EAT BETTER LIVE BETTER GIFT BOXES 2011 - PDF

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					     EAT BETTER
     LIVE BETTER




         GOOD FOOD
                  MAKES

         GOOD GIFTS


GIFT BOXES 2011
                                      www.eataly.com
for more information please email us at giftboxes@eataly.com
MANIFESTO DI EATALY

    0. WE’RE IN LOVE
    We love high quality food and drink. We love the stories about it, the
    people who produce it, the places it comes from.

    1. FOOD UNITES US ALL
    Good food brings all of us together, and helps us find a common
    point of view. We believe that one of the greatest sources of joy is
    what happens around a dinner table.

    2. OUR PASSION HAS BECOME OUR JOB
    We've dedicated our daily lives to promoting a real understanding
    of high-quality food and drink. How lucky are we that we get to do
    what we love?
    3. THE SECRET TO QUALITY OF LIFE? QUALITY PRODUCTS
    By creating and offering the best products, we improve our own
    lives, and bring added value to yours. Enter a world dedicated to
    quality: that means quality food, quality drink and ultimately
    quality time.

    4. OUR TARGET AUDIENCE IS EVERYONE
    Whether you're here to buy a loaf of bread, prepare for a lavish
    dinner or sit down to enjoy a meal, we want this to be your place. We
    want you to be comfortable, happy, and enriched by every visit.
    5. EAT. SHOP. LEARN
    This is a store with stories. Here, you won't just discover what you
    love, you'll also learn about what you love.

    6. WE'RE IN THIS TOGETHER
    What you choose every day determines what we'll stock our shelves
    with over time. When you demand quality products, you support the
    local farmers, fishermen, butchers, bakers, and cheese makers who
    produce them. You create a better environment for eating and
    beyond.
    7. OUR THREE PROMISES TO YOU
    1.Choice: We offer a diverse selection of quality food and drink
    2.Accessibility: We are dedicated to offering the best products at
    the lowest possible price points.
    3.Knowledge: We feel that it's not just important that we know
    everything about what we sell and serve, but that you also learn
    about the products we are so passionate about. We share with you
    the stories of the people and places behind all that we offer. The
    more you know the more you enjoy.

    8. YOUR TRUST IS EARNED EVERY DAY
    In all ways, we promise to be scrupulously honest. We'll never
    encourage you to buy more than you need or more expensive than
    you can afford.
    9. THE END GOAL
    Our goal is to have you as our customer for a lifetime. The easiest
    means to that end is offering the best food and drink as well as the
    best environment in which to discover and expand your tastes.
    On that note, we look forward to seeing you again very soon!




                                                                             1
              GIFT BOX INDEX

              ITALIAN HOLIDAY PANETTONI              p4
BOX N°   1    WE LOVE LIDIA                          p5
BOX N°   2    WE LOVE MARIO                          p6
BOX N°   3    WE LOVE JOE                            p7
BOX N°   4    SWEET TOOTH                            p8
BOX N°   5    REGIONAL ITALIAN PIATTI                p9
BOX N°   6    SIMPLY ITALY                           p 10
BOX N°   7    SWEET ITALY                            p 11/12
BOX N°   8    THE ITALIAN ESSENTIALS                 p 13/14
BOX N°   9    ULTIMATE DOLCI                         p 15/16
BOX N°   10   ITALY: NORTH TO SOUTH                  p 17/18
BOX N°   11   OLIVE OIL LOVER                        p 19/20
              ULTIMATE EATALIAN GIFT CARD            p 21
              SUMMARY, ORDERS & PAYMENT              p 22

              PRODUCER STORIES                       p 24/27




    Each Eataly Gift Box will arrive with the key to
   unlock its full potential. A beautiful brochure will
    tell the complete story of every quality product:
  where it's made, how it's made and how to make it at
                 home like a true Italian.

                                                               2
EATALY GIFT BOXES


           SMALL
           36 x 22 x 10 cm
           14 x 8 x 4 inches




           MEDIUM
           36 x 31 x 10 cm
           14 x 12 x 4 inches




           LARGE
           40 x 35 x18 cm
           15 x 14 x 7 inches




           EXTRA LARGE
           58 x 35 x 18 cm
           23 x 14 x 7 inches

                                3
             ITALIAN HOLIDAY
                PANETTONI
 “Panettone is a traditional holiday cake to be enjoyed in good
 company only. All our Panettoni are prepared in the artisanal
 method, baked upside down using all natural yeast that takes
 at least one week to rise.”

