GARRETT OLIVER THE BREWMASTER'S TABLE : DISCOVERING THE PLEASURES OF REAL BEER WITH REAL FOOD (Paperback)
Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It's an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience.
In this inspiring cook book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, bursting with different regional flavors!
LIDIA BASTIANICH LIDIA'S ITALY IN AMERICA
You're invited on a road trip into the heart of Italian American cooking today with Chef Lidia Bastianich! This is a loving exploration of a fascinating cuisine—as only Lidia could give us. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.
GAROFALO CASARECCE - GLUTEN FREE
Casarecce means "home-made" and is an ideal shape for fresh, chunky sauces. Also part of Garofalo Pasta's new gluten-free line made from rice, corn & quinoa flours, this pasta is ideal for those with a wheat-free diet.
GAROFALO PENNE RIGATE - GLUTEN FREE
This Penne Rigate from Garofalo Pasta is part of their all new gluten-free line made from rice, corn & quinoa flours and is ideal for diets with wheat restrictions.
GAROFALO SPAGHETTI - GLUTEN FREE
Garofalo Pasta's new gluten-free line made from rice, corn & quinoa flours is available in all of our favorite shapes. This 100% Gluten-Free spaghetti is ideal for those dependent on a wheat-free diet.
ACADEMIA BARILLA PASTA: 50 EASY RECIPES (Hardcover)
Creating a pasta dish is a gastronomic adventure, thanks to the range of pasta shapes, colors, styles, and flavors. All recipes are simple and easy to follow and share the convivial spirit of good food and good living.
MARGARET & H. A. REY CURIOUS GEORGE AND THE PIZZA PARTY (Paperback)
George is going to a pizza party! He’s so excited. He loves pizza and parties. George promises to be on his best monkey behavior, but when he gets to the party and sees all of that pizza dough, George has an idea . . . a big idea that lands him in big trouble! A recipe for healthy veggie mini-pizzas is included.
ACADEMIA BARILLA TOMATOES: 50 EASY RECIPES (Hardcover)
Tomatoes is a collection of both traditional and innovative recipes that feature the tomato as principle ingredient in Italian cuisine. This lavishly illustrated book--cleverly shaped like a ripe tomato!--features 50 recipes assembled by Academia Barilla showcasing the wide range of this healthy, versatile fruit.
Learn simple Italian faster than you can say arrivederci! With this fun visual guide, simply follow the illustrated prompts and read the English words out loud: soon you'll be speaking Italian!
SUSAN RUSSO & BRETT COHEN RECIPES EVERY MAN SHOULD KNOW (Hardcover)
This easy pocket-sized companion shows you how to make all the food a man can’t live without plus a quick, no-frills guide to culinary rules and tools. We break it all down so you can cook like a master!
ANDREW LANGLEY THE LITTLE BOOK OF VINEGAR TIPS (Paperback)
You'll find notes on how to transform wines, rice, fruit, and herbs into bases and dressings for a variety of dishes as well as make-your-own master classes and advice aplenty on the pleasures of pickling and the joys of chutneys.
ANDREW LANGLEY THE LITTLE BOOK OF CHEESE TIPS (Paperback)
This foodie gift book, compiled by a lifelong bon viveur, offers a useful collection of tips on how to buy, store, slice, serve, and cook with cheese--from precision-cutting your truckles to ideas for the perfect fondue.
MIROSLAV SASEK THIS IS NEW YORK (Hardcover)
Facsimile edition of a beloved, long out-of-print children's classic. The charm and uniqueness of New York City was never more beautifully and whimsically created for children than in Miroslav Sasek's This Is New York.
With recipes for 250 delicious pasta dishes, The Golden Book of Pasta can justifiably be called the definitive cookbook for lovers of spaghetti, penne, linguini, fettuccine, ravioli, lasagna, and the many other pasta varieties.
CAZ HILDEBRAND and JACOB KENEDY THE GEOMETRY OF PASTA (Hardcover)
Wheels and tubes, twists and folds and grooves—pasta comes in hundreds of shapes, each with its own unique history, beauty, and place on the dinner table. For centuries these shapes have evolved alongside Italy’s cornucopia of local ingredients; if you know how the flavors relate to the forms, you hold the secret formula to good taste.
