Enter: the Fall Wine Passport, a two-day festival featuring the perfect wine and food pairings to toast the season. Explore our second floor marketplace while you discover 20 different wines, one from each region of Italy, and small bites to pair!

Passports for this weekend-long festa are available now! Grab a passport in advance for just $49, and gain access to all 20 regional wines and small bites. After you taste them all, shop our marketplace for your favorite pairings and take your completed passport to our checkout and receive 10% off. Get your passport today!

FRIDAY, OCTOBER 25

 SATURDAY, OCTOBER 26

WHAT IS GIANDUJA? 

Italian confection made of chocolate and at least 30% hazelnut paste. Lighter than dark chocolate, yet darker than milk chocolate, gianduja comes in a variety of forms, from crunchy bars to smooth and creamy spreads. In Italy, you'll also find gianduja inside other confections such as chocolate truffles and even gelato.

WHERE DID GIANDUJA COME FROM?

Before gianduja had any connection to chocolate, it was the name of a famous mask and character of the Italian Commedia dell'Arte, a popular form of theater in Italy. Wearing a tricorn hat and a brown jacket with red borders, Gianduja is an honest peasant of the Piemontese countryside. Today, the character is considered the official carnival mask in Torino.

In 1861, after rationing of cocoa during the turbulent years following the Napoleonic wars, the cash-strapped Italian government increased import taxes on certain goods including cocoa beans, threatening the livelihoods of many Italian chocolatiers. Legend has it that the ever-resourceful Pier Paul Caffarel (the founder of Caffarel chocolates), began to try recipes with a higher proportion of local ingredients, including the famous Piemontese hazelnuts. The resulting confection was named "gianduja" after the well-known character.

HOW IS GIANDUJA MADE?

First, high-quality hazelnuts are toasted to release their aroma. Then, they are ground into a fine powder, or – in the case of gianduja spread – a paste.

Next, chocolate is melted together with sugar until smooth. Dark chocolate or milk chocolate may be used, depending on preference. Finally, the chocolate is blended together with the hazelnuts. Traditionally, at least 30% of the final product must be made of hazelnuts.

Get a taste of Caffarel at Eataly! Find your store or explore our selection online.

At Eataly, we believe that the more you know, the more you'll appreciate and enjoy what you buy. After all, it isn't every day that you get to taste extra virgin olive oil from every region of Italy, or see fresh mozzarella being made right before your very eyes.

This Sale-tember, we want to help you make the most of your Eataly experience, so we asked a few of our food experts for their top shopping secrets. Read on to discover how to be a savvy Eataly shopper – and for a few insider tips that you might not know about, too!

1. Our salumi mongers will give you a slice to try before you buy.

Step up to our salumi e formaggi counter, and you might be overwhelmed by which prosciutto crudo DOP to choose from our selection (not easy, since we carry all five DOPs!). To help you along, our mongers will offer you a taste – and that's not just by chance! Since each DOP-certified salume is made according to strict regional practices and traditions and with just a few simple ingredients – air, salt, and high-quality pork – every "batch" is bound to be a little bit different than the one that came before it. That slice from our mongers lets you taste the difference between prosciutti, whether saltier, smoother, or sweeter than the last.

2. Our mozzarella is made in-house – and you can get a first-row seat to see how.

Come by early in the day, and you'll see our formaggio experts in action! At Eataly, we use local cheese curds to make the freshest mozzarella possible, and we do it right in front of our guests. The fresh curd is pushed through a chitarra, a guitar-shaped instrument, to separate the solids, then brought to a warm temperature in hot salted water. The mixture is stirred and stretched by hand to ensure that it has melted evenly and no bits of curd are left in the cheese. Then watch as our cheesemongers pull and break off the cheese into perfectly formed balls, ready to be delivered to our restaurants or packaged for you to bring home.

3. You can bring your wine on a passeggiata through the Eataly mercato.

Yes, you heard that right – you can sip and shop at the same time! Order a perfect pour of vino from La Piazza, or grab a spritz from one of our Caffè Lavazza counters that transform into Italian aperitivo hubs in the evening. You'll have free reign – and a free hand – to take that glass on a little walk, or passeggiata, throughout the Eataly mercato.

4. You'll always be able to find local produce.

While we might have stores all over the country, we work with local farms to make sure that we're bringing the best fruit and vegetables of the season to each marketplace. Naturally, that means working with regional producers to get what's actually in season from the field to your kitchens. All fruits and vegetables that come from local farms will be clearly labeled, so you know exactly where your pomodori or zucche – that's squash! – are coming from.

