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Our Top Recipes of 2018

Our Top Recipes of 2018

'Tis that time of year when we look back on all the wonderful dishes we cooked and ate this year here at Eataly. Our Eataly Magazine editors were curious to see which recipes you loved the most in 2018. So, we took a look at the numbers and ranked our top eight recipes of the year.

Turns out you all really love pasta, especially the fresh kind. (We do, too.) Still, we were surprised to see that our most popular recipe of all was pasta-free!

Read on to discover our most-read recipes of 2018, in order of popularity. Then, try making them at home!

cacio e pepe pasta dish


Will we ever tire of this classic Roman dish? We think not. Made with salty Pecorino Romano, bronze-extruded spaghetti, and freshly ground pepper, this simple pasta is the ultimate winter comfort food. Words to the wise: don't skimp on sourcing quality product. With such few ingredients, every single one counts!

Get the recipe for Spaghetti al Cacio e Pepe.

Aged T-Bone Steak


We're pretty sure this one skyrocketed around Father's Day. It only takes five ingredients and 20 minutes of grill time to make this Florentine-style steak. The trick: get your butcher to cut a T-bone or porterhouse steak 3 inches thick and be sure to season with flaky sea salt and good quality extra virgin olive oil at the end.

Get the recipe for Bistecca alla Fiorentina.



Thin sheets of fresh egg pasta, creamy besciamella, and a hearty Bolognese ragù are layered to create this traditional dish of Bologna. While our recipe on uses plain fresh lasagne sheets, you could also color them green with the addition of boiled spinach. Just remember: it's lasagne, not lasagna!

Get the recipe for Lasagne alla Bolognese.

Lidia Bastianich ziti alla norma pasta


It's no surprise that our fifth most popular recipe hails from the chef, restaurateur, and award-winning cookbook author, Lidia Bastianich! Eggplant, tomatoes, and fresh ricotta cheese are baked together with ziti pasta to make this delicious southern Italian dish.

Get the recipe for Ziti alla Norma.

Arancini Fried Rice Balls | Top Recipes of 2018 Eataly Magazine | Photo credit is Leigh Loftus, Loftus Inc. 2016


A popular street food of Sicilia, arancini – named for the "little oranges" they resemble – are made by stuffing cooked rice (usually leftover risotto) with cheese, peas, or ragù sauce. Each ball is coated in breadcrumbs and then deep fried to crunchy perfection. Need we say more?

Get our recipe for Arancini.



If we had to choose one recipe to represent our birthplace, Torino, it would be this one! Agnolotti del Plin is an iconic pasta dish typical of the Piemonte region These veal-stuffed ravioli get their name from the regional dialect plin, meaning "pinch," since each agnolotto is a pinched shut to create small pouches.

Get the recipe for Agnolotti del Plin.



In this recipe, silken egg-laden ribbons of pasta meet hearty meat ragù for the ultimate winter comfort food. Our recipe gives you two options: make your own pasta and ragù sace, or pick up prepared Emilia-Romagnan products in our marketplace. Either way, each bite will transport you to the terracotta-covered roofs of Bologna.

Get the recipe for Tagliatelle alla Bolognese.

Ribollita Tuscan Vegetable Soup | Top Recipes 2018 on Eataly Magazine


Funnily enough, our most popular recipe of 2018 also happens to be our most frugal! This classic Tuscan soup is full of winter vegetables like kale, cabbage, and potatoes. It's thickened by using day-old bread and flavored with other staples like leeks, garlic, and herbs. We're glad you like your vegetables, amici.

Get the recipe for Ribollita.

And that's a wrap for 2018. Buon appetito and buon anno! Happy New Year!