Subscribe via RSS

How to make the scallops: 3 tips and 3 variations – Italian Cuisine


It is not true that they are synonymous with fast slices. With the exact cut of meat, precise measurements and careful cooking are an elegant, light and tasty dish. The scallops like the whole family in the classic version and in the variations of each house.

scallops xxx

3 variations on the scallops

3 Tips for perfect scallops

1. Use cornstarch instead of flour
The cornstarch makes the sauce finer and smoother than the 00 flour, which will still be good to flour the scallops.

2. The cuts of meat
The most suitable is the walnut or the veal rump.

3. For more rustic preparations
You can choose a cheaper cut like the veal or beef veal for more rustic preparations with rich sauce.

How to make classic veal escalopes

Follow the tutorial step by step to cook the perfect veal escalopes. You will need
480 g of veal or veal, butter, dry white wine, sage, meat stock, corn starch, extra virgin olive oil and salt.

Drink well by spending (a lot) a little – Italian Cuisine


New cellars, niche wines, areas of production yet to be discovered: this is how you can drink well, spending a little. And a selection of 10 wines under 10 euros (and up to 2.80 € per liter) that you can find at Eataly. Because "life is too short to eat and drink badly".

Drinking well by spending little is not a myth, but it is not easy. Because wine, like all the products we bring to the table, can be genuine, artisanal, worked in respect of traditions and the territory, or industrial, produced on a large and standardized scale. From Eataly the selection of the bottles is made starting from the vineyard and from those producers who, taking care of their vineyards in a natural way, give life to unique bottles, often unknown, small productions that do not arrive on the shelves of large supermarkets. Precious wines, of the highest quality, and many daily wines at prices up to € 2.80 per liter. "Life is too short to drink bad wines" said Luigi Veronelli. And life is what we live day after day, even in the company of the wine we bring to the table, always and not just for special occasions.

Hunting for new names
The noble wines, those of the most famous wineries are a bit like designer clothes and you should be amazed if they sometimes have important prices. The brand is synonymous with quality and a guarantee, and even this, you pay. Eataly, however, strongly believes in young people and small producers, and, in addition to the great names of Italian wine, research new talent, niche excellence, independent winemakers who will be famous tomorrow, thanks to them. Buying the wines of the Vivaio Eataly project often means spending less, but above all discovering emerging wineries and their wines.

Choose independent winemakers
The Independent Winegrowers are those producers who personally follow the whole chain of wine production, following a strict oenological code and personally taking care of every aspect of their product. They are custodians of ancient territories and knowledge, whose productions often come from old vines and "heroic" viticulture conditions, in which large companies do not want to invest. There are many labels of Independent Winegrowers you can find at Eataly, and whose prices will often surprise you.

The revenge of bulk wine
It seems so far when the wine was white or red and was the host to pour a glass of wine from the carboy – the low, glass, not the tasting glasses that are used today. It was the popular wine, to be shared, to drink every day, that wine that is part of the Italian culture of the table. "This is a wine of good quality, naturally vinified with fine grapes from renowned wineries" and this is how it should be the bulk wine, and how is the red, white or rosé wine that can be tapped from Eataly. While the wine on tap seems synonymous with low quality and a product with no name and surname, Eataly have chosen to give it a new dignity, as in a social winery, and to sell it to the public at around € 3 per liter. Loose yes, but certified and the indication of the cellar and the grapes used. And for retirees, there's a discount!

10 wines under 10 euros you can buy from Eataly
Valle Asinari, Rosso Ciuchino. Barbera from Alto Monferrato, 9.80 €
The Vis. Teroldego DOC Dolomites vineyards, € 9.90
Salcheto, Chianti docg, 8.80 €
The vineyards of Zamò, Rosso Zamò, 8.80 €
Wineries Castello di Santa Vittoria, Barbera 7,80 €
Serafini & Vidotto, Bollicina 8,80 €
Kalter Caldaro, Muller Thurgau, € 9.80
Improved Marchesi, Trebbiano d'Abruzzo BIO € 8.80
Baglio di Grisì, Grillo 9,80 €
Di Majo Norante, Molì Rosato € 7.80

STARS AND FOOD – FISH – WEEK FROM 18 TO 24 FEBRUARY – Italian Cuisine


WISHES AGAIN TO # AQUARIUM AND #PESCI STARTING FROM 20 FEBRUARY

Fortuborn from the 20 February al 20 March

Vegetable Brings Fortune: Excellent fennel and Jerusalem artichokes both au gratin.
The chef recommends: Sun and Mercury in the sign. Full Moon in Virgo and is immediately a peak of dynamism and maximum brightness. So Simon describes your sky, you are the protagonist of your sky! All this to tell you that it is a great week, an energetic period and characterized at the table by small fried crisps to be combined with raw vegetables. A good fried is able to transmit a pure and crystalline energy. Here to know how to make a good fried!