Discover our top Italian Easter picks below. Then, check out our Easter Shopping Guide for more details.

BUTCHER

Our butcher works with sustainable ranches to get lamb that is pasture-raised, grass-fed, and grain-finished. Pick up classic Easter cuts, get our recipe for roast lamb, and set the table.

Plan ahead: pre-order your favorite grass-fed lamb cuts, from racks to shanks, and much more directly from the butcher counter or by calling (646) 398-5110.

COLOMBA

Baked by artisans in Milano, colombe are must-have on your Easter table. These colorful cakes are rich, fluffy, and shaped like a dove. In other words: colombe will make you forget all about any egg hunts. Don't believe us? Discover for yourself with complimentary tastings every day, plus a storewide tasting event on April 20 called Mercatino delle Colombe!

CIOCCOLATO

And have we mentioned our selection of chocolates? Easter means you can leave chocolate in every room and call it “decoration.” Both beautiful and delicious, our artisanal confections from New York and Italy are the perfect decor for kids and adults alike.

PASTRIES

Made in-house daily, all of our dolci are made using the finest natural ingredients according to traditional Italian recipes developed by our head pastry chef, Katia Delogu. Pre-order a selection of pasticcini (mini pastries) or pick-up a DIY cannoli kit which includes everything you and your family need to fill fresh cannoli at home. Pre-order can be made in-store or by calling (212) 229-2560 ext. 323.

VINO

Think "green" this Easter, and pick up natural, biodynamic, and organic wines at Eataly Vino! Located just steps from our 23rd Street entrance, our wine shop is fully stocked with the best vini italiani to enjoy with your feast.

GET THE EASTER SHOPPING GUIDE

Don't feel like cooking? All of our restaurants are open for Easter weekend. Gather your friends and family, book your table, then sit back and let our chefs do the work. Explore all restaurants.

Opening on April 12, 2019, the newest member of our Eataly family is located in the heart of the Marais district in France's capital city. Spread across more than 26,000 square feet and three floors, Eataly Paris has seven different eateries and eight market counters, including a butcher, a baker, a cheesemonger, fresh mozzarella, and fresh pasta stands, plus fruit and vegetable stalls in an open-air space. It also boasts the largest Italian wine cellar in Paris, with 1,200 unique labels, and has a cooking school open to all.

Eataly Paris is part of an exclusive franchise with the Galeries Lafayette Group, a leading retailer in Paris that is actively engaged in promoting and spreading the French "Art of Living."

Nicolas Houzé, Chief Executive Officer of Galeries Lafayette and BHV Marais, said at the launch, “We are delighted to bring the Eataly brand, a concept that the public loves in every capital, to Paris. Eataly perfectly responds to the mindfulness of our customers and to the growing need to be able to buy fairer and healthier products.”

Eataly Paris Marais will be the first time that many Italian products will be made available in France, offering a unique shopping and dining experience for those in the Marais district.

“Eataly will put all the effort possible to offer Parisians the very best of Italian food and culture," said Eataly founder, Oscar Farinetti. "French people have always shown great appreciation for Italian food, and we will not disappoint them. We are very proud to be represented by The Galeries Lafayette Group, a company, and brand of the highest prestige."

Every Eataly is dedicated to a particular theme. Paris Marais will embrace Fraternié, a French term that expresses deep friendship and encourages solidarity and mutual understanding. It is also a subtle nod to the notion of "brotherhood," since two of the largest and most recognized cuisines in the world – Italian and French – are coming together under one roof.

Benvenuto, Eataly Paris!

Open seven days a week, Eataly Paris Marais is located at 37 rue Sainte-Croix de la Bretonnerie. Follow the opening festivities and beyond on the website, Facebook and Instagram. 

Wait, what's a pizzata? A pizzata is a traditional pizza party in Italy. Whether you're celebrating the team's win after a game of soccer or a hosting a family get-together, it's an excuse to spend time with good people over even better pizza (and wine!).

Every month, we’re throwing a traditional Italian-style pizza party with pizza, wine, beer, and very special guests in La Pizza & La Pasta on our second floor — and you're invited! Taste simple, authentic Neapolitan pizzas inspired by our special guests, learn about the origins and high-quality ingredients that make the traditional Italian-style pizza.

SO, WHO'S HOSTING?

Thursday, April 25: Alpana Singh, master sommelier and host of WTTW's "Check, Please!"

