In May, Eataly will unveil a new project to celebrate Italy’s national dish: pasta. Named Icons of Eataly, the 6-month series will feature an ongoing program of special dishes, classes, and events dedicated to pasta.
The series premieres on May 12 and will run through November 2023. Each month, Eataly will release a limited-time pasta dish that tells a story about Italy’s history and regional traditions. Featured dishes include Linguine allo Scoglio, a seafood pasta made with mussels, cockles, squid, and prawns that’s also known as Linguine ai Frutti di Mare. Native to Southern Italy, the dish’s name translates to “linguine with stones” and refers to a cooking technique historically employed by fishermen. Before cooking the dish, they would add scogli or small seashore rocks to a pot loaded with live shellfish. By shaking the pot, the stones would help detach the mollusks from the shells, making them easier to eat.
The monthly programming will include hands-on classes taught at the brand’s La Scuola cooking school. Classes will focus on techniques like making fresh pasta as well as recipe-focused labs that offer step-by-step guidance on dishes like Tagliatelle alla Bolognese and Spaghetto Cacio e Pepe. Ingredients will be available at Eataly’s marketplace.
The Icons of Eataly series will launch with twelve days of festivities featuring special guest appearances from Chef Soo Ahn of Adalina, Chef Alex Mulgrove of Tortello, and Chef Adam Weisell of Munno.
On May 12 and 18, Eataly Chicago will also offer a sneak preview of the Icons of Eataly menu, where guests can sample all six dishes before they are officially released to the public on a monthly basis. Tickets are $79 per person.
In May, Eataly will unveil a new project to celebrate Italy’s national dish: pasta. Named Icons of Eataly, the 6-month series will feature an ongoing program of special dishes, classes, and events dedicated to pasta.
The series premieres on May 12 and will run through November 2023. Each month, Eataly will release a limited-time pasta dish that tells a story about Italy’s history and regional traditions. Featured dishes include Linguine allo Scoglio, a seafood pasta made with mussels, cockles, squid, and prawns that’s also known as Linguine ai Frutti di Mare. Native to Southern Italy, the dish’s name translates to “linguine with stones” and refers to a cooking technique historically employed by fishermen. Before cooking the dish, they would add scogli or small seashore rocks to a pot loaded with live shellfish. By shaking the pot, the stones would help detach the mollusks from the shells, making them easier to eat.
The monthly programming will include hands-on classes taught at the brand’s La Scuola cooking school. Classes will focus on techniques like making fresh pasta as well as recipe-focused labs that offer step-by-step guidance on dishes like Tagliatelle alla Bolognese and Spaghetto Cacio e Pepe. Ingredients will be available at Eataly’s marketplace.
The Icons of Eataly series will launch with twelve days of festivities featuring special guest appearances from Chef Soo Ahn of Adalina, Chef Alex Mulgrove of Tortello, and Chef Adam Weisell of Munno.
On May 12 and 18, Eataly Chicago will also offer a sneak preview of the Icons of Eataly menu, where guests can sample all six dishes before they are officially released to the public on a monthly basis. Tickets are $79 per person.
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