Eighty authentic Italian recipes are sure to indulge everyone at the table with palate-pleasing flavors from author chef/owner of BIBA Restaurant.
This authentic collection of the best risottos Italy has to offer features both popular favorites and lesser known dishes. An introduction to simple risottos shows how to create a basic White Risotto step-by-step and includes variations such as a Pesto Risotto and Saffron Risotto.
CARLA BARDI SPAGHETTI : OVER 130 RECIPES (Hardcover)
At first glance it seems to be a spaghetti package from a supermarket shelf--but look again! It's a truly unique spaghetti cookbook, packed with tempting color photos and more than 130 wonderful ways to prepare spaghetti.
ALESSANDRO BARICCO THE BARBARIANS: AN ESSAY ON THE MUTATION OF CULTURE
As Eatalians, we want to experience culture in all its forms. Literature is no exception and we are proud to offer Alessandro Baricco's manifesto on the state of global culture.
LIDIA BASTIANICH LIDIA'S FAMILY TABLE
The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations.
LIDIA BASTIANICH LIDIA'S ITALIAN TABLE
The companion book to the 39-part Public Television series of the same title, Lidia’s Italian Table invites you on a journey with Lidia from her childhood to witness how it developed her love for food and desire to share it.
LIDIA BASTIANICH LIDIA'S ITALY IN AMERICA
Shifting the spotlight from Italy to the United States, Lidia brings viewers on a road trip into the heart of Italian-American cooking. Join Lidia as she crosses the country to talk with fishermen, chefs, farmers, butchers, families, and entrepreneurs to learn more about the rich and diverse development of Italian American culture.
LIDIA BASTIANICH LIDIA'S ITALIAN-AMERICAN KITCHEN
Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from. Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—she pays homage to this “cuisine of adaptation born of necessity.”
MARIO BATALI SPAIN...A CULINARY ROAD TRIP
Spain…A Culinary Road Trip is the companion book to the prime-time public television series Spain…On The Road Again. The premise is simple: Mario and Mark Bittman are single-minded, food-obsessed friends who are constantly on the lookout for the food, wine, and cooking that is unique to Spain
MARIO BATALI MOLTO GUSTO
Molto Gusto is radically different from all the others cookbooks in Mario’s repertoire. In Molto Gusto, there are no traditional main courses. There are no “meat and potatoes” plates at Otto. This cookbook is an extension of the traditional Italian table
MARIO BATALI SIMPLE ITALIAN FOOD: RECIPES FROM MY TWO VILLAGES
Mario’s first cookbook, Simple Italian Food draws inspiration from “Mario’s two villages”: Borgo Capanne – the tiny hillside village in Northern Italy where Mario lived and cooked at Tratoria La Volta for six years, and Greenwich Village, perhaps the epicenter of everything delicious in New York City and home to several of Mario’s renown restaurants, including Babbo Ristorante Enoteca.
MARIO BATALI THE BABBO COOKBOOK
The Babbo Cookbook is filled with 150 recipes that have redefined contemporary Italian cooking. Recipes for dozens of Babbo’s renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrées; and a selection of Babbo’s irresistible dessert offerings.
Build your very own gift box and create a one-of-a-kind gift! It's simple: Add a mix of products to your Shopping Bag AND this Custom Gift Box, and we'll package everything in a perfectly sized gift box with a bow!
HUEHUE SPECIAL & BAR GROUND COFFEE
Comprised of 40% Cru San Pedro Necta (Huehue), 30% Arabica, and 30% Robusta beans which makes for a creamy espresso with an intense flavor.
HUEHUE DOLCE GROUND COFFEE
Made from 100% Arabica beans, 40% of which are Huehuetenango beans. This coffee has a sweet nose with an intense aftertaste.
HUEHUE SUPREMO GROUND COFFEE
Made with 100% Arabica d'Altura Huehuetenango beans, this coffee is very sweet and intense with a floral, spicy nose. The first flavor to hit you is sour, but the aftertaste is very sweet, aromatic and persistent.
