Eataly relaunches with the month dedicated to cured meats and cheeses

After the month dedicated to bread, the relaunch of Eataly continues with a month dedicated to cured meats and cheeses,flagship of Made in Italy

During the month dedicated to bread, Eataly's market, catering and teaching recorded notable successes: about 18.000 kilos of bread sold every week and both catering and teaching went very well with the baking courses and visits to the bakery which confirmed Eataly as the place chosen to learn.

From 6 March to 2 April Eataly continues its relaunch by dedicating a month of initiatives to cold cuts and cheeses to tell the depth of the assortment, uniqueness and skills of the specialists and selectors who have been working behind the brand's counters for over 16 years. On the other hand, cured meats and cheeses represent, like few other agri-food products, the extraordinary variety of Italian food and wine culture which has its origins in ancient history and traditions and which is recognized all over the world. In a ranking drawn up in February by the international food and wine portal TasteAtlas, among the top 10 cheeses "to be tasted at least once in a lifetime", 8 are Italian, and some famous cured meats positioned in the top 5 of the "40 foods to try within 2023”.

“Cold meats and cheeses are among the most popular Italian products in our stores in Italy and around the world, and the fulcrum of Made in Italy – explains Andrea Cipolloni, Eataly Group CEO. – Every day our specialists offer customers the opportunity to experience exciting experiences that cannot be taken for granted: the cutting of raw meats with a knife, the daily production of mozzarella or the choice of special selections from skilled craftsmen. We are in the second stage of a journey that we began by describing the magic of our bread, and which we will continue throughout the year to describe the aspects that make Eataly's offer unique.” 

Depth and uniqueness of assortment with over 900 products

Eataly's assortment boasts over 900 products including cured meats and cheeses: from large denominations to local products created by artisanal producers and available only in some shops and for a limited period of time, such as, for example, some mountain pasture cheeses. 

Among the cheeses there are over 160 PDOs, 14 Slow Food Presidia, varieties of cow's milk, pecorino, goat, mixed, buffalo or blue cheeses, ranging from very fresh to those aged over 120 months. There is no shortage of Symbiotic Agriculture certified cheeses and others derived from the Prati Stabili biodiversity project, born in collaboration with Slow Food and launched during the latest edition of Terra Madre Salone del Gusto.

Among the cured meats, over 50 PDOs, 25 PGIs, 4 Slow Food Presidia and a rich selection of over 20 raw hams in different ages: from the Aosta Valley to Tuscany, from Friuli-Venezia Giulia to Emilia-Romagna up to the regions of South. The remarkable assortment includes excellences of the Italian tradition alongside some European specialities.

In addition to the breadth of the offer, Eataly also offers the possibility of living unique experiences by appreciating the freshness of the products and the skills of the specialists at work. Any examples? The opening of the wheels of Parmigiano Reggiano and Grana Padano becomes a moment to observe in all points of sale, when shopping, as well as the internal production of mozzarella, ricotta and primo sale which is visible in the flagship stores of Turin, Milan and Rome to everyone on a daily basis.

What's new: 30 new products, knife cutting and a special selection of salami

About 30 new products become part of the assortment. Among these are the organic Parmigiano Reggiano Vacche Rosse, the Provolone del Monaco and the Fontina DOP Extreme d'Alpeggio, produced over 2.000 meters above sea level.

Furthermore, Eataly will bring the highly appreciated knife-edged raw ham to all its stores with the possibility of always choosing between three different types of quality raw ham.

News also for the launch of the pilot project "Salami the great selection" which starts from Eataly Lingotto: 23 salami, including whole and slices, selected to give visibility to the salami, making it known types, seasonings and traditions.

Even the catering offers some novelties: 4 different cheese platters dedicated to products from the North, Center and South and a Giro d'Italia, the knife-edged raw platter accompanied by ancient grain focaccia and handmade mozzarella braid, available in the big three (Turin, Milan and Rome).

On the occasion of the month dedicated to cured meats and cheeses, teaching is also enhanced: throughout the month the stores host special tastings guided directly by the producers, while classroom lessons and themed dinners enrich the schedules of all the stores.

Eataly relaunches with the month dedicated to cured meats and cheeses

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