Italy is one of the most-visited European countries and an epicenter for culinary travel. Visitors from all over the world flock to Bel Paese for its natural beauty, rich history, warm and welcoming people—and its beloved regional foods and wines.
However, with the confluence of airline flight cutbacks, escalating costs, and a reported surge in revenge travel, many passionate food lovers may not make it to Italy this summer and spring.
To whet their appetite for future travel, Eataly, a unique emporium of Italian foods and products, will be launching a six-month project from May through November, to bring a taste of the authentic Italian table stateside.
Eataly: An international Italian superstore
Linguine allo Scoglio (seafood pasta)
Since first opening in Turin in 2007, the Italian superstore has expanded to more than 40 locations in 12 countries around the world. In the U.S., there are now Eataly locations in New York City, Chicago, Boston, Los Angeles, Dallas and Silicon Valley.
The name “Eataly” is a portmanteau of the two words: Eat and Italy. Part of the store’s philosophy is to encourage current and would-be Italophiles to “eat, shop, and learn.”
The new promotion, Icons of Italy, is one tangible outgrowth of the brand philosophy.
Star chefs kickoff a celebration of pasta
Lasagna Emiliana (a classic baked lasagna from Emilia. Romagna)
Eataly stores across North America will be celebrating one of Italy’s most iconic foods, pasta.
Pasta, which appears in more than 350 different styles and shapes (and is paired with sauces and other ingredients in an almost infinite number of Italian recipes) has been called the “Queen of the Italian table.”
For twelve days, the stores will be hosting festivities honoring the “Queen,” withg events ranging from appearances of star chefs (including Stefano Secchi from Rezdora in New York to Mattia Agazzi of Gucci Osteria in Los Angeles) to weekly pasta-making classes at the store’s La Scuola cooking school .
Renowned Italian chefs from abroad—Heinz Back (La Pergola, Rome), Luca Fantin (Bulgari Hotel, Tokyo) and Matteo Matullio (Harry’s, Trieste)— will also be participating in ticketed tasting events at Eataly that reflect the breadth of history of Italian pasta from north to south.
In addition, over this six-month run, Pizza & La Pasta, the signature dining destination at each Eataly location will feature one classic pasta preparation each month:
- June, Spaghetto Cacio e Pepe;
- July, Pacchero ai tre Pomodori;
- August, Linguine allo Scoglio;
- September, Tagliatelle alla Bolognese;
- October, Lasagna Emiliana;
- November, Rigatoni alla Carbonara
Each dish on the list was chosen to tell a unique story about its history, preparation and traditions.
For those who can’t make it to in-person events, stores will offer kits, ingredient bundles, printed “liste della spesa” (shopping lists), and recipes for preparation of these dishes at home.
For more information about the project and the calendars in each store, visit the Eataly website: