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 27, join us in welcoming Teddy Greenstein, sports reporter for the Chicago Tribune, as he joins our Rossopomodoro pizzaiolo, Simone Iavarone, in the pizza kitchen for our all-new weekly series: “Pizzaiolo for a Day."
Pizzaiolo Teddy, taking inspiration from his two daughters, created a special pizza called Pizza Elemgee (mozzarella, lamb sausage, red and yellow peppers, fennel seeds, and chili flake drizzled with orange blossom honey and topped with fresh spinach). Enjoy it for $18!
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.