Inside Eataly New York

The inauguration of a new Slow Food-inspired space, opened in partnership with Mario Batali and Lidia Bastianich
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Serving up fresh bread samples at the bakery, which turns out bread and focaccia around the clock

2 / 18 Serving up fresh bread samples at the bakery, which turns out bread and focaccia around the clock

Two of the wood-burning ovens at Eataly, imported from Italy

3 / 18 Two of the wood-burning ovens at Eataly, imported from Italy

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A technicolour display of fresh vegetables and herbs

5 / 18 A technicolour display of fresh vegetables and herbs

A shelf of dried pasta at Eataly's main marketplace

6 / 18 A shelf of dried pasta at Eataly's main marketplace

Just one of the nearly 100 olive oils available at Eataly

7 / 18 Just one of the nearly 100 olive oils available at Eataly

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A pasta maker arranges a tray of fresh-made taglierini

10 / 18 A pasta maker arranges a tray of fresh-made taglierini

Fresh fettuccine and panzerotti filled with ricotta and spinach at the pasta counter

11 / 18 Fresh fettuccine and panzerotti filled with ricotta and spinach at the pasta counter

Handmade agnolotti at the fresh pasta counter

12 / 18 Handmade agnolotti at the fresh pasta counter

Pecorino is just one of the many cheeses available at Eataly

13 / 18 Pecorino is just one of the many cheeses available at Eataly

Hand pulled mozzarella for sale, which you can watch being made at Il Laboratorio della Mozzarella

14 / 18 Hand pulled mozzarella for sale, which you can watch being made at Il Laboratorio della Mozzarella

Generous cuts of Angus ribeye and flank steak are available at the macelleria

15 / 18 Generous cuts of Angus ribeye and flank steak are available at the macelleria

A butcher carefully slices meat at the macelleria

16 / 18 A butcher carefully slices meat at the macelleria

Fishmongers arrange the whole fish for sale at Eataly's fish counter

17 / 18 Fishmongers arrange the whole fish for sale at Eataly's fish counter

The pasticceria serves gorgeous dolci al cucchiaio, or 'spoon desserts'

18 / 18 The pasticceria serves gorgeous dolci al cucchiaio, or 'spoon desserts'


Eataly, which launched in August in the historic Toy Building on New York's 5th Avenue, is the latest enterprise to have come out of the immensely popular Slow Food emporium and Italian marketplace first opened by Oscar Farinetti in 2007 in Turin, Italy, founded upon the principles of local, artisanal producers, food education, accessibility and affordability, and sustainable sourcing and production.

Opened in partnership with powerhouse chefs Mario Batali and Lidia Bastianich, the 50,000 square foot-space encompasses numerous themed eating stations including Il Pesce, which features a raw bar and is run by the seafood specialist Dave Pasternack of Esca, Le Verdure, which centers on fresh produce, and Manzo, a 'meat-centric paradise'. The venture also includes a cooking school by Bastianich - La Scuola di Eataly - which aims to introduce guests to the people behind the food with classes in responsible butchery from premier Manhattan meat purveyor Pat LaFrieda and a farm-to-chef series with local producers that is set to launch in the spring.


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