Eataly is a store with stories. Here, you won't just discover what you love: you'll also learn about what you love.
This has been our philosophy since the beginning, when Oscar Farinetti opened the first Eataly in Torino, Italy, in 2007. Each store’s unique format invites you to taste delicious dishes in our restaurants, find the same ingredients in our marketplace, and then discover how to recreate the recipe at home. Eat, shop, and learn.
Say you taste the best spaghetti al pomodoro (pasta with tomato sauce) of your life at La Pizza & La Pasta, our restaurant dedicated to — you guessed it — pizza and pasta. Each bite is perfection: the sweet tomatoes are balanced with the satisfying bite of al dente pasta and bright notes of fragrant basil.
What do you do? Yes, you can come back to La Pizza & La Pasta again and again, but you can also bring the experience home to your friends and family.
Our chefs use the same ingredients offered in our marketplace for one simple reason: they’re the best! Front and center in the iconic dish, the San Marzano tomatoes are sun-ripened and grown in the volcanic soil of Mt. Vesuvio; our bronze-extruded pasta is air-dried in the Mediterranean breeze in the birthplace of dry pasta, Gragnano. And before you head to the kitchen, discover tricks and tips on making pasta from our expert chefs at our cooking school.
Until then, get the recipe for spaghetti al pomodoro on Eataly Magazine, and find the ready-made collection on Eataly.com!
A presto!
