In Italy, pizza-making apprentices train under experts for years before earning the title pizzaiolo. Now, local pizza lovers have the opportunity to work with our own expert pizzaioli with Eataly Chicago's all-new series!
Every Thursday, Eataly invites a different Chicago food lover to our open kitchens at La Pizza & La Pasta for a crash course in the love, labor, and tradition that goes into each pizza napoletana. After training with our Neapolitan team, each “Pizzaiolo for a Day” will stretch and toss one of our four new doughs, top with high-quality ingredients, and watch the pizza bake in our traditional wood-burning ovens.
On Thursday, April 20, join us in welcoming Dane Neal, food radio host for WGN Radio, as he joins our Rossopomodoro pizzaiolo, Simone Iavarone, in the pizza kitchen for our all-new weekly series: “Pizzaiolo for a Day."
Food enthusiast Dane Neal pulled out all the stops to create his Pizza Danetanamo (black truffle cream, spicy salami, and mozzarella di bufala topped with fresh arugula and Cerignola olives on Eataly's gluten-friendly Leggera pizza dough). Enjoy it for $18!
The best part? $10 from every Pizza Danetanamo sold will go to the West Suburban Community Pantry! Their mission is to offer food for the hungry and resources to empower people to improve their quality of life. The Pantry operates year-round with a goal that each eligible family in DuPage County receives nutritionally balanced food, including meats, dairy, and fresh produce monthly.
Join us each week at La Pizza & La Pasta to watch your fellow Chicagoans master the process – and maybe pick up a couple tips and tricks yourself! Reserve your table now.