5. You can try just about any Extra Virgin Olive Oil.

It's true – if you're not sure which Extra Virgin Olive Oil to pick, we'll let you try a taste! At Eataly, we offer more than 100 extra virgin olive oils from Italy, and each one boasts its own flavor profile, from the buttery, mellow olive oils of the north to the zesty, robust flavors of the south. Since every extra virgin olive oil is different – even ones that come from the same region – you can try a taste at our mercato, talk to our experts about how best to pair them, and then shop your favorite bottle (or two).

6. Our flour is a perfect blend of Italia and America.

Our bakery is the heart of every Eataly, turning out fresh pane daily – not just for you, but for our restaurants, too! The depth of flavor comes from our natural madre lievito, or mother yeast, and the quality of our flour. Every Eataly bakery uses Mulino Marino flour made from high-quality, non-GMO Italian wheat; this historic mill has been active for over three generations, and still uses a traditional stone-milling process that grinds the grain gently to preserve texture and flavor. At Eataly USA, we also use flour grown and milled by local producers, including Wild Hive in New York's Hudson Valley and Community Grains in Los Angeles. Both farms produce flour from organic, sustainably grown grains and according to traditional methods. That means the bread you're enjoying is the result of true agricultural teamwork – and just about the best-quality grain you can find in both Italia and America.

7. That aceto balsamico tradizionale DOP you're drizzling is centuries old.

Balsamic vinegar is native to Modena, a city and comune in Emilia-Romagna, and dates back to Medieval times – the first historical reference was in 1046! To be IGP or DOP certified, this vinegar is made by slowly boiling the must (the juice, skin, seeds, and stems) from the highest quality Trebbiano and Lambrusco grapes, then aging the remaining reduction. When it comes to the prized aceto balsamic tradizionale DOP, this liquid is matured for a minimum of twelve years in a series of wood casks from large to small. So how old is that final, concentrated product? These certified producers have been making aceto balsamico tradizionale for so long and through the same multi-cask process, it's hard to say – at least twelve years, but it might even be older than you are!

8. You can shop what we serve in our restaurants to recreate your favorite dishes at home.

If you've ever tried lo spaghetto al pomodoro in one of our restaurants, or maybe a simple, satisfying tagliata di manzo, you can always come back to enjoy your favorite meal again – and you can even shop the ingredients to make it yourself. Yes, you read that correctly: we want you to recreate your favorite Eataly dishes at home! At Eataly, you can eat what you shop and shop what you eat. In fact, our very own chefs source their ingredients directly from our marketplace. So, choose your favorite dish, make note of the ingredients on the menu, and shop your local Eataly to bring a taste of Italia to your own cucina.

Got a question? If you don't know the perfect Extra Virgin Olive Oil to choose, or why pasta di Gragnano will make a big difference in your dinner, ask an Eataly Storyteller at your local Eataly and make use of our tips when you shop hundreds of products on sale this Sale-tember!

This month, we're celebrating big! Sale-tember, a month-long festa, gives you the chance to try some of our bestselling products at up to 50% off.

To celebrate Sale-tember, we'll be sharing some of our favorite recipes throughout the month! Each week, get our top three recipes to make using ingredients on sale in our marketplace. Try one, or try them all! Then, check back at the start of each week for a brand new list of recipes (and discover more products are on sale)!

So what's on the menu this week?

3 RECIPES TO MAKE THIS WEEK

Get the shortlist below, then pick up the ingredients at your Eataly or shop online.

1. BACI DI DAMA

Meaning "lady's kisses" in Italian, these decadent chocolate-hazelnut sandwich cookies are a favorite treat in Italy. Typical of Piemonte, our recipe from Eataly USA head pastry chef Katia Delogu features whole hazelnuts and gianduja, or chocolate hazelnut, spread.

Get the recipe! Then pick up all the ingredients at your local Eataly, including 50% off Caffarel through September 22.

2. PASTA ALL'ARRABBIATA

Leave it to the Romans to give us a fiery sauce! Meaning "angry" in Italian, pasta all'arrabbiata is spiced with peperoncini, or crushed spicy red peppers, for a bit of kick. Pair this sauce with a short pasta shape like penne – even better if pasta di Gragnano, which is perfect for clinging to sauce thanks to its rough texture.

