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 at our complimentary class and tasting at Foodiversità, our free food "university" on February 27 at 1 and 6 p.m. with our Education Manager Ryan Gormley as he guides you step-by-step on how to make bocconcini mozzarella meaning small mouthfuls deliciously paired with products from Ponti, an Italia del Gusto product.
Foodiversità is located in the scenic northwest corner of the market, overlooking 1 World Trade Center. No registration is necessary; seating is first come, first served.
More information about Italia del Gusto:
Italia del Gusto is a consortium of more than 30 Italian producers who share our value: bring the best of Italy to the world. From pasta to prosciutto to Prosecco, each high-quality product offers a taste of regional Italian tradition. The producers are both small-scale and well-known (who hasn't enjoyed a bowl of Barilla penne?), giving the family-run companies a chance to share their local culinary heritage, artisanal skills, and flavors with new audiences. Read more on Eataly Magazine.
More information about Ponti:
Giovanni Ponti, more commonly referred to as “Giovanni dell Aceto” (“Giovanni of the vinegar”), started making his own balsamic vinegar. Today, his impeccable taste and high standard of quality lives on in the brand’s renowned wine, sauces, sun-dried tomatoes and balsamic vinegars from the region of Piemonte.