Calzone with Ricotta & Prosciutto
Born in Napoli during the 18th century, calzone is a stuffed, half-moon pizza. Discover the story, then get our ricotta and prosciutto calzone recipe!
Stories and recipes from the world of high-quality food and drink
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Pesto alla Trapanese
Pesto alla Trapanese
With origins in Sicily, pesto alla trapanese is a delicious result of cross-cultural cuisine and a flavorful way to make use of fresh summer produce. -
Pansotti con Pesto di Noci (Fresh Pansotti with Walnut Pesto)
Pansotti con Pesto di Noci (Fresh Pansotti with Walnut Pesto)
Pansotti are half-moon or triangular ravioli typical of Liguria (their name literally means "bellies" in Ligurian dialect), which means this filled pasta is a perfect match to a fresh pesto sauce from the same region.
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Padellata di Mare
Padellata di Mare
A typical dish of coastal Italy, "padellata di mare" features an array of seafood cooked in a large pan with garlic, herbs, and olive oil. Get the recipe! -
Pane, Burro, e Acciughe
Pane, Burro, e Acciughe
Bread, butter, and anchovies is one of the dishes that Italians always have at their ready in case unexpected company – or hunger – suddenly strikes. The combination of salty anchovies and creamy, buttery fat spread across each slice of crusty bread comes together in a way that was simply meant to be. -
Frosé (Frozen Rosé)
Frosé (Frozen Rosé)
Keep cool on hot summer nights with a frosty pitcher of frosé. Try our refreshing recipe today; repeat tomorrow. -
Aperol Spritz
Aperol Spritz
When it comes to enjoying an aperitivo – the Italian version of happy hour – no cocktail is more important than the Aperol Spritz. Get the official recipe on Eataly Magazine!
