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Quattro Mani: A Neapolitan Pizza Guest Chef Series

Quattro Mani: A Neapolitan Pizza Guest Chef Series

Get ready pizza lovers! From May 19 to 23, we're inviting local Neapolitan pizzaioli (pizza chefs) to cook up their finest Napoli-style pizzas at Eataly NYC Downtown.

WHAT IS 'QUATTRO MANI'?

Meaning "four hands" in Italian, Quattro Mani is our guest pizza chef series. For one night only, each guest pizzaiolo will prepare their creation behind our counters at La Pizza & La Pasta restaurant. Then, throughout the evening, we'll serve a mini version of their pizza alongside a special mini pizza made by our pizza partners, Rossopomodoro (hence the name "quattro mani"). You'll get to taste each one and experience the craft behind some of the best Neapolitan pizza experts in New York City!

GUEST CHEF LINE-UP

Explore the guest chef line-up and pizza specials below. Then, book your table at La Pizza & La Pasta to get a taste.

Chef Anthony Mangieri at Eataly NYC Downtown

Chef Anthony Mangieri | Una Pizza Napoletana 

Sunday, May 19 from 5-8 p.m.

Chef Anthony Mangieri is the owner and creator of the East Village pizzeria, Una Pizza Napoletana. Since 1971, Mangieri has dedicated his life to creating naturally-leavened bread and pizza doughs. He has opened several pizzerias throughout the U.S. including one in San Francisco, NYC, and New Jersey.

Chef Mangieri: Concetta Pizza
San Marzano tomatoes, Piennolo tomatoes, Corbarino tomatoes, sun-dried tomatoes from Campania, Sicilian extra virgin olive oil, Sicilian sea salt, breadcrumbs, parsley, and Pecorino Romano DOP

Rossopomodoro: Prosciutto Tonnato
Mozzarella di Bufala, Rovagnati Prosciutto Cotto Gran Biscotto, tonnato sauce, and crispy capers

BOOK YOUR TABLE

Chef Giorgia Caporuscio at Eataly NYC Downtown

Chefs Roberto & Giorgia Caporuscio | Keste

Wednesday, May 22 from 5-8 p.m.

Roberto Caporuscio began his authentic pizza-making skills straight from the source – Italy. Roberto was born and raised on a dairy farm in Pontinia, Italy where he first developed his culinary skills producing and selling cheese. It was, however, in Napoli, the birthplace of pizza, where he went to study the art and craft of Neapolitan pizza with the most talented pizza masters. After training with the best, he established two successful pizzerias in Pittsburgh, PA, then A Mano in Ridgewood, NJ, and ultimately in New York City in 2009 when he opened Kesté Pizza & Vino on Bleecker Street, followed by Don Antonio in Midtown in February 2012. His daughter Giorgia, who is also a pizzaiola, will be assisting him throughout the evening!

Chef Caporuscio: Cetara
100% Italian Mozzarella di Bufala, a mixture of smoked and non-smoked cheese, zucchini, Cetara anchovies, stracciatella cheese, lemon zest, and fresh mint; created for Le Strade della Mozzarella 2019

Rossopomodoro: Scarpetta
Cosi Com’è Datterino Tomatoes four ways, Mozzarella di Bufala, Sicilian oregano, fresh basil, and Maldon sea salt

BOOK YOUR TABLE

Chef Ciro Iovine | Song e Napule

Thursday, May 23 from 5-8 p.m.  

Born in Napoli, Ciro Iovine started working in a pizzeria when he was 13 years old. Throughout his childhood, he worked with master pizza chefs throughout Napoli, mastering the art of pizza making. Iovine spent many years working for Rossopomodoro, the Napoli-based pizza franchise that owns more than 120 locations around the world (including partnerships with Eataly's La Pizza & La Pasta restaurants). In 2010, Iovine opened up Song e Napule in NYC's Greenwich Village. He continues to use only 100% Italian products to make his highly appraised pizzas.

Chef Ciro Iovine: Marinara Starita
Sicilian confit grape tomatoes, Cetara anchovies, San Marzano tomatoes DOP, Sicilian oregano, organic garlic, and Pecorino

Rossopomodoro: Tricolore Pizza
Blistered cherry tomatoes, Mozzarella di Bufala, and local ramp pesto

BOOK YOUR TABLE

Tricolore Pizza by Rossopomodoro at Eataly

Ti aspettiamo!