Get the recipe!  If you're low on time, swap out the sauce ingredients for an Agromonte sauce made with Sicilian cherry tomatoes – on sale at 50% off through September 22 in-store!

3. THE PERFECT STEAK, ITALIAN-STYLE

Steak is always a special treat, and Italians treat this ingredient with great reverence and care. What's their secret to cooking a perfect steak every time? Quality cuts and simple seasonings make all the difference.

Get the guide! Then, pick up all the ingredients you need at your local Eataly including 25% off Creekstone Farms Black Angus Filet through Sunday, September 22.

HUNGRY YET? FIND YOUR LOCAL EATALY

Get the full Sale-tember details by clicking on your local Eataly below.

SHOP ONLINE

Can't make it to our brick-and-mortar stores? SHOP SALE-TEMBER ONLINE.

Buon appetito!

Pappardelle ai Funghi (Pappardelle with Wild Mushroom Ragù)
Recipe courtesy of Eataly

Yields: 4 servings

1 pound pappardelle
1 pound mixed mushrooms (such as porcini, cremini, oyster, shitake or maitake), stems removed & sliced
4 tablespoons extra virgin olive oil
1 medium Spanish onion, finely chopped
2 cloves garlic, finely chopped
½ cup dry white wine
2 teaspoons thyme, freshly chopped
1 teaspoon fresh lemon juice
2 tablespoons parsley, chopped
Salt & freshly-ground black pepper, to taste
Parmigiano Reggiano, freshly grated, for serving

In a 12-14-inch sauté pan, heat the extra virgin olive oil over high heat until it is smoking. Add the chopped onion and garlic and cook them over high heat for 5 minutes, until the onions are a light golden brown. Add the chopped mushrooms, and continue cooking until they have given up most of their water, about 9-10 minutes. Add the wine, thyme, salt, and pepper, to taste, then reduce the heat to medium. Cook the sauce for 5 more minutes, until the mixture is of a ragù consistency.

Bring 6 quarts of water to a boil, and add 2 tablespoons of salt. Drop the pasta in the pot, and cook it until al dente. Drain the pasta, reserving the cooking water, and add the pasta to the ragù.

Add the pasta to the pan with the mushroom ragù, and toss. Add the lemon juice and parsley, and toss over high heat for 1 minute to coat the pappardelle evenly, adding a ladleful of pasta water if needed.

Check the seasoning for salt and pepper, and adjust, if necessary. Divide the pasta evenly among four warmed pasta bowls, top each dish with the freshly-grated Parmigiano Reggiano, and serve immediately.

Buon appetito!

A staple in Italian cuisine today, chocolate has not always been available in Italy. Fresh from the New World, Spaniards introduced cocoa to Italy in the 16th century by trading in the port city Venezia.

After tasting the rich treat on a royal visit to the Veneto, the House of Savoy was immediately struck. Can you imagine tasting chocolate for the first time? They immediately brought chocolate to their court in Torino, the capital of Piemonte (and the home of Eataly!), and its popularity quickly spread.

Today, artisanal chocolatiers create delicious confections across Italy, using only the highest quality ingredients and incorporating local flavors (think: Caffarel's gianduja’s IGP hazelnuts of Piemonte, Venchi's classic cremini assortment of Torino, and Sabadi's grainy modica of Sicilia). And the Italian take on hot chocolate? Must be tasted to be believed. Rich, dark, and incredibly flavorful, this drink is among the best in the world and named for the  Savoy family who spread the good word: cioccolata di Savoia.

In other words: the phrase “la dolce vita” may not have been referring to chocolate specifically, but we believe that il cioccolato is a key part of the sweet life.

Now, you're ready to dive deeper into the world of chocolate by conducting an official tasting! Whether on your own or with like-minded friends, our chocolate tasting guide will give you the key to call yourself a chocolate expert.

Explore our wide selection of Italian chocolates online or in our markets!

A typical cheese of Campania in southern Italy, mozzarella is loved and enjoyed by many throughout the world for its soft and tangy flavors. While the classic fior di latte variety made with fresh, whole cow's milk is the most well-known, Italy celebrates many types of mozzarella varying in shape, sizes, texture, and even flavor.

Explore all the types of mozzarella below. Then, get a taste of our housemade versions at Eataly!

TYPES OF MOZZARELLA

Say "ciao" to the family of mozzarella. 

