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, Sunday, April 2 at 10:30 a.m. & Sunday, April 23
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.
Molding Meatballs, Saturday, April 8 at 10:30 a.m.
In Italy, polpette or meatballs are eaten as the main course of a meal prepared in a simple manner which is either plain or in a light soup broth and vary in type of meat offerings from region to region ranging from turkey to fish. Discover how to make traditional southern Italian meatballs with seasonal and local ingredients with Education Manager Ryan Gormley.
Building Fruit Tarts, Saturday, April 29 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 crostate or fruit tarts with Eataly NYC Downtown Head Pastry Chef Rebecca Turnball.
Make Ricotta, Sunday, April 30 at 10:30 a.m.
Ricotta literally translates to "recooked". Its production tastes back to the Bronze Age in Italy and is wildly popular in various savory and sweet Italian dishes. Ricotta is somewhat similar in texture to cottage cheese, though considerably lighter and is highly perishable due to its freshness. Learn how to make and pair this "recooked" cheese with cheese expert, Patrick Molinari.