In Italy, kids are introduced to culinary life at a young age. From picking seasonal produce in the garden to making fresh mozzarella, Italian bambini quickly learn the importance of healthy and wholesome food, a lesson that stays with them for the rest of their lives.
At Eataly, our goal is to instill love and understanding of good food in our guests – including the smaller ones! In celebration of the spring season and venturing out for weekend activities, we are inviting kids to get hands-on at Eataly NYC Downtown for a continuous weekend series of complimentary classes at Foodiversità, our free "food university."
Foodiversità is located in the scenic northwest corner of the market, overlooking 1 World Trade Center. We do kindly ask you to RSVP to confirm your spot at Foodiversita@eataly.com; seating is first come, first served.
Check out the full calendar of events below!
Pizza Making, Saturday, March 11 at 10:30 a.m. & Sunday April 2 at 10:30 a.m.
Pizza is not just a food, it's an art. Our pizzaioli or pizza makers hail from the city of Naples where this classic Italian dish originates from. Discover more about the pizza making process from the history of its creation to the selective ingredients we use at Eataly with Head Pizza Chef Gazmir Zeneli.
Hands-On Pasta Making, Sunday, March 12 at 10:30 a.m. & Saturday, March 18 at 10:30 a.m.
Every day at Eataly, our pastai, or pastamakers, transform simple ingredients into intricate pasta shapes inspired by the rich traditions of every Italian region using simple high-quality ingredients: water, flour, and eggs. Try your hands at making fresh pasta with the whole family with our pasta expert.
Cookie Canvas: Decorate Cookies, Saturday March 25 at 10:30 a.m.
Eataly’s pastry chefs are not only interested in making beautiful pastries every day: Eataly Head Pastry Chef Luca Montersino has devoted his career to raising awareness of the benefits of eating healthy, natural foods. By developing recipes that those with food allergies and intolerances can savor, he has created traditional Italian dolci with a healthy twist. Discover more about our biscotti or cookies with Eataly NYC Downtown Head Pastry Chef Rebecca Turnball.
Kneading 101: Shape Bread Dough, Sunday March 26 at 10:30 a.m.
In Italy, making, baking, and breaking bread is an ancient art. At Eataly, we have created our own “local” bread. Every day, our bakers combine organic, stone-ground flours and our 35-year-old lievito madre (mother yeast) from Monticello d’Alba (a village near our flagship store of Torino) to bake our fresh loaves in a wood-burning oven. Discover more about the bread baking process with Head Baker Francesco Racanelli.
Lots of Mozz: Stretch Mozzarella, Saturday April 1 at 10:30 a.m.
Eataly’s fresh curd is made every day with whole milk from local dairies. Our resident mozzarella makers start their days at 7 a.m. to begin production for our restaurants and market. Discover this handmade process with cheese expert, Patrick Molinari.