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Eatable is Australia's premium destination for food and drink. In our
current edition, we celebrate all things Pasta. Served with the richest
ragùs or taking advantage of seasonal cool-weather greens, herbs, nuts
and cheeses, this issue, we're going all in on pasta and celebrating the
flavours - both deep and subtle - and the textures that this gloriously
simple staple can carry so elegantly. We set the table with pasta
dishes such as gnocchi sardi with spicy Calabrian 'nduja, rosemary and
stracciatella, and spaghetti with colatura di alici and pangrattato,
spiked with chilli and garlic. Alongside the classics, modern dishes
packed with flavour are casarecce with wilted garlicky radicchio,
chickpeas and gorgonzola (a mid-winter night's dream), pansotti, and
all’Amatriciana to name a few recipes. When it comes to wine, this issue
we are showcasing Italian Sangiovese across the regions from Romagna to
Umbria, Lazio and Tuscany. And we bring vermouth to the fore from the
back of the liquor cabinet to star in its own right as an aperitivo.
Learn what is fare la Scarpetta from Rome-based author, Katie Parla, and
make a very unique hand-moulded pasta shape with Sydney’s Saturday
Night Pasta, plus more.