More than 90 artisanal eggs and doves and more: the selection of fresh stalls, the proposals to drink and much more!
Many proposals from Eataly to celebrate at the table again this year. It cannot be Easter without the dove, a sweet beloved throughout Italy. Eataly has selected the doves prepared with the best raw materials, processed according to tradition, with a slow leavening and an artisanal preparation: more than 30 delicious proposals. Here then is the Colomba with Pistachio di Bronte DOP of the Sicilian artisan pastry Vincente with a covering of white or dark chocolate; and then the classic and organic colomba from Vergani made with natural yeast inherited from Angelo Vergani, refreshed three times a day and tied in a cloth, just as true tradition dictates, made with raw materials exclusively from organic farming and breeding. Or, again, the Colomba from the Galup supply chain, made with only ingredients from the certified Italian supply chain and worked with passion: cherries, candied oranges and IGP Piedmont Hazelnut glaze. The Colomba Giandujona from the Golosi di Salute artisan Piedmontese pastry shop is a must, filled with the delicious Cocoa & Hazelnut cream.
The second Easter must-have is chocolate eggs: over 60 different references, including classic eggs and other shapes, such as small eggs, which explode with joy and colors. So here is the Colors di Bodrato, a design egg inspired by a Pollock painting but it is also a quality egg, thanks to the genuineness of the delicious Bodrato chocolate. In its laboratories the entire processing of the chocolate is done manually to produce from the 'Nocciolato', based on the Langhe round gentle hazelnut, to the 'Boero' spearhead of the company. Giraudi for Easter 2021 has created a special collection that celebrates the joy of the party with chocolate eggs masterfully decorated by hand with bright colors such as the serigraphed egg with pure 61% dark chocolate, in limited edition, or the one entirely covered with grains of pistachio. And again, Majani's Cremino for cutting, for true gourmands: the Easter version of the classic cremino, the famous layered chocolate, in an extra large version. Or the Allegro Egg by Venchi: a reinterpretation of the classic Easter egg, this time with white chocolate and toffee, entirely covered inside with an expanse of crunchy raspberry and cocoa bean grains.
But there will also be 'special' eggs, such as Ignalat's caciocavallo eggs and the Slow Food Presidium Pallone di Gravina Easter egg. Alongside these, a selection of the most renowned cheeses and cured meats from the Italian regions, such as the strolghino di Culatello Antica Ardenga or the robiola di Roccaverano DOP from the Caseificio Agrilanga.
In the Butcher's shop the experts are ready to give advice for the Easter Monday grilled: from the Butcher's proposals, such as skewers, salamis, hamburgers and bowls to local lamb from the Cuneo valleys. The grilled can also be done in the sea version: in Pescheria many fresh and sustainable proposals including skewers and rolls, as well as fish steaks and fillets.
And then the Casatiello and the Cheese Cake, a tasty rustic cake with cheeses from the selection of the Eataly Market, cannot be missed in the Bakery: prepared every morning by the expert hands of the Master Bakers.
To toast there is plenty of choice, thanks to the wide selection of proposals from the Eataly Large Enoteca. Here are the best wines, local and not only, also embracing the excellence beyond the border, to bring to the table: as an aperitif, as an accompaniment or to toast with a slice of colomba and a piece of chocolate. But also beer, perfect for grilling or for a more informal pairing. And then the spirits: essential ingredients for cocktails, perfect for meditation at the end of a meal.