                     MAINA FOR EATALY
 The best Panettone from Milan and Pandoro from Verona made exclusively for
 Eataly with natural yeast in the antique tradition.
                      PANDORO                        PANETTONE
                 CLASSICO FOR EATALY             CLASSICO FOR EATALY
                        (700g)                          (700g)
                 PANDORO IS MADE WITH THE        THE CLASSIC PANETTONE FROM
                 SAME BATTER AS PANETTONE,       MILAN MADE WITH NATURAL
                 BUT WITHOUT THE CANDIED         YEAST AND CANDIED FRUIT
                 FRUIT. IT IS NATIVE TO VERONA   FINISHED WITH A HAZELNUT
                 AND COMES WITH POWDERED         GLAZE.
                 SUGAR FOR SELF-SPRINKLING.




  $19.80                            BISTEFANI                                    $19.80
Bistefani is synonymous with quality sweets in Italy. Their line of specialty
panettoni is made in Italy for Eataly.

                    PANETTONE                          PANDORO
               TUTTUVETTA FOR EATALY                  CIOCCOLATO
                       (1kg)                             (900g)
                  BISTEFANI MADE THIS SPECIAL    THE CLASSIC PANDORO, BUT
                 “ALL RAISIN” PANETTONE          WITH CHOCOLATE CHIPS!
                 EXCLUSIVELY FOR EATALY. NO      SPRINKLE WITH POWDERED
                 CANDIED FRUIT                   SUGAR FOR THE PERFECT
                                                 HOLIDAY CAKE.




  $29.80                               CORSINI                                   $32.80
 For three generations the Corsini family has been making traditional sweets in
 Tuscany. Their artisanal panettoni are made with natural yeast and the dough is
 worked by hand.

                      PANETTONE                       PANETTONE
                    ALLE CASTAGNE                   AL CIOCCOLATO
                         (1kg)                            (1kg)
                 MADE WITH CHESTNUT FLOUR        THIS IS THE CLASSIC ARTISANAL
                 FROM NEAR MONTE AMIATA, A       PANETTONE BUT WITH A TWIST
                 LAVA DOME IN SOUTHERN           FOR CHOCOLATE LOVERS. THE
                 TUSCANY, THIS PANETTONE IS      BATTER IS INFUSED WITH
                 DELICIOUSLY SEASONAL.           CHOCOLATE CHIPS INSTEAD OF
                                                 CANDIED FRUIT!


  $36.80                                                                         $31.80
                                                                                          4
                           WE LOVE LIDIA
        $ 29 .80
                                                                           n° 1
         BOX SIZE: MEDIUM




“TastemakercookingBastianich combines
 her love of
             Lidia
                   and family
  in her line of products perfect for
  every day.
            ”

                                    SPAGHETTI, RIGATONI & FETTUCINE
                                                  (16oz)
                                        LIDIA'S PASTA IS MANUFACTURED
                                        IN ITALY USING ONLY THE FINEST
                                        DURUM WHEAT MILLED IN AN
                                        AWARD WINNING FACILITY AND
                                        DRIED SLOWLY TO OBTAIN THE
                                        BEST QUALITY AND FLAVOR.
                                        TRY IT PAIRED WITH LIDIA'S PASTA
                                        SAUCES.




                                 LIDIA’S TOMATO BASIL & MARINARA SAUCE
                                                  (25oz)
                                        ALL NATURAL MADE WITH FRESH
                                        INGREDIENTS: NO PRESERVATIVES,
                                        NO ARTIFICIAL FLAVORS, NO
                                        ADDITIVES OR FILLERS. ALWAYS
                                        MADE WITH EXTRA VIRGIN OLIVE
                                        OIL.