OLEARIA FRATELLI PINNA DENOCCIOLATO BOSANA
Made with the Bosana olive. Cold-pressed and decanted in different steel containers to purify naturally without the use of machines. Yellow-gold in color with balanced and elegant tones, delicious drizzled over fregola.
SAN GIULIANO PRIMER
A monocultivar, made only with the Bosana olive variety grown on the San Giuliano estate and harvested by hand. Golden in color with a floral fragrance coupled with herbaceous tones and notes of apple and banana. Elegant on the palate with hints of wild cardoon and herbs. Delicious drizzled over fresh seafood dishes.
ORO, which translates to “gold” in English, is produced from a special blend of three local cultivars found in the Sannio region (Ortice - Reciopella - Ortolana).
GERACI VAL BELICE DOP
A DOP certified oil from the Valle del Belice, located within the province of Trapani in the southwestern part of Sicily. Made exclusively with hand picked Nocellara del Belice olives, this unfiltered oil has hints of freshly ripped green leaves, a vibrant aroma, and a delayed, elongated peppery finish.
ANNESS PUBLISHING LTD COOKING WITH OLIVE OIL
This enticing book offers a selection of classic olive oil recipes, taken from the countries that have produced it for centuries, along with detailed information on the health benefits of olive oil.
CAROL FIRENZE THE PASSIONATE OLIVE
The ultimate guide to what Homer appropriately dubbed “liquid gold,” Carol Firenze reveals the infinite ways to use olive oil inside and outside of the kitchen. This book was also featured in our Ultimate Olive Oil gift box.
ACETAIA DEL CRISTO EXTRA-AGED BALSAMIC BLACK
Aceto Balsamico Tradizionale DOP must adhere to rigorous guidelines to gain its DOP certification. Their black balsamic is aged in wooden casks for 25 years to achieve a syrupy consistency and sweet flavor that is delicious drizzled over Parmigiano Reggiano or a filet of beef.
MADEIRA BREAD BOARD
The Mario Batali plantation teak bread board, manufactured by Madeira Housewares, is made from 100% Plantation Teak wood remnants typically discarded during manufacturing, eliminating potential waste. The classic design and lasting quality makes a great addition to any kitchen. 6 in x 14.5 in x .75 in
FABRIZIA LANZA OLIVE: A GLOBAL HISTORY
Featured in our Olive Oil Opulence gift box, Frabrizia Lanza traces the history of one of Italy's most revered foods: the olive.
VIC FIRTH 7” ORANGE PEPPERMILL
Top chef Mario Batali collaborated with Vic Firth to create this stylish peppermill that not only looks great, but also provides precision grinding through the patented “lock and grind” system.
LEO & BENNO BATALI BATALI BROTHERS COOKBOOK
Inspired by their Dad’s fiftieth birthday and their family’s love of food, Benno and Leo Batali prove that you’re never too young to start cooking like a grown-up. With additional recipes from Mario for Batali family favorites, The “Batali Brothers Cookbook” is a must-have both for young chefs and seasoned pros alike.
GOLOSI DI SALUTE GIANDUJA DARK CHOCOLATE CREAM
A delicious gianduja spread made from pure dark chocolate and IGP Piedmontese hazelnuts that makes for a delicious and healthier way to satisfy your sweet tooth. All Golosi di Salute spreads are made without added preservatives, hydrogenated fats or refined oil.
GOLOSI DI SALUTE 100% RICE FLOUR KRUMIRI COOKIES
Luca Montersino, the founding Pastry Chef of Eataly, uses small amounts of sugar and alternative ingredients to produce dolci that not only taste better, but are better for you. These krumiri cookies are made with rice flour as well as honey and powdered sugar.
TAMERICI PASSITO JELLY
Le Tamerici started off as a cooking school and now preserves fruit and vegetables to create Italian condiments. This jelly is made with sweet Vino Passito IGT from Sicily and is delicious paired with fresh cheeses or with fresh fruit like strawberries.
