Eat – Italy = Eataly
Alti cibi = High quality foodNew York, 200 5th Avenue, a prestigious address for 50,000 square feet dedicated to food lovers.
If you are so lucky to live in New York or just on a short trip there, don’t forget this address, being there is like going to Italy without the need to fly over the ocean. On display there are the freshest ingredients, the finest Italian housewares, cooking lessons are offered, and you can dine in a choice of several restaurants.
Eataly is really about Italy as the celebrity chef Mario Batali points out. “We're sharing it with New York,” he says. “This is our interpretation of what Italian culture is. We're not pretending to invent anything. It's all in support of helping people eat better.”
“We” refers to his partners, Joe Bastianich, Lidia Bastianich of the famous Lidia’s Italy TV series and books, not to mention her several fantastic restaurants, and Oscar Farinetti, who founded the first Eataly in Turin in 2007. They have worked together for two years to create a New York flagship store, assembling a fabulous dried pasta collection, a 10,000-bottle Italian wine shop and seven café/restaurants. Manzo is a sublime steak experience while other more casual counters are devoted to fresh fish, pasta, vegetarian options, panini, pizza or coffee. Surrounding it all are shelves of canned, bottled and packaged goods, fresh and cured meats, fish, cheese, fruit, vegetables, desserts and housewares.
Mario Batali at the inauguration of the flagship store EatalyInteresting is to read the Manifesto, where they proclaim their love for quality food. As a reminder: the great movement Slow Food was born in Italy in 1986 as an alternative to Fast Food and rapidly expanded globally.
A big round of Parmigiano Reggiano, cut in chunks with a special short rounded blade.
The best prosciutto is cut by hand in Italy with a special very long and sharp blade.
Hoping that from Italy and Japan, where there are several Eataly, and now most recently New York, they will venture to the West Coast…
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Write by: A-Efendy - Tuesday, February 8, 2011