Eataly Partners with Italy’s Calabria Region
Eataly USA, with stores in New York City, Chicago, Boston and Los Angeles, will feature products from Calabria, a region in Italy. The stores will showcase the products with spotlights in the restaurants, market shelves and cooking classes.
The products were launched with an opening event last month attended by Lidia Bastianich, world ambassador of Calabrian cuisine and Chef Rocco Ianni. In the coming months, more than 80 new products will rotate on the stores’ shelves and many events are scheduled to spread awareness of Calabrian cuisine. The restaurants will highlight typical regional dishes on a rotating basis, and step-by-step recipes using Calabrian products will be demonstrated in the cooking classes at the cooking schools.
Some of the products include new types of artisanal pasta, such as the filei, a traditional shape that the Calabrian women made by hand in their homes and paired with meat sauces; the red onion of Tropea IGP; the Caciocavallo Silano DOP; the great wines of Calabria, such as red, white, and rosè vintages of Cirò DOC, the Lamezia DOC, and the Savuto DOC; sweet treats, such as the licorice of Calabria DOP, Torrone di Bagnara IGP, and the Dottato fig-based compotes of Cosenza DOP; chili pepper sauces; extra virgin olive oil, king of the Calabrian table and secret of longevity.
“We are proud to have the opportunity to promote a land so rich in history, culture, and nature through more than 80 new agrifood products, up to now only available to those who visited Calabria” said Dino Borri, VP of Purchasing for Eataly USA. “Starting from today, five Eataly stores in four American cities — New York, Chicago, Boston, and Los Angeles — will be the showcase for tasting the delicacies of Calabria, through the market, restaurants, and classes.”