Food In Italy - news about Italian Food
Eataly opens in New York. Americans want to be educated regarding good and healthy nutrition and Oscar Farinetti is sure to accomplish them.
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"What happens when three of New York´s most beloved Italian-American restaurateurs team up with the founder of a gourmet food and wine market in Turin, Italy? The result is the grand, ambitious, sprawling Eataly, opening Tuesday in the Toy Building at 200 Fifth Ave. between 23rd and 24th streets.The complex features areas for shopping, learning and, of course, eating, as you might expect from a multimillion-dollar project dreamed up by culinary bigwigs Mario Batali, Joe Bastianich, Lidia Matticchio Bastianich and Eataly founder Oscar Farinetti." New York Post http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM
"Some retail areas will have dining counters. The fish monger and the produce area (where a “vegetable butcher” will prep your artichokes and such to order for cooking at home) will also have restaurants with waiter service. The most elaborate dining area will be Manzo, a full-scale white-tablecloth Italian steakhouse with 80 seats. It is the only named restaurant in the place, and the only dining area that will take reservations. Michael Toscano, formerly of Babbo, is the chef.
The fish department, and its accompanying seafood restaurant, will be run by David Pasternack, the chef of Esca. Shoppers will find an array of Italian products, imported and domestic. Cookbooks and housewares have their sales niches, and classes will be offered in a small cooking school.
Specialties made on the premises will include mozzarella, pasta, some cured meats, pastries and other baked goods. Nancy Silverton of La Brea Bakery and the Mozza restaurants in Los Angeles will oversee the bread and a range of focaccias.
A wine shop has an entrance on 23rd Street, and access to a counter for takeout pizza will be on 24th Street. A central wine bar will serve food gathered from the various departments. Dogfish Head beers will be made and sold at the 250-seat rooftop beer garden occupying another 6,000 square feet."
New York Times http://www.nytimes.com/2010/07/28/dining/28eataly.html
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