                                                                                  5
                              EAT BETTER, LIVE BETTER
                         WE LOVE MARIO
        $ 34 .80                                                                                    n° 2
        BOX SIZE: SMALL




“ Chefhis robustly flavored sauces. personality
       Mario Batali infuses his robust
  into
                                   ”

                              RIGOROSA                                                   SALE CERVIA
                    SPAGHETTI CHITARRA & PACCHERI                                      COOKING SEA SALT
                                (17.6oz)                                                   (10.58oz)
                RIGOROSA IS PRODUCED IN GRAGNANO, CAMPANIA                           CERVIA'S SEA SALT IS KNOWN
                WITH SPECIALLY SELECTED DURUM WHEAT                                  FOR ITS ABSENCE OF BITTER
                SEMOLINA. THE GRAINS ARE SLOWLY MIXED IN AN                          MINERALS SO IT'S NATURALLY
                AIRTIGHT CHAMBER, EXTRUDED THROUGH A                                 MORE “DOLCE” OR SWEET
                BRONZE MOLD, AND DRIED AT A LOW TEMPERATURE                          THAN OTHER SEA SALTS.
                FOR AT LEAST 24 HOURS.                                               LONG FAVORED BY POPES, IT'S
                SPAGHETTI CHITARRA, GUITAR IN ENGLISH, ARE                           ALSO THE TRUSTED CHOICE
                NAMED FOR THE GUITARLIKE INSTRUMENT USED TO                          OF MANY EMILIA ROMAGNA
                FORM EACH STRAND. PACCHERI ARE TIED TO THE                           SPECIALTY PRODUCERS FOR
                SOUTH OF ITALY AND ARE TRADITIONALLY SERVED                          SALTING THEIR PARMIGIANO
                IN NAPLES WITH A FRESH TOMATO SAUCE WITH                             REGGIANO AND PROSCIUTTO
                BASIL.                                                               DI PARMA.




                                               MARIO BATALI
                                           VODKA & ARRABIATA SAUCE
                                                    (24oz)

                                   PERFECT SAUCES FROM MASTER CHEF MARIO BATALI
                                   TO ACCOMPANY EATALY'S PASTA. CRAFTED FROM SAN
                                   MARZANO ITALIAN PLUM TOMATOES FROM SARNESE-
                                   NOCERINO IN ITALY. PRODUCED IN A GREEN FACILITY
                                   WITH FRESH INGREDIENTS. NO PRESERVATIVES AND
                                   NO SUGAR ADDED. ALL NATURAL!




                                EAT BETTER, LIVE BETTER                                                        6
                                               WE LOVE JOE
           $ 59 .80                                                                                                               n° 3
            BOX SIZE: MEDIUM




“They're not only wines, they're bottled stories
  that tell the rich history of the Adriatic Sea
  in each sip.
                   ”




BASTIANICH ADRIATICO FRIULANO                     BASTIANICH ADRIATICO RIBOLLA                  BASTIANICH ADRIATICO MALVASIA
            (750ml)                                           (750ml)                                       (750ml)
  FRIULANO IS THE MOST TYPICAL WHITE WINE IN        RIBOLLA IS THE MOST TYPICAL WHITE WINE IN     MALVASIA TRACES ITS ROOTS BACK TO GREECE.
  FRIULI, THE NORTHERNMOST REGION OF ITALY.         BRDA (THE WESTERNMOST REGION OF               IT IS AN ANCIENT GRAPE VARIETY WHICH HAS
  IT IS AN INDIGENOUS GRAPE VARIETY GROWN IN        SLOVENIA) AND COLLIO (THE NORTHERNMOST        FOUND ITS GREATEST EXPRESSION AS A CRISP,
  FRIULI FOR HUNDREDS OF YEARS. BASTIANICH          REGION OF ITALY). IT IS ONE OF THE MOST       DRY, WHITE WINE ON THE HILLS OF THE
  FRIULANO IS PRODUCED IN THE COLLI                 ANCIENT GRAPE VARIETIES IN THE AREA,          ISTRIAN PENINSULA OF CROATIA. IT IS
  ORIENTALI AREA OF FRIULI, AN AREA KNOWN           GROWN HERE SINCE THE TIME OF THE ROMAN        PERFECTLY ADAPTED TO THE WARM, DRY
  FOR ITS UNIQUE TERROIR AND WHERE WORLD-           EMPIRE. THIS RIBOLLA IS PRODUCED IN THE       CLIMATE AND MATCHED TO THE BOUNTIFUL
  CLASS WHITE WINES OF ITALY ARE PRODUCED.          HEART OF BRDA WHERE THE GRAPE EXPRESSES       SEAFOOD IN THE AREA.
                                                    ITS FULLEST POTENTIAL.




