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Discover Emilia-Romagna at Eataly NYC Downtown

Discover Emilia-Romagna at Eataly NYC Downtown

Located in the heart of the scenic Po Valley in northern Italy, Emilia-Romagna is celebrated for its medieval cities, scenic landscapes, and — our favorite — rich culinary legacy. Thanks to its dedication to tradition and diverse terroir that ranges from the Apennine Mountains to the Po River, the fertile region is responsible for some of the most iconic Italian specialties.

Discover the flavors of Emilia-Romagna yourself at Eataly NYC Downtown! In celebration of La Prima Settimana della Cucina Italiana nel Mondo (The First Week of Italian Cuisine in the World), we are opening a window into the region with daily spotlights and free classes at Foodiversità, our "food university," from November 16 to 20. Each class will be led by culinary experts, from acclaimed Italian chef Massimo Bottura to prolific New York food writer Francine Segan. As they guide you on a culinary journey, you will enjoy complimentary tastes of Emilia-Romagna's most beloved products, from Parmigiano Reggiano to stuffed pasta.

Check out the full calendar of events below!

parmigiano reggiano cheese

PARMIGIANO REGGIANO DOP DAY

Wednesday, November 16

Parmigiano Reggiano DOP is known for its rich aromas and complex, almost fruity flavors. Beyond its delicious flavor, the "King of Cheeses" offers a host of nutritional benefits.

Discover Parmigiano Reggiano DOP (Free Classes)
12 p.m., 1 p.m., & 6 p.m.

In these classes, famed food journalist Riccardo Costa will discuss the different ages of Parmigiano Reggiano, from production to pairings. You will taste four ages of the cheese paired with local pears and wine (San Patrignano, "Avi" Sangiovese di Romagna 2012).

Also present will be the Parmigiano Reggiano DOP Consortium, the Enoteca of Emilia-Romagna, and chefs from the region's Chef to Chef Association.

Learn more about Parmigiano Reggiano DOP Day!

Slice on Prosciutto di Parma Crown Knife - hires

PROSCIUTTO DI PARMA DOP DAY

Thursday, November 17

Called the "King of Hams," Prosciutto di Parma DOP is a traditional cured pork renowned for its delicate, sweet flavor. In Emilia-Romagna, prosciutto is typically served wrapped in Piadina Romagnola IGP, a crispy flatbread made in the region's southeastern corner, created by L’Angolo della Piada and Riccione Piadina.

12 p.m.  The Best of Emilia-Romagnan Cuisine (Free Class)
In this class, celebrated Chef Massimo Bottura will explain the tradition and innovation of Prosciutto di Parma as you taste it paired with Piadina Romagnola IGP and regional wine (Torre Fornello "Donna Luigi" Malvasai Colli Piacentini 2013).

1 & 5 p.m.  How to Slice Prosciutto (Free Classes)
Sharing her deep knowledge of Emilia-Romagna, Francine Segan will demonstrate the art of hand-slicing Prosciutto di Parma DOP as you taste it paired with same piadina and wine.

Also present will be the consortia of Prosciutto di Parma DOP and Piadina Romagnola IGP, the Enoteca of Emilia-Romagna, and the chefs from the Chef to Chef Association.

Learn more about Prosciutto di Parma DOP Day!

peaches balsamic arugula

BALSAMIC VINEGAR DAY

Friday, November 18

Native to Modena and Reggio Emilia, balsamic vinegar is made by slowly boiling the must from the highest quality local grapes, then aging the remainder in wooden casks. The result is a glossy and dark syrup.

12, 1, & 6 p.m.  Taste Balsamic Vinegar (Free Classes)
Led by Francine Segan, you will compare and contrast three balsamic vinegars (Aceto Balsamico di Modena IGP, Aceto Balsamico Tradizionale di Modena DOP, and Aceto Balsamico Tradizionale di Reggio Emilia DOP), first on their own and then paired with Cotechino Modena IGP (a regional sausage) and wine (Lambruschi dell'Emilia).

Also present will be the Consortium of DOP and IGP Vinegars; the Consortium of Cotechino Modena IGP; the Enoteca of Emilia-Romagna; and the "Mariette" from Casa Artusi, who are also teaching free workshops on fresh pasta throughout the day.

Learn more about Balsamic Vinegar Day!

Mortadella 750x500

MORTADELLA BOLOGNA IGP DAY

Saturday, November 19

Served cold, Mortadella Bologna IGP is made with choice pork parts that are seasoned and slow-cooked to perfection. Like other salumi, Mortadella Bologna IGP is often eaten wrapped in a delicious Piadina Romagnola IGP created by L’Angolo della Piada and Riccione Piadina.

11 a.m. Meet Artusi (Free Class)
In this class, Francine Segan, Andrea Segrè, and Giuliano Hazan  will introduce the story of Pellegrino Artusi, a 19th century Italian food writer known as the “father of the Italian kitchen."

11:30 a.m. Mortadella in the Kitchen (Free Class)
Giuliano Hazan will lead a cooking demonstration in which you will taste mortadella paired with Piadina Romagnola IGP and sparkling wine (Cleto Chiarli Pignoletto Spumante 2011).

3 & 6 p.m. Discover Bologna (Free Classes)
Diving into Bologna, Francine Segan will explore the cobblestone streets through some of the city’s most symbolic products, including mortadella, piadina, and wine (same as above).

Also present will be the Consortia of Mortadella Bologna IGP and Piadina Romagnola IGP; the Enoteca of Emilia-Romagna; and the "Mariette" from Casa Artusi, who are also teaching free workshops on fresh pasta throughout the day.

Learn more about Mortadella Bologna IGP Day!

Tortelloni_02 baffo web

PASTA RIPIENA DAY

Sunday, November 20

Tortellini, cappelletti, ravioli – stuffed pasta is a delicious specialty made across Emilia-Romagna. To create different types of pasta ripiena, fresh egg dough is wrapped around rich local products.

12, 1, & 6 p.m.  Pasta Ripiena across Emilia-Romagna (Free Classes)
Francine Segan will take you on a culinary trip across the region as she describes various town’s traditions of stuffed pasta and offers tastes sprinkled with Sale di Cervia (sea salt) and regional wine (Umberto Cesari, “Colle del Re” Albana di Romagna 2014).

3 p.m. Hospitality, Culture, and Gastronomy of “Le Cesarine” (Free Class)
In this class, you will discover the fascinating tradition of “Le Cesarine,” the home cooks under the Home Food project dedicated to preserving local culinary traditions by hosting dinners from their own kitchens.

Also present will be the Enoteca of Emilia-Romagna and the "Mariette" from Casa Artusi, who are also teaching free workshops on fresh pasta throughout the day.

Learn more about Pasta Ripiena Day!

EMILIA-ROMAGNA scenery region

Ready to pack your bags? Before you board the next flight to Italy, explore "A Food Lover's Guide to Emilia-Romagna" on Eataly Magazine!