Fior di Latte Mozzarella

Meaning "flower of the milk," fior di latte mozzarella is your classic, traditional mozzarella. It's made with fresh whole cow's milk and has a sweet, light, and delicate flavor with an elastic texture. At Eataly, our resident cheesemakers make fior di latte mozzarella daily in-house with curd sourced from local dairies. Try it our cheese counter!

Mozzarella di Bufala DOP

Made with the milk of water buffalo, Mozzarella di Bufala offers a tangier and sweeter flavor than traditional fior di latte mozzarella. Thanks to its creaminess, it's highly prized as a pizza topping, but is just as good served on its own! It's often denoted with a "DOP" status, a label to show that it's made entirely in its region of origin: Campania.

Stracciatella

This sister is extremely soft and creamy! Deriving its name from the Italian word straccia, meaning "rag" or "shred," stracciatella is created with shreds of mozzarella curds and fresh cream. It's great for spreading atop bread or even stirring into pasta. And yes, it's just as amazing as it sounds.

Burrata

Born in Puglia in a small town in the province of Bari, burrata consists of a "pouch" of stretched mozzarella cheese filled with cream-soaked stracciatella. While it consists of mozzarella parts, burrata is much richer and creamier, with a looser texture. Sprinkle with sea salt and a drizzle of olive oil to savor the full flavor.

Bocconcini

Bocconcini, meaning "small mouthfuls," are smaller, bite-sized forms of mozzarella – perfect for adding to salads or enjoying in a single bite with fresh basil and tomato. They're the cute little sisters of mozzarella!

Nodini

Formed by "knotting" mozzarella, this hand-shaped twist (literally!) on mozzarella has a smooth, shiny surface and a pleasantly firm texture. The elegant shape of these little knots makes them great for serving during festive occasions!

Now that you're an expert, get the recipe for one of our favorite ways to use mozzarella: Caprese!

In the market, you can tell a mushroom is fresh if it is firm, plump, and free of blemishes with no visible moisture. Beware of slimy and spotted mushrooms, as they may be past their prime!

Once you get home, do not wash the mushrooms before you plan to use them. The majority of varieties may be stored in their original packaging or a brown paper bag to keep them dry and fresh. A paper bag will keep the mushrooms from drying too quickly, while allowing excess moisture to evaporate and soak up into the bag instead of trapped in the mushrooms.

Because mushrooms are extremely porous, they should be exposed to as little water as possible. Waterlogged mushrooms can become slimy, rubbery, and gain an overall unpleasant texture with a muted flavor.

If your mushrooms are not visibly dirty, it’s perfectly fine to eat them without cleaning. “But Eataly, mushrooms grow in the ground!” Even so, some chefs will swear by leaving mushrooms in their most natural state. This being said, if your funghi have visible dirt on them, feel free to clean them in the proper way.

First things first: are you eating them raw or cooked?

If you’re eating them raw, say, on a salad, it really is best to keep them as dry as possible. If you see a little dirt, simply rub it off with a dry paper towel, and remove any stubborn clumps with a paring knife. After that, they’re ready to eat!

If you’re cooking your funghi, the rules aren’t quite as strict. In general, the recommended way to clean mushrooms is by hand (but hands off that mushroom brush!) with a damp paper towel. This minimizes the amount of water the mushroom can soak up, and also allows for efficient dirt removal.

For those in more of a daring mood or who have less time to spare, you can also rinse your mushrooms individually, rubbing dirty spots with your fingers and placing them on a stack of paper towels to absorb any excess water. While rinsing will not make mushrooms drastically swell with moisture, do not soak your mushrooms or leave them under running water for too long. Remember: mushrooms are extremely porous; no one likes a soggy mushroom.

Whether you choose to leave them dry, clean them with a damp paper towel, or rinse them ever so briefly, the best part is enjoying them, especially with risotto or pappardelle!

]]> Tue, 10 Sep 2019 15:10:08 +0000 https://www.eataly.com/us_en/magazine/how-to/mushroom-care-guide/ https://www.eataly.com/us_en/magazine/how-to/mushroom-care-guide/ brianna.buford@eataly.com (Brianna Buford) Brianna Buford Tradition, innovation, and passion – these are the qualities that define the Santa Margherita family. With a vast array of vineyards spanning Italy’s best winemaking regions from north to south, and guided by sustainable and eco-friendly farming practices, they have since grown into one of Italy’s leading vineyards, producing distinctive and enjoyable wines for generations. 

