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Los Angeles Stories

  • Vino Day at Eataly L.A.

    Vino lovers, mark your calendars! On November 23, we're making your wine dreams come true with a variety of wine events during Vino Day.
  • Celebrate Truffles at Eataly L.A.

    Get ready to unearth one of Italy's most prized ingredients – fresh white truffles are back in season! Check out our line-up of truffle events this fall.
  • Mark Your Calendar for Truffle Day

    Mark your calendar: Eataly L.A. is celebrating Truffle Day on Wednesday, November 27. Bring home a fresh white truffle from Italy at the lowest price of the season and enjoy a fresh shave at any of our restaurants!
  • A Farm-Fresh Thanksgiving

    Get a jump on your Thanksgiving to-do list at Eataly L.A.: pre-order an all-natural, humanely-raised turkey, and plan your menu with ingredients from our market, wine, and more!
  • Parmigiano Reggiano Week at Eataly L.A.

    Do you know how to tell which Parmigiano Reggiano DOP is a breed apart? Find out and get a taste of Italy’s iconic cheese at Eataly L.A!

    From October 21 to 27, celebrate the King of Cheese during our Parmigiano Reggiano DOP Week. Enjoy market deals and in-store tastings featuring Parmigiano Reggiano DOP made with milk from heritage breed cows.

    SUPPORT BIODIVERSITY WITH HERITAGE BREED PARMIGIANO REGGIANO

    This week, we want you to taste the difference that biodiversity makes in one of Italy’s most iconic cheeses – so we’re offering a complimentary package of Le Stagioni d’Italia pasta when you shop select Parmigiano Reggiano DOP cheeses!

    Parmigiano Reggiano DOP, the “King of Cheeses,”  is made with just three ingredients –  unpasteurized milk, rennet, and salt – and can only be produced in certified areas around Emilia-Romagna, from the plains to the mountains between the scenic rivers Po and Reno. Small-scale dairy farms in these areas produce milk of exceptional quality from cows fed a wholesome diet of local grass. To create each wheel, cheesemongers age 160 gallons of milk for a minimum of 12 months before testing and certification. The result? A cheese that boasts a symphony of complex flavors and textures, from a salty, crystalline mouthfeel to herbaceous notes of grass and sweet cream butter.

    Some of the most prized Parmigiano Reggiano DOP is made with fresh, whole milk produced by three heritage breeds of dairy cows: the Vacca Bianca Modenese, the Vacca Rossa, and the Vacca Bruna. Their milk is particularly rich in proteins like casein, minerals like phosphorus and calcium, and fats, all of which are ideal for the production of aged cheeses. Over time, some of these breed populations have shrunk to near extinction, with only hundreds left. When you buy cheese made from these cows' milk, you are helping to save the breed! 
    Parmigiano_reggiano_factory

    FREE DEMOS: PARMIGIANO REGGIANO & PERFECT PAIRINGS

    Want to learn how to taste the difference between each wheel of Parmigiano Reggiano DOP? Stop by the Eataly L.A. market as our cheesemongers crack open a full wheel! Watch and listen as our experts will walk you through each heritage breed cheese, from the buttery, grassy notes of the Vacche Rosshe to the nutty and floral flavors of the Sola Bruna. Then, discover how to pair this cheese perfectly with other high-quality ingredients from our market like aceto balsamico di Modena, Mamma Emma gnocchi, housemade agnolotti pasta, and more. Stop by to start learning!

    Saturday, October 26 from 4 p.m. - 5 p.m. - Opening and Tasting of the Vacche Rosshe

    Sunday, October 27 from 4 p.m. - 5 p.m. - Opening and Tasting of the Sola Bruna

    Then head to Eataly Magazine for our top Parmigiano Reggiano DOP recipes and pairing guides.

    Ti aspettiamo! See you there!

  • Quick Italian Lunch Festa at Eataly L.A.

    From October 14 to 25, we are celebrating all our favorite lunch options with specially priced deals during Quick Italian Lunch Festa. No matter how much time you have, make the most of your weekday pranzo!

    Continue reading

  • Pasta Weeks at Eataly L.A.

    “Life is a combination of magic and pasta.” Federico Fellini, we couldn’t agree more. Continue reading

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