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Food & Wine Festa: Passport Edition

Food & Wine Festa: Passport Edition

Events - Special Events
  • 10/5/2018
  • 6:00 PM - 8:00 PM
  • NYC Downtown
$60.00
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  • Description
  • Location
  • Menu

The second event of the Fall Food & Wine Feste will be our Passport Edition, featuring more than 8 seasonal Italian dishes, as well as tastes of over 35 unique wines taking you on a tasting journey through the various Italian regions. Explore the entire marketplace with your all-access bracelet and enjoy unlimited tastes of high-quality food, and diverse wines.

The Fall Food & Wine Festa: Passport Edition will continue a series of fall-inspired tasting events, each with a unique theme and curated food and beverage menu! This October, you’ll be able to explore the diverse dishes and wines that represent all 20 of the unique regions of Italy. Featuring more producers than ever, fill up your Eatalian passport with stamps from every region and you’ll get a 10% off offer for your grocery purchase on that evening (restrictions apply).

Don’t miss the most unique Festa Eataly Downtown has ever hosted – so grab a friend and travel through Italy right here in Downtown Manhattan!

All wines that will be poured are part of the Leonardo LoCascio Selections portfolio of fine Italian wines. This event is a unique opportunity to meet some of the owners and principals of these family estates. 

For over 35 years, LLS, an Italian fine wine and spirits importer, has represented Italian wines of impeccable quality, character and value. Each wine in the collection tells a unique story about the family and region that produced it. A taste through the portfolio is a journey across Italy’s rich spectrum of geography, history, and culture.

Disclaimer: Eataly NYC Downtown storewide tasting events are 21 & older events.

Marketplace

4 World Trade Center, Floor 3

New York City NY 10007

212.897.2895

dt-privatedining@eataly.com

Wines:

Altesino - Rosso di Montalcino DOC and Rosso IGT - Toscana 

Barone Pizzini - Extra Brut Anima Franciacorta DOCG and Saten Franciacorta DOCG 2014 - Lombardia

Botromagno - Gravina ORganic DOP and Pier delle Vigne IGP - Puglia

Castello di Neive - Dolcetto d'alba Basarin DOC and Barbaresco DOCG - Piemonte

Kris - Pinot Grigio DOC and Pinot Nero Terre Siciliane IGT - Veneto 

Falesco - Tellus Chardonnay IGP - Umbria 

Famiglia Cotarella - Sodale Marlot - Lazio

Galardi - Terra di Lavoro IGT - Campania

Marsuret - Prosecco TReviso Extra Dry and Prosecco DOCG Dry Cartizze - Veneto

Mastroberardino - Novaserra greco di tufo DOCG and Redimore Irpinia Aglianico DOC - Campania 

Morgante - Bianco di Morgante IGT and Nero D'Avola Don Antonio IGT - Sicilia 

Pico Maccario - Lavignone Rosato and Epico - Piemonte 

Secondo Marco - Valpolicella Classico Superiore Ripasso and Amarone della Valpolicella DOCG - Veneto 

Bisceglia - Terra di Vulcano Aglianico Del Vulture DOC and Gudarra Aglianico del Vulture Superiore DOCG 

Zenato - Lugana DOC and Cresasso IGT - Veneto 

Boroli - Barolo Classico and Barolo Villero - Piemonte

Rainoldi - Rosso di Valtellina and Valtellina Superiore DOCG GRumello - Lombardia

Colle Massari - Melacce Vermentino DOC and Montecucco Rosso Riserva - Toscana

Tua Rita - Rosso dei Notri IGT and Perlato del Bosco IGT - Toscana 

Zardetto - Prosecco Conegliano Brut Doc and Zeta Prosecco DOCG - Veneto 

Food:

Pane con Fonduta (Val d’Aosta)
Housemade Classic Rustic Bread with a Parmigiano Reggiano and Fontina Dip

Pastinaca Arrostita (Liguria)
Grilled Parsnips with Pesto Genovese

Pampanella (Molise)
Spiced Pork Butt with Red Bell Pepper, Garlic and Chili Flake 

Rapa con Mele (Abruzzo)
Roasted Turnips with Apples, Walnuts, Parsley and Caciocavallo abruzzese

Gnocchi con Salsiccia e Cime di Rapa (Fiuli)
Gnocchi with Sausage and Broccoli Rabe

Polenta Fritta (Trentino)
Fried Polenta made with Parmigiano Reggiano & Rosemary

Parmigiano Reggiano (Emilia Romagna)
Chunked Wheel

Brodetto al’Anconetana (Marche)
Fish Stew made with Mutti Tomato Sauce, Fennel and Onion 

Halibut Barcaccia (Calabria)
Halibut Marinated in Red Wine Vinegar, Ginger and Lime with Calabrian Chilis

Octopus Barcaccia (Sardinia)
Octopus marinated in Extra Virgin Olive Oil and Red Wine Vinegar with with Potato, Celery, Chili Flakes and Sea Salt

Description

The second event of the Fall Food & Wine Feste will be our Passport Edition, featuring more than 8 seasonal Italian dishes, as well as tastes of over 35 unique wines taking you on a tasting journey through the various Italian regions. Explore the entire marketplace with your all-access bracelet and enjoy unlimited tastes of high-quality food, and diverse wines.