Thursday, May 30: Whitney Reynolds, host of The Whitney Reynolds Show

More coming soon!

UP NEXT: ALPANA SINGH

On Thursday, April 25, master sommelier and host of WTTW's "Check, Please!" Alpana Singh, is hosting her very own Pizzata! in La Pizza & La Pasta.

From 6-8 p.m., meet Alpana and get a taste of her signature pizza, Spring Fling (fresh basil pesto, mozzarella di bufala, rock shrimp, shaved asparagus, chili flake, and lemon zest) for $18. Nodding to her master sommelier status, we'll be pairing it with your choice of four unique wines chosen by Alpana herself!

The best part? $5 from every Spring Fling pizza sold on Thursday, April 25, will be donated to Urban Initiatives, a local organization that uses structured sports programs to help youth achieve academic success, develop healthy lifestyles, build leadership skills, and coach others to do the same. Founded in 2003, Urban Initiatives currently partners with over 50 Chicago Public Schools in 38 unique Chicago communities serving over 17,000 students.

BOOK YOUR TABLE FOR APRIL 25

Learn more about this salumi with our guide below. Then, don't miss our special offer from April 8-14: buy two trays of Prosciutto di San Daniele by DOK Dall'Ava and get a free mozzarella!*

WHAT IS PROSCIUTTO DI SAN DANIELE DOP?

Prosciutto di San Daniele is made from just two ingredients: high-quality pork legs and sea salt. It is produced from start to finish in San Daniele, a small village in Italy's northern region of Friuli Venezia Giulia. The combination of intoxicating air from the mountains and the Adriatic Sea makes the San Daniele area the perfect place to age prosciutto.

HOW IS PROSCIUTTO DI SAN DANIELE MADE? 

Following the strict legal guidelines, a pork thigh can only be deemed Prosciutto di San Daniele DOP if three conditions are met:

1. The pig must be raised in one of the 10 regions of the central-north of Italy.
2. The pig must be raised using specific, age-old traditions.
3. The process and aging must take place in San Daniele.

One unique aspect of Prosciutto San Daniele is the pressing stage. The legs are salted and then pressed for two to three days. This enables the salt to more deeply penetrate the meat, giving it more flavor. It also gives Prosciutto di San Daniele its signature guitar shape.

The resulting prosciutto is simple, natural (without additives or preservatives), and delicious. Certified San Daniele prosciutto is easily recognizable by its typical guitar-like shape, the presence of the trotter, and the consortium brand.

Taste Prosciutto di San Daniele DOP for yourself! Find your closest Eataly, and get a taste of Friuli Venezia Giulia without leaving town. 

*Offer varies from store to store. Not valid online or at Eataly Las Vegas. Certain restrictions apply. 

Las Vegas - it's time to Knight Up! There will be no corkage fees for locals at the Wine Shop on Vegas Golden Knights home game days.

Buy any bottle to share with friends and family two hours before and after every home game and we will open it for you to enjoy at no charge.

We invite you to explore our expansive selection of wine and enjoy it throughout Eataly before heading to the hockey game because... wine not?

Salute! 

Answer: colomba!

This Saturday, April 13, from 12-3 p.m., we are celebrating Italy's festive Easter cake with complimentary tastings of colomba and regional Italian wines in our two-story marketplace! Check back to see the full schedule of events.

La colomba di Pasqua, or the “Easter dove,” is one of our favorite traditional Italian treats. Spring’s counterpart to the wintertime panettoni, these dove-shaped cakes feature rich and fluffy dough topped with pearl sugar and almonds. An excellent gift, the elegantly wrapped cakes come in a variety of flavors, from chocolate to pistachio to even limoncello. No tickets required, just stop by!

Discover your favorite flavors during the tastings, then bring a colomba (or two, or three!) home to your spring table.

Open now, Bar SABBIA — “sand” in Italian — is our summertime destination inspired by the Italian seaside. Escape the hot pavement and busy beaches to Italy’s iconic coastline with a menu that celebrates both land and sea, featuring easy-to-eat coastal fare (think: oysters, arancini, fresh pastas, and more). As you relax in our seaside lounge by Aperol, take your pick from bubbly spritz cocktails, regional Italian wines, and housemade craft beer. Bar SABBIA is your seaside escape during Chicago’s hottest months!

SEE THE MENU!