DOMORI SAMBIRANO CHOCOLATE 70%
Renowned Italian chocolatier Domori uses the the most prized cocoa plants from around the world, making the brand a favorite among those who love the true flavor of cacao. This single-origin bar is made with 100% Sambirano cocoa from Madagascar that is mild and round with a red fruit flavor.
CAFFAREL GIANDUJA DARK CHOCOLATES
Caffarel has been making chocolate since 1826 in a small town in the foothills of Torino called Luserna San Giovanni, also the birthplace of Pier Paul Caffarel (founder of this acclaimed confectionery) who is known as the first to prepare gianduja.
CAMPORELLI NOVARA COOKIE TIN
Since 1852, the Camporelli family has been baking these cookies in Novara in the northwestern region of Piemonte. Similar to ladyfingers, they are a key ingredient in Eataly’s housemade tiramisù. This classic cookie tin makes for a great gift and can also be repurposed for storage.
SCYAVURU ORANGE MARMALADE
The Scyavuru farms, a partnership of 3 farms located in Ribera, Sicily, share strong ties of kinship based on ancient Sicilian traditions and a passion for Sicilian culture and land.This orange marmalade is delicious paired with fresh goat cheeses.
URSINI OPERA MASTRA
A blend of Gentile di Chieti, Crognalegno, Leccino and Cucco olives, this extra virgin olive oil has a vibrant green color with strong grassy undertones and an assertive peppery finish. Try drizzled over raw or grilled vegetables or legume soups.
OLEARIA SAN GIORGIO OTTOBRATICO EXTRA VIRGIN OLIVE OIL
A monocultivar, made only with the Ottobratico olive variety which is indigenous to Calabria. Golden in color with a balanced flavor that is simultaneously acidic and peppery with an herbaceous, fruity finish. Delicious drizzled “crudo” to finish every dish.
SAN GIULIANO TOASTED FREGOLA
Fregola is a traditional Sardinian pasta that resembles couscous in size and shape. Each semolina ball is toasted on the island of Sardegna for a nutty flavor that is delicious as an antipasto paired with vegetables or seafood.
LA CICOGNA FIG MOSTARDA
La Cicogna preserves its fruit at peak freshness and masterfully blends the strong taste of mustard and the sweet flavor of fruit. This fig spread is great paired with cheeses like gorgonzola piccante.
GUZZINI LATIN PARMIGIANO REGGIANO KNIFE
This knife by Guzzini is ideally shaped for cutting crumbly chunks of Parmigiano Reggiano for your antipasto platter.
GIRAUDI DARK CHOCOLATE WITH HAZELNUTS
This dark chocolate and hazelnut bar uses whole-roasted Tonda Gentile IGP Hazelnuts from Le Langhe hills in Piemonte.
OLEARIA SAN GIORGIO ASPROMONTANO EXTRA VIRGIN OLIVE OIL
Made from 50% carolea and 50% ottobratica olives, "L’Aspromontano" has an intense yellow-gold color which yields a fragrance of olive nectar, delicate tones of herbs, white apple and mature tomatoes.
ALTA VALLE CROXETTI PASTA
Located in Liguria, the Minaglia brothers have operated their artisanal pastificio for over 20 years. This pasta depicts a coat of arms on one side and a stalk of wheat on the other.
EATALY WAITER'S CORKSCREW
The Original Pulltex Pulltap’s professional waiter’s corkscrew has a Teflon-coated worm for extra leverage and smoother pulling. It features a unique double boot lever for effortless cork extraction and includes several helpful extras, such as a serrated foil cutter, bottle cap opener and metal handle.
AMARELLI BIANCONERI LIQUORICE MINT
Liquorice that dates back as far as 1731, Bianconeri means “black and white.” Each piece of black liquorice is coated in white vanilla mint.
AMERIGO EMILIA ROMAGNA TOMATOES 99.5%
From the 70-year-old Trattoria da Amerigo in Bologna, comes La Dispensa di Amerigo. These tomatoes are bottled at their peak of flavor and only a dash of artisanal Cervia Sea Salt is added.
PERUGINA BACI BAG
Say "I Love You" the Italian way! The Baci 5-oz. bag is perfect for a romantic night out, a picnic in the park, or your desk drawer. Bring the beauty of Baci with you!
