Eataly: Contemporary Italian Cooking by Eataly

  • Carpaccio of amberjack with ginger, lime, and pomegranate (page 12)

    from Eataly: Contemporary Italian Cooking Eataly by Eataly

    • Categories: Appetizers / starters; Main course; Italian
    • Ingredients: fresh ginger; limes; amberjack; pomegranates; chicory; green-skinned apples; radicchio; wild fennel
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Notes about Recipes in this book

  • Spicy black bean and pumpkin soup

    • alexpizza on January 11, 2017

      Cooked this evening and was delicious. I added some leeks with the onion also a little Cumin . 9/10

  • Ziti pasta with cheese, crisp pancetta, and asparagus

    • DebCooks on April 23, 2026

      Good solid pasta dish. I didn’t use a mandolin to slice the asparagus but thinly sliced it with a knife. I halved the ingredients for the sauce and it was still creamy and delicious. Pancetta was a nice addition.

  • Black rice with cheese and broccoli

    • MeghanMoriarty on February 11, 2026

      This recipe is very good and greater than the sum of it's ingredients. I used the broccoli stalk chopped up in the rice. I also used low sodium chicken stock instead of veggie stock. Great use of leftover cheese.

  • Cannellini bean and pecorino cheese salad with balsamic vinegar

    • DebCooks on April 26, 2026

      Excellent salad that could be a main for lunch served with a crusty Italian loaf. Easy to assemble and delicious.

  • Supplì

    • KarinaFrancis on December 08, 2018

      A lot of work but worth it. I made it vegetarian by omitting the meat because this is how we had them in Italy. I wouldn’t make them often because of the work involved but great for an occasion.

  • Apple and yogurt cake

    • KarinaFrancis on August 26, 2018

      Absolutely lovely, easy to make and a perfect end to our Italian dinner. The texture of the cake was “pudding like” and because I didn’t make it in a springform tin, and incorporated all of the apples in the mixture it was bursting with fruit. Will make this again for sure Update: I made this again and added walnuts, the family dubbed it strudel cake which is a great compliment

    • DebCooks on April 25, 2026

      Terrific cake — not too sweet, nice sponge. I used Sugar Bee apples which held up nicely, and substituted cake flour for the 00 flour as mentioned in the recipe.

  • Almond and pistachio cookies

    • DebCooks on April 26, 2026

      Good but the first phase of the baking didn’t turn out as the recipe indicated— my cookie logs were very soft and difficult to slice. They came together in the end rather haphazardly. Still good though.

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  • ISBN 10 0714872792
  • ISBN 13 9780714872797
  • Linked ISBNs
  • Published Oct 24 2016
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Phaidon Press

Publishers Text

The best modern Italian recipes from the largest and most prestigious Italian marketplace in the world

This beautiful cookbook, created in collaboration with Eataly, one of the greatest Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking. Excellent, fail-safe recipes and new ideas are presented in a sophisticated package, making this a must-have book for everyone wanting to learn about how Italians cook today.

Gone are heavy pasta dishes and over-rich sauces - Eataly takes a modern approach to Italian cooking and eating. With recipes that are fresh and delicious, clear instructions, helpful tips, and a visual produce guide, this book will allow you to eat like Italians do today.

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