                                                                                                                                              7
                                               EAT BETTER, LIVE BETTER
                                          SWEET TOOTH
               $ 49 .80                                                                                                                n° 4
                BOX SIZE: MEDIUM




    “An authentic array of Italian sweets
       that honor artisan craftsmanship
       and family recipes.
                                   ”



                CORSINI                                          TORRONE MARTINO                                       MICHELIS
     ALMOND & CHOCOLATE CANTUCCINI                               HAZELNUT NOUGAT                                    MELIGHE COOKIES
                 (6.35oz)                                             (5.25oz)                                           (1.1oz)
         CANTUCCINI ARE WHAT WE CALL BISCOTTI            TORRONE, NOUGAT IN ITALIAN, IS A                    THE MICHELIS FAMILY HAS BEEN MAKING
         IN AMERICA. THE CORSINI FAMILY HAS              QUINTESSENTIAL SWEET FROM PIEDMONT.                 ARTISANAL BAKED GOODS AND FRESH
         BEEN BAKING IN TUSCANY, OUTSIDE                 A N T I C A T O R R O N E R I A O N LY U S E S      PASTA IN THE VILLAGE OF MONDOVI IN
         MAREMMA, SINCE 1921. THESE CRUNCHY              HAZELNUTS TONDA GENTILE IGP FROM LE                 PIEDMONT FOR FOUR GENERATIONS.
         MORSELS ARE PERFECT SOFTENED                    LANGHE AND THEIR PRODUCTION PROCESS                 MELIGHE ARE MADE WITH UNIQUE "OTTO
         SLIGHTLY BY DUNKING THEM IN VIN                 IS RIGOROUSLY ARTISANAL.                            FILE" GRAIN, AN ANCIENT VARIETY OF
         SANTO.                                                                                              STONE-GROUND MAIZE THAT IS PART OF
                                                                                                             THE SLOW FOOD PRESIDIA, FRESH EGGS
                                                                                                             AND BUTTER.




           NOVI                                  HUE HUE                                   LUCA MORTERSINO                     MIELI THUN
      GIANDUJOTTI CASE                  SPECIAL BAR GROUND COFFEE                           BARRETTA MILK                 MOUNTAIN FLOWER HONEY
           (7.1oz)                                 (8.8oz)                                       (7.1oz)                           (1.1oz)
NOVI HAS BEEN MAKING SOME OF ITALY'S      MADE FROM THE BEST BEANS IN
FINEST CHOCOLATE IN PIEDMONT SINCE        THE HIGHLANDS OF GUATEMALA               LUCA MONTERSINO, THE PASTRY CHEF OF    HAILING FROM THE VAL DI NON IN
1903. GIANDUJOTTI ARE THEIR SIGNATURE     IN HUEHUETENANGO, THIS                   EATALY, USES SMALL AMOUNTS OF SUGAR    TRENTINO. MIELI THUN IS
CHOCOLATE HAZELNUT CANDIES MADE           COFFEE HAS A SMOKY SCENT AND             AND ALTERNATIVE INGREDIENTS TO         CONSIDERED BY GOURMANDS AND
WITH HAZELNUTS TONDA GENTILE IGP          DARK CHOCOLATE FLAVOR. 50%               PRODUCE DOLCI THAT NOT ONLY TASTE      HONEY CONNOISSEURS ALIKE TO BE
FROM LE LANGHE.                           OF ITS PROFITS GO BACK TO THE            BETTER, BUT ARE BETTER FOR YOU. NO     ONE OF THE BEST PRODUCERS IN ITALY.
                                          GUATEMALAN FARMERS THAT                  HYDROGENATED FAT, NO PRESERVATIVES,    THIS VERSION IS AMBER IN COLOR AND
                                          CULTIVATE THE BEANS AND                  