MIELI THUN CASTAGNO HONEY
Produced between the end of June and the first half of July from wild mountain chestnut flowers, this honey is extraordinarily versatile and is the richest in minerals. Amber colored, it has an aromatic, herbal and pungent aroma and flavor with a slightly bitter and tannic aftertaste.
AFELTRA ELICHE GIGANTI
The best dry pasta production happens in Gragnano, Campania in Cavalier Olimpio Afeltra’s Pastifico that dates back to 1848. It is the birthplace of dry pasta and eliche get their name from the Italian “elica” meaning propeller or screw.
AFELTRA 100% ITALIAN GRAIN VESUVIO
Vesuvio is a short pasta named for the volcanic mountain in the region of Campania. These are made with 100% Italian grain cultivated in Puglia and packaged in 100% biodegradable bags!
NIASCA PORTOFINO LIGURIAN PESTO
This fine ligurian pesto is unique in that it is unpastuerized which allows the ingredients to retain all the nutritional values of the raw ingredients themselves!
FRANTOIO FRANCI FIORE EXTRA VIRGIN OLIVE OIL
Brothers Franco and Fernando Franci and Fernando’s son, Giorgio handpick these olives in Montenero d’Orcia, a small hilltop town in the valleys of the Amiata Mountains, Tuscany.
ACADEMIA BARILLA PEELED CHERRY TOMATOES
Bright cherry tomatoes perfect to make a sweet sauce using Eataly extra virgin olive oil and paired with Eataly pasta.
GAROFALO WHOLE WHEAT SPAGHETTI
The iconic spaghetti shape but with a hearty whole wheat twist. Pair with any sauce you desire for a healthy weeknight meal!
ALBERGIAN FIG JAM
Filled with ripe figs and NO added sugar, this versatile jam can be paired with cheese or simply spread on Eataly bread as an ideal Italian breakfast.
AMERIGO MUSHROOM & TOMATO SAUCE 6.3 oz
The freshest ingredients from the hills of Emilia-Romagna, picked at their prime to pack layers of flavor into this sauce perfect paired with Eataly pasta.
Slightly fatter spaghetti perfect paired with hearty sauces! Bronze-extruded and air-dried in Pastificio del Cavaliere Olimpio Afeltra in Gragnano in the southern region of Campania.
Cantuccini are known as “biscotti” in America and are a quintessential Tuscan treat. Traditionally made with almonds, these have additional chocolate pieces to appease any chocolate craving.
These anchovies from the Agostina Recca family in Sciacca, Sicily are freshly preserved in pure olive oil to create the perfect antipasto.
AMERIGO BALSAMIC VINEGAR
Husband and wife, Amerigo and Agnese, opened a trattoria outside of Bologna in 1934. For those who can't make the trip to their beloved restaurant, they also bottle up the best vinegar for your home!
ROI BASIL PESTO
Liguria is the home region of pesto and this pesto is 100% local Ligurian. Roi has been making olive oil here for over 100 years and when combined with Basil from Genova, you get an authentic pesto!
Urbani is the world leader in Italian truffles and these prized black bulbs are combined with mushrooms for a rich ready-to-go sauce perfect paired with Eataly's egg pasta!
SANGIOLARO BOTTARGA TUNA SAUCE
Bottarga is cured tuna roe aged for a minimum of four months to obtain a briny flavor and amber color.
RIGOROSA BUCATINI 17.6 oz
Bucatini are long pasta pierced with a "buco" or hole so that their hollow strands can perfectly slurp up sauce. Bronze-extruded and air-dried in Gragnano, Campania!
VILLA MANODORI ARTIGIANALE BALSAMIC VINEGAR
Massimo Bottura is a 3-michelin star chef and his Osteria Francescana in Modena is considered one of the best restaurants in Italy. Try his artisanal aged balsamic drizzled over Parmigiano-Reggiano!
AFELTRA CALAMARI 17.6 oz
Named for their squid-ring shape, calamari are inspired by the Mediterranean Sea and delicious paired with seafood sauces. Afeltra still dries each pasta ring near the seaside of Gragnano.
