Eataly hosts big names in Italian cuisine with their iconic dishes to celebrate artisanal pasta and extra virgin olive oil, and brings the skilful art of the fusillaie of Gragnano and the Apulian pastaie of orecchiette to London and Munich as well
Eataly continues the journey through the pillars of the Made in Italy food industry and dedicates six weeks to celebrating pasta and extra virgin olive oil. Pasta, the dish that symbolizes Italianness at the table, is as loved as it is the object of a consumption that does not always take into account the origin and processing of the raw materials, production processes and traditions. Extra virgin olive oil, of which Italy is the leading producer in terms of biodiversity with over 500 cultivars with their infinite organoleptic nuances, is a resource to get to know better. In line with the motto "buy, eat, learn", from 27 April to 11 June all Eatalys tell about pasta and oil through the market, catering and education.
“To celebrate pasta and oil, Eataly has implemented the market assortment by inserting many other selected excellences from all over Italy and has involved artisan producers who will show every day how fresh pasta and condiments are made – comments Andrea Cipolloni, Group CEO Eataly – Our restaurants they will host great chefs, becoming a place to live unique experiences through the mix of market, catering and education.”
For the occasion, the market assortment becomes even richer with 50 new references which bring the types of fresh and dry pasta from all over Italy to around 300 and over 50 mills from which 100% Italian extra virgin olive oil comes.
Eataly restaurants give space to big names in Italian cuisine: Gianluca Casini of L'Arte in Cucina in Düsseldorf, Flavio De Maio of Flavio al Velavevodetto in Rome, Antonio Franzè de Luna Convent of Copanello (CZ), Max Mariola chef and food influencers, Christian Milone of Trattoria Zappatori, 1 Michelin star in Pinerolo (TO), Massimo Pulicati of l'Oste della Bon'Ora in Rome, Gianni Tarabini of La Preséf of La Fiorida, 1 Michelin star and 1 Green Star in Mantello (SO ) and Carlo Melis and Jacopo Caira di Felice in Testaccio in Milan and Rome. The chefs bring some of their strong points to the tasting in which pasta is the protagonist, such as pan-fried cacio e pepe, amatriciana, carbonara…, while Christian Milone presents his plin and Gianni Tarabini the pizzoccheri from Valtellina.
Always under the banner of pasta and the ritual of sharing the pan that comes directly from the stove to the center of the table, the Eataly restaurants include the "large pan" on the menu to be shared among diners to experience that perfect mix of experience between homely conviviality and high quality raw materials, combined with the possibility of tasting the most iconic combinations. The choice, representative of all of Italy, includes mezze Maniche carbonara and amatriciana, bucatini cacio e pepe, trofie al pesto, tagliatelle al ragù, busiate alla Norma, spaghetti alla chitarra with seafood and the ever-present Spaghetto Eataly.
Didactics and opportunities to learn are transformed into opportunities not to be missed. To tell how some typical artisanal pasta products arrive, intact, until today, special attention is dedicated to the ancient art of hand-made long fusilli and to the ritual of semolina orecchiette. The master fusilla makers of Gragnano (NA), Afeltra, stop by the Eatalys to show how fusilli are made using a method that dates back over 400 years ago. With a quick gesture that consists in twisting the bucatino around a steel spindle, the artisans create the fusilli by hand under the eyes of the curious. While the pasta makers of Molino Martimucci in Altamura (BA) show how the semolina orecchiette are made by hand, obtained from high quality Apulian grains, just as, still today, it is done in Bari Vecchia along the so-called Via delle Orecchiette where it continues to live a centuries-old tradition that is at home throughout Puglia.
To guide the consumer in purchasing choices, all Eatalys talk about the selection of grains, grinding, mixing, kneading and drying of the pasta, while on the oil front, native cultivars are promoted, the extra virgin olive oils of the Slow Food Presidium and different stages of oil production such as harvesting, pressing, extraction and filtration, up to the advice on pairings and the presentation of the "Guide to Extra Virgin Olive Oils 2023" by Slow Food Editore, on May 10 on the stage of Eataly Milano Smeraldo.
And finally, during the six weeks of celebrations, dinner also becomes an opportunity to involve all the customers of Eataly's restaurants in the story of pasta and oil. The chefs will come out of the kitchen to offer a taste of spaghetti with garlic, oil and chilli pepper: the perfect example of the all-Italian gastronomic miracle into which skilfully treated high quality ingredients can be transformed.
PASTA TOUR DATES
- 8 May: Carlo Melis and Jacopo Caira di Felice in Testaccio in Milan and Rome – at Eataly Torino Lingotto
- 12 May: Massimo Pulicati of the Oste della Bon'ora in Rome - at Eataly Torino Lingotto
- May 14: Max Mariola chef and food influencer – at Eataly Milano Smeraldo
- 25 and 26 May: Flavio De Maio del Flavio at Velavevodetto in Rome – at Eataly Munich
- 24 May: Christian Milone of Trattoria Zappatori, 1 Michelin Star, from Pinerolo (TO) – at Eataly Milano Smeraldo
- 26 May: Gianni Tarabini of La Preséf de La Fiorida, 1 Michelin Star and 1 Green Star, from Mantello (SO) – at Eataly Torino Lingotto
- 30 May: Antonio Franzè de Luna Convento at the resort of the same name in Copanello (CZ) – at Eataly Roma Ostiense
- 31 May and 1 June: Flavio De Maio del Flavio at Velavevodetto in Rome – at Eataly Torino Lingotto
- June 1st: Gianluca Casini of L'Arte in Cucina in Düsseldorf – at Eataly Munich
DATES OF MASTERS FUSILLAIE OF GRAGNANO, AFELTRA and MILL MARTIMUCCI
- 28, 29 and 30 April – at Eataly Roma Ostiense: handmade fusillo
- 5, 6 and 7 May – at Eataly Torino Lingotto: handmade fusilli
- 6 and 7 May – at Eataly Roma Ostiense: handmade orecchiette
- 11, 12 and 13 May – at Eataly Munich: handmade fusilli
- 19, 20 and 21 May – at Eataly Milano Smeraldo: handmade fusilli
- 20 and 21 May – at Eataly London: handmade orecchiette
- 25, 26 and 27 May – at Eataly London: handmade fusilli