron Risotto.
  • Dining in & out: Articles & Reviews

    What Balsamic Vinegar Is

    Dino Borri(January 08, 2016)
    Nowadays you may find balsamic vinegar in any supermarket, but you should know just what it is you’re buying. Balsamic vinegar is a complex product with many varieties. There is also an abundance of imitations.
  • Dining in & out: Articles & Reviews

    Crave.it, A Passion for Sweets

    M. T.(November 06, 2014)
    Located in Chelsea at 546 Avenue of the Americas, Crave It is the perfect place to taste the most delicious Italian “cappuccino and cornetto” ...and much more. Eat.it, Love.it., Crave.it . Upon entering the shop, your nose picks up the scent of freshly baked cornetti and your eyes bulge at the sight of its beautiful and luminous display cases showcasing a pageantry of pastries
  • Style: Articles

    Designing Your Dreams

    Letizia Airos(October 22, 2014)
    Ferrari’s head of design Flavio Manzoni talks about design, tradition, innovation, and the courage to experiment. He also shares his thoughts about working in Italy and abroad, his fascination with New York’s cultural melting pot, and the importance of staying true to one’s roots while looking ahead to our globalized future.