While pizza and pasta are just the tip of the Italian iceberg, there is a reason these two culinary staples are the most beloved exports from Italy. Enjoy our seasonal selection just steps away from where our expert pasta chefs and dough-slinging pizzaioli (pizza makers) create dishes before your eyes.
MENU & HOURS
11:30 a.m.- 8:30 p.m. (last seating)
11 a.m.- 9:30 p.m. (last seating)
11 a.m.- 8:30 p.m. (last seating)
LA PIZZA
Eataly has always been very strict in adhering to centuries-old Neapolitan technique when it comes to pizza: the crust must be tall and tender, the dough should be left to rise for at least 24 hours, and the ingredients should display the bounty of the Mediterranean. At our restaurant, you can watch as trained Rossopomodoro pizzaioli (pizza makers) prepare traditional Neapolitan pizzas using our patented golden wood-burning ovens that ensure the pizza cooks to perfection in 90 seconds.
LA PASTA
The restaurant also boasts a bountiful selection of signature pasta dishes that need no translation. In addition to our housemade fresh pasta, the menu features specialty dry pasta imported from Gragnano. As the birthplace of dry pasta making, Gragnano is celebrated for its pasta across the world. Each shape is made with the highest quality dough that is bronze extruded and dried at low temperatures for up to 48 hours. The resulting pasta is textured and perfectly al dente, ideal for collecting sauce. Pairing seasonal ingredients with regional shapes, our chefs prepare your meal in an open kitchen, so you can enjoy the complete process.
We can't wait to have you at La Pizza & La Pasta – book your table below to enjoy the season's best ingredients this spring. Ti aspettiamo!