SABBIA is where you'll want to spend your summer nights – especially with our weekly events featuring cocktails, coastal fare, and more! See the schedule below.

SPRITZ HOUR WITH APEROL

Every Monday and Tuesday from April 8 to September 2, 5-7 p.m.

You say spring, we say spritz. Stop by our Aperol Cart for a complimentary taste of the classic Aperol Spritz, then order a $10 flight of three bubbly spritz cocktails and $1 arancini (fried risotto balls). To take part, just stop by Bar SABBIA!

WINE WEDNESDAY

Every Wednesday, starts at 5 p.m.

Every Wednesday, our expert beverage team chooses a very special wine: a rare find, a magnum of rosé, or a coastal favorite, to feature at a special price. The one catch? Only while it lasts! The party starts every Wednesday at 5 p.m. in Bar SABBIA on the second floor.

BEACH COCKTAIL PARTY WITH MALFY GIN

Thursdays from April 11 to May 30 , 5-9 p.m.

This spring, take a trip to the Amalfi Coast with Malfy Gin! Each week, our guest bartender will feature a unique set of cocktails including Malfy's lemon-infused gin (think: classic gin and tonic and innovative fizzy cocktails!). The party is from 5 to 9 p.m., but we'll be serving cocktails all night long.

Wondering what makes beach culture in Italy so incredible? We've got a guide for that.

Answer: prosciutto!

From April 1 to 14, we're celebrating all things prosciutto crudo (yes, there will be special offers, too!). Read on to find all the prosciutto activities planned at Eataly Chicago.

WHAT IS PROSCIUTTO?

Prosciutto, meaning "ham" in Italian, is cured pork leg. To make good prosciutto, you need salt, air, and time. At Eataly, we carry a variety of prosciutti from north to south, including two of the most popular: Prosciutto di Parma and Prosciutto San Daniele. We also offer one of the most prized and rare varieties of Italian cured ham called culatello!

SCORE FREE MOZZARELLA

Market offer valid from April 1-14

The wide world of prosciutto is a delicious one — so delicious that we want you to try more varieties than just one! From April 1 to 14, you can take home a free four-ounce ball of housemade mozzarella when you buy two trays of select prosciutti.*

April 1-7: Ferrarini Prosciutto di Parma
April 8-14: DOK Dall'Ava Prosciutto di San Daniele

Be sure to stop by to try them both!

*While supplies last. Not able to be combined with other offers.

COMPLIMENTARY TASTINGS

Weekends from April 1-14

During our weekend celebration at Eataly Chicago, stop by for a free taste of prosciutto crudo! Check out our calendar of tastings below and plan your visit.

Friday, April 5, 2-8 p.m.
Saturday, April 6, 12-6 p.m.
Sunday, April 7, 11 a.m.-4 p.m.

All tastings of prosciutto will take place at our I Salumi & I Formaggi counter on the second floor. A presto — see you soon!

Long live prosciutto! Now, let's talk prosciutto pairing ideas.

GET TO KNOW PROSCIUTTO

You might have heard of prosciutto before: that rosy, delicate Italian specialty often served on appetizer boards, panini, pizza, and more. Wonder what makes this Italian so special and impossible to resist? It’s all about quality and the curing process, which can take up to 36 months!

SALT

To start, each pork leg is cleaned, covered it in salt, and left for about two months in a cool, temperature-controlled environment. During this time, the salt draws out blood and moisture which not only prevents bacteria from entering the meat but also concentrates the flavors.

TIME

After the salting process, the salt is washed from the meat and each leg is left to dry age for 14 to 36 months. The longer it ages, the more moisture it loses, causing the flavors to become more and more intense.

For this reason, we recommend using younger prosciutto for cooking, while savoring the prized, longer-aged prosciutto as-is.

ALL HAIL THE KING OF SALUMI: CULATELLO

Enjoy 30% off culatello on Saturday, April 6 only.

Take your prosciutto game to the next level.

A rare Italian salumi from the province of Parma, culatello is known as the “King of Salumi.” Boneless pork is seasoned with salt and pepper, wrapped in twine, and slowly aged in Negroni’s Villa Gambera cool, humid cellars, resulting in a unique, complex, and delicate flavor.

Stop by our marketplace on April 6 to get 30% off Culatello di Zibello DOP by Negroni.