The Fall Food & Wine Festa: Passport Edition will continue a series of fall-inspired tasting events, each with a unique theme and curated food and beverage menu! This October, you’ll be able to explore the diverse dishes and wines that represent all 20 of the unique regions of Italy. Featuring more producers than ever, fill up your Eatalian passport with stamps from every region and you’ll get a 10% off offer for your grocery purchase on that evening (restrictions apply).

Don’t miss the most unique Festa Eataly Downtown has ever hosted – so grab a friend and travel through Italy right here in Downtown Manhattan!

All wines that will be poured are part of the Leonardo LoCascio Selections portfolio of fine Italian wines. This event is a unique opportunity to meet some of the owners and principals of these family estates. 

For over 35 years, LLS, an Italian fine wine and spirits importer, has represented Italian wines of impeccable quality, character and value. Each wine in the collection tells a unique story about the family and region that produced it. A taste through the portfolio is a journey across Italy’s rich spectrum of geography, history, and culture.

Disclaimer: Eataly NYC Downtown storewide tasting events are 21 & older events.

Location

Marketplace

4 World Trade Center, Floor 3

New York City NY 10007

212.897.2895

dt-privatedining@eataly.com

Menu

Wines:

Altesino - Rosso di Montalcino DOC and Rosso IGT - Toscana 

Barone Pizzini - Extra Brut Anima Franciacorta DOCG and Saten Franciacorta DOCG 2014 - Lombardia

Botromagno - Gravina ORganic DOP and Pier delle Vigne IGP - Puglia

Castello di Neive - Dolcetto d'alba Basarin DOC and Barbaresco DOCG - Piemonte

Kris - Pinot Grigio DOC and Pinot Nero Terre Siciliane IGT - Veneto 

Falesco - Tellus Chardonnay IGP - Umbria 

Famiglia Cotarella - Sodale Marlot - Lazio

Galardi - Terra di Lavoro IGT - Campania

Marsuret - Prosecco TReviso Extra Dry and Prosecco DOCG Dry Cartizze - Veneto

Mastroberardino - Novaserra greco di tufo DOCG and Redimore Irpinia Aglianico DOC - Campania 

Morgante - Bianco di Morgante IGT and Nero D'Avola Don Antonio IGT - Sicilia 

Pico Maccario - Lavignone Rosato and Epico - Piemonte 

Secondo Marco - Valpolicella Classico Superiore Ripasso and Amarone della Valpolicella DOCG - Veneto 

Bisceglia - Terra di Vulcano Aglianico Del Vulture DOC and Gudarra Aglianico del Vulture Superiore DOCG 

Zenato - Lugana DOC and Cresasso IGT - Veneto 

Boroli - Barolo Classico and Barolo Villero - Piemonte

Rainoldi - Rosso di Valtellina and Valtellina Superiore DOCG GRumello - Lombardia

Colle Massari - Melacce Vermentino DOC and Montecucco Rosso Riserva - Toscana

Tua Rita - Rosso dei Notri IGT and Perlato del Bosco IGT - Toscana 

Zardetto - Prosecco Conegliano Brut Doc and Zeta Prosecco DOCG - Veneto 

Food:

Pane con Fonduta (Val d’Aosta)
Housemade Classic Rustic Bread with a Parmigiano Reggiano and Fontina Dip

Pastinaca Arrostita (Liguria)
Grilled Parsnips with Pesto Genovese

Pampanella (Molise)
Spiced Pork Butt with Red Bell Pepper, Garlic and Chili Flake 

Rapa con Mele (Abruzzo)
Roasted Turnips with Apples, Walnuts, Parsley and Caciocavallo abruzzese

Gnocchi con Salsiccia e Cime di Rapa (Fiuli)
Gnocchi with Sausage and Broccoli Rabe

Polenta Fritta (Trentino)
Fried Polenta made with Parmigiano Reggiano & Rosemary

Parmigiano Reggiano (Emilia Romagna)
Chunked Wheel

Brodetto al’Anconetana (Marche)
Fish Stew made with Mutti Tomato Sauce, Fennel and Onion 

Halibut Barcaccia (Calabria)
Halibut Marinated in Red Wine Vinegar, Ginger and Lime with Calabrian Chilis

Octopus Barcaccia (Sardinia)
Octopus marinated in Extra Virgin Olive Oil and Red Wine Vinegar with with Potato, Celery, Chili Flakes and Sea Salt