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Dry-Aged Ribeye at Foodiversità

Dry-Aged Ribeye at Foodiversità

Discover the difference in the dry aging process with this special class at Foodiversità, our free food “university,” on Thursday, September 15, at 3 p.m. 

Eataly USA Head of Meat and Fish Peter Molinari will "break down the beef," so to speak, explaining how to achieve tender meat with a rich and complex flavor.

Advance registration is not needed, and participation is first come, first served. Find us in the scenic northwest corner of the market, overlooking 1 World Trade Center.