Find out more about Santa Margherita’s history, estates, and wines – then learn how to get a taste at Eataly! 

THE STORY

Santa Margherita was founded in 1935 by Count Gaetano Marzotto, who led the revitalization of an abandoned portion of the Venetian countryside where Alpine rivers wind their way through sun-drenched hills toward the Mediterranean coast. Creating much-needed farmlands, his efforts restored traditional wine-making practices in what had been a region rich in vineyards since the time of the Roman Empire. 

Employing modern agricultural practices and a commitment to his fellow Italians’ economic, agricultural, and cultural needs, Marzotto named his labor of love after his dear wife Margherita. Thus, the first piece of Santa Margherita’s “wine mosaic” – the name given to their expanse of estates across the country – was set. 

THE ESTATES

Over the past decades, Santa Margherita has expanded to encompass vineyards in some of Italy’s top wine-producing regions, from Alto Adige and Veneto in the north to Toscana in central Italy. They own and operate 10 estates, from which they produce authentic wines with traditional, regional character that are complex in terroir, and accessible in flavor. 

Some of the top Santa Margherita estates found in Eataly include Ca’ Maiol near Lago di Garda, Ca’ del Bosco in Franciacorta, Lamole di Lamole in Italy’s Chianti region, and Cantina Mesa in Sardegna. Even as they expand, their passion for their people – those who harvest the grapes, the craftspeople in their wineries, down to the people who enjoy each glass – remains a top priority. 

In fact, this is why Santa Margherita is focused on sustainable and eco-friendly growing practices that save energy, reduce pollution, and protect the health and well-being of the vineyards and the people who drink their wines. From hand-harvesting their grapes in Veneto to preserve the fruit’s freshness, to eliminating conventional pesticides in the growing of their Chianti Classico, each wine is produced with the utmost respect for the land.  

THE WINES

While they may be known for their iconic Pinot Grigio, the Santa Margherita family boasts a diverse portfolio of red and white wines that express the best characteristics of the regions from which they come.

Notable wines include their Lamole di Lamole Chianti Classico DOCG, made from exclusive lines of Sangiovese grapes shaped by the Lamole valley’s unique microclimate. After seven to ten days of fermentation on the skins, the wine is aged in steel barrels for six months, then racked into big oak casks. The resulting wine is a deep, vibrant ruby with aromatics of cherries and red berry, and pairs well with traditional Tuscan plates like bruschetta and bistecca alla Fiorentina. 

Their Ca’ Maiol wines include Chiaretto and Lugana, made with Trebbiano di Lugana and Groppello grapes native to the Italian lakes region, and offering unique terroir and delicate, fresh taste. For something more structured and earthy, explore the mineral-rich flavors of Sardegna with Cantina Mesa’s Buio DOC, a dark ruby red framed by black pepper notes and vibrant acidity made – unoaked to showcase the full character of the Carignano del Sulcis grapes – and Giunco DOC, a straw-colored Vermentino with bright notes of citrus and stone fruits made.

TASTE SANTA MARGHERITA AT EATALY

Want to experience Santa Margherita wines for yourself? 

Explore the family's diverse collection with complimentary tastings at our wine shops and marketplace or by the glass at our restaurants. Then, visit our wine shop to pick up a bottle (or two!) to enjoy at home.

Find your local Eataly Vino shop to learn more!

Burrata e Tartufo Nero
(Black Truffle Burrata) 

Recipe courtesy of Eataly

Yield: 2 servings

2 tbsp chopped Fresh Black Truffle or Black Truffle Paste
2 tbsp sherry vinegar
1 teaspoon Acacia honey
a pinch of sea salt
1/4 cup extra virgin olive oil (our chefs prefer the delicateness of Ligurian olive oil)
4 slices of Otto bread (or your favorite fresh bread)
8 oz fresh burrata cheese

To prepare the black truffle vinaigrette:

In a large bowl, add the chopped truffle (or truffle paste), vinegar, honey, and salt. Using a fork or whisk, slowly stir in the extra virgin olive oil. Taste and adjust the seasoning if necessary. Set aside.

To assemble the dish:

Lightly toast or grill slices of bread. If you prefer, you can lightly brush each slice with olive oil.

Drain burrata cheese and add to plate. Using a small spoon, drizzle the black truffle vinaigrette on top. Serve with warm, toasted bread.

Buon appetito! 

Pick up Urbani's truffle-based sauces, oils, salts, and more online or at your local Eataly.