The myrtle-leaf orange tree, or Chinotto, is a Slow Food Presidia cultivated in the Ligurian Riviera. Slightly more bitter than an orange and tartness resembling a lime, this soda has a very unique flavor.
DAVIDE BARBERO CHOCOLATE COVERED CRUNCHY TORRONE
Founded in Asti, Piemonte in 1883, the Barbero family is famous for its torrone, “nougat” in Italian.
SALE CERVIA COOKING SEA SALT
Cervia sea salt from Emilia-Romagna is known for its absence of bitter minerals so it is naturally more “dolce” or sweet than other sea salts.
URBANI CREAM & TRUFFLES SAUCE
Hunker down on a winter's night with this truffle and cream sauce expertly prepared by Urbani. Founded in 1850, they are the world leader in Truffles and bring treasured treats to your home table.
TORRONE MARTINO CRI CRI CHOCOLATE HAZELNUT CANDY
Made in the heart of Le Langhe hills in Piemonte, a Cri Cri is a whole hazelnut covered in dark chocolate and rolled in crunchy bites of sugar!
RIOLFI CRUSHED TOMATOES WITH BASIL
Riolfi only bottles the best and these ripe tomatoes are crushed and combined with fresh basil for the perfect base for cooking up an incredible sauce at home!
NOVI CUADRO CHOCOLATES
Novi has been making some of Italy's finest chocolate in the region of Piemonte since 1903.
MADE IN EATALY EATALY SPARKLING WINE STOPPER
A glass of wine a day keeps the doctor away! Preserve your wine with an Eataly cork that is reusable and easy to use.
CAFFE VERGNANO FINE GRIND ESPRESSO
The slow traditional roasting of the finest varieties of Arabica give this coffee a sweet flavor and rounded aroma. The fine grind of this coffee makes it best for using in your espresso machine.
Made from the Sfusato lemons from the Amalfi coast which are succulent, tart and sweet and mineral water from Lurisia, Gazzosa is an amazingly refreshing soft drink.
BARATTI E MILANO GIANDUJA SPREAD
Baratti E Milano's famous gianduja spread is a fusion of finely ground Tonda Gentile delle Langhe IGP hazelnuts and smooth chocolate cream. Spread on toast for a sweet elegant snack!
BABBI HAZELNUT SPREAD
Babbi hazelnut spread is a tasty mix of house roasted hazelnuts and accents of sweet chocolate; it's an excellent topper for toast or gelato, or as a dip for bananas, strawberries, and other fruits.
LIDIA'S LINGUINE 16 oz
Linguine are completely flat spaghetti that get their name from the Italian lingue meaning tongues. All of Chef Lidia Bastianich's pasta is made in an award-winning facility in Italy!
MICHELIS MELIGHE COOKIES
The Michelis family has been making artisanal baked goods and fresh pasta in the village of Mondovi in Piemonte for four generations.
GOLOSI DI SALUTE MILK CHOCOLATE BAR
Luca Montersino is Eataly's founding Pastry Chef and created his Golosi di Salute (literally translating to gluttons for health) shop in Monticello d'Alba, Piemonte as a way to offer healthier pastry and confection experiences to consumers
BODRATO MINT FLAVORED CHOCOLATES
Bodrato is one of the most artisanal chocolate producers in the northwestern region of Piemonte.
AIRONI MUSHROOM RISOTTO
This high quality porcini mushroom risotto is ready to go! Aironi is located in Vercelli, Piemonte and is involved in all aspects of rice production from cultivation to packaging.
CAMPORELLI NOVARA COOKIES
Since 1852, the Camporelli family has been baking these cookies in Novara in the northwestern region of Piemonte. Similar to ladyfingers, they are a key ingredient in Eataly's housemade tiramisu.
Made from 100% Arabica beans, this blend is bold with lingering caramel notes. It is roasted a bit longer to produce a perfect, and characeristicallty Italian, dark flavor profile. With origins in Colombia, Guatamala, Honduras, and Brazil, this espresso roast is dark and velvety.