header i-Italy

You chose: eataly

  • Dining in & out: From Eataly Magazine
    Eataly Magazine(October 24, 2019)
    In Friuli Venezia Giulia, a northeastern Italian region, the landscape gracefully flows from mountain peaks to coastal stretches. This unique environment – warm sea breezes, chilly high-altitude nights, and diverse mineral-rich soil – creates the perfect terroir for wine. As a result, though small, Friuli Venezia Giulia produces more than half of Italy’s white wines, and its selection of reds are gaining in fame, as well.
  • At an event organized by the GEI (Gruppo Esponenti Italiani) at the New York Italian Consulate, three leading exponents of the Italian food and wine world on why Italian identity is here to stay and is spreading across the planet but only provided it be communicated strongly and effectively, in a way that shows that the Italian essence is unique. From Spritz to Parmigiano, to Piedmontese wine: a culinary experience that only a country as biodiverse as Italy can offer.
  • Tre esponenti del cibo Made in Italy ci raccontano - nel Consolato Generale di New York per un evento organizzato dal GEI - come e perché l’identità italiana non stia scomparendo, anzi continui a crescere. Creandovi intorno una comunicazione forte e pungente in grado di far vedere come l’essenza italiana sia unica al mondo. Dallo Spritz al Parmigiano fino al vino Piemontese: un’esperienza enogastronomica che solo l’Italia può regalare.
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(April 05, 2019)
    Pink, salty, and cut into impossibly thin slices, prosciutto is one of the world's most popular salumi. But what exactly is this beloved Italian meat and how is it made?
  • Challah, a special bread in Jewish cuisine, typically eaten on ceremonial occasions such as the Pèsach
    Dining in & out: From Eataly Magazine
    This year, March 30 marks the first day of Pèsach, or Passover, the eight-day festival commemorating the liberation of Israelites from slavery in ancient Egypt.
  • Culatello di Zibello served at Eataly
    Dining in & out
    Dino Borri(December 27, 2017)
    Culatello di Zibello represents the heritage and the richness of Zibello, a town in the province of Parma, nestled along the Po river and wrapped in its fog. That fog, or really, the Po Valley climate, is the key factor in properly aging this king of cured meats. The art of its production has been handed down from generation to generation and contains the story of a land, the traditions of its people, and the characteristics of its terroir.
  • Facts & Stories
    S. K.(November 17, 2017)
    Eataly founder Oscar Farinetti expands his brand of food halls in a big way. November 15th marked the grand opening of FICO Eataly World, a gastronomical and educational emporium dedicated to the tradition of Italian food. The park is located in Bologna, a city known for its rich cuisine.
  • Dining in & out: From Eataly Magazine
    EATALY MAGAZINE(June 29, 2017)
    Over the past few years, we've perfected the ultimate recipe for a successful Fourth of July weekend: kiss French, eat Italian, and celebrate America.

Pages