At Eataly Chicago, we believe that pizza is a serious thing, which is why we've launched Quattro Mani: Pizza Pairings. After all, "four hands" are better than two! Held every Tuesday, the series features a different Chicago guest chef preparing pizza alongside our own pizzaioli — and you're invited to taste and learn with us.
For the next Quattro Mani, join us in welcoming Chef Jason Hammel from Lula Cafe on Tuesday, April 11, from 6-9 p.m. Taste our talented guest's pizza plated side by side with our own Neapolitan-style variety at La Pizza & La Pasta!
Chef Jason Hammel took a trip down memory lane to create his pizza, named "White pizza with my Dad, first time at Modern, New Haven, Ct., sometime in the summer of 1979" (steamed clams, melted leeks, capers, Taggiasca olives, Pecorino, and fried rosemary topped with green garlic, chopped parsley, and lemon zest on Eataly's Classica dough). To pair, Eataly and Rossopomodoro pizzaiolo Simone Iavarone created the Paesana, meaning "small village," (pancetta, peperonata, olives, and mozzarella di bufala on Eataly's Classica dough). Enjoy both for $18!
The best part? $10 from every pizza pairing sold will go to Pilot Light, a local Chicago-based organization founded by chefs Matthias Merges, Jason Hammel, and Paul Kahan. Pilot Light helps kids make healthier choices by connecting the lessons they learn in their classrooms to the foods they eat on their lunch trays & beyond.