THE PERFECT MATCH

Pair your favorite prosciutto with our housemade Bianca mozzarella!

Having people over? Impress them with a beautiful tagliere, or board of salumi, cheese, and accompaniments. Don’t worry, we’ll help you get started! Stop by our market from April 1-14 to get a free 4-ounce ball of housemade Bianca mozzarella when you buy two trays of select prosciutti.*

April 1 to 7: Ferrarini Prosciutto di Parma
April 8 to 14: DOK Dall'Ava Prosciutto di San Danielle

Then, ask our cheesemongers for tips on how to make your board stand out with spreads, olives, crackers, and more. Feeling fancy? Pair with a bottle of vino from our wine shop. Salute! Cheers!

*While supplies last. Not able to be combined with other offers. 

MEET THE PRODUCERS 

Ferrarini

Founded in 1965 near Reggio-Emilia, Ferrarini is a family-run company dedicated to producing world-renowned prosciutti, mortadella, Parmigiano Reggiano, butter, and more. 

Prosciutto di Parma DOP

The secret to Ferrarini’s Prosciutto di Parma? Sea salt, time, fresh Parma air and a whole lot of passion. Ferrarini carefully cures each prosciutto from 14 to 22 months in temperature- and humidity-controlled cellars located in Lesignano de’ Bagni, a district renowned throughout the world for its Prosciutto di Parma. 

DOK Dall'Ava

Since 1955, the Dall’Ava family has been producing Prosciutto di San Daniele DOP in their curing facility located in the small village of San Daniele in the Friuli-Venezia Giulia region. Every year, the family cures more than 30,000 prosciutti following local tradition.

Prosciutto di San Daniele DOP

Each leg is covered with sea salt harvested from Santa Margherita national park in Puglia, then pressed for 24 to 48 hours, enabling the salt to deeply penetrate the meat and giving each leg its signature guitar shape. After the salting process, the pork is aged from 18 to 36 months in San Daniele, where the intoxicating air from the mountains and the Adriatic Sea transforms the pork into dark, sweet prosciutto. The longer prosciutto ages, the more moisture it loses, causing the flavors to become more and more intense.

Love prosciutto but not quite sure where to begin? Check out our guide to everything you need to know about prosciutto. 

From April 1 to 14, we're celebrating all things prosciutto in our stores with special offers, events, and tastings. Pro tip: don't miss Culatello Day when we'll be offering 30% off this rare and prized salumi. Find your local Eataly below to get more details. 

WHAT TYPES OF PROSCIUTTO CAN YOU FIND AT EATALY?

We are proud to offer a variety of prosciutti sourced from the very best salumifici (cured meat producers) throughout Italy.

Prosciutto di Parma DOP

Prosciutto di Parma is a delicate, sweet cured pork made in Parma, a small province in the heart of Emilia-Romagna. It is considered one of the oldest varieties of prosciutto, dating back to 100 BCE when Cato the "Censor" first mentioned the incredible tasting ham air-dried in the hills of Parma. Learn more here.

Prosciutto di San Daniele DOP

Hailing from Italy's northern region of Friuli Venezia Giulia, Prosciutto di San Daniele is known for its distinct guitar-like shape thanks to a special pressing process which helps the salt deeply penetrate the meat. It has a sweeter flavor and darker color than other prosciutti. Learn more here.

Prosciutto Toscano DOP

This type of cured pork is salted and seasoned with local Tuscan herbs and spices like black pepper, juniper, rosemary, and garlic. For this reason, it has a unique spiced flavor and slightly drier texture than other Italian cured hams. Learn more here.

Prosciutto di Carpegna DOP

Prosciutto di Carpegna gets its name from a small village in Italy's central Marche region where it is produced. Each leg is carefully sourced from a particular Italian pig breed variety called Pesante Padano, or "heavy pigs." Learn more here.

Prosciutto di Modena DOP

As its name denotes, this variety comes from the Modena area in Emilia-Romagna. It has a sweet, intense flavor and a signature pear shape due to a unique trimming process. Learn more here.

Culatello di Zibello DOP

Known as the "King of Salumi," Culatello di Zibello is one of the rarest Italian cured pork varieties. Carefully selected boneless pork legs are seasoned with salt and pepper, wrapped in twine, and slowly aged in cool, humid cellars throughout the province of Parma. The result? A delicate flavor with a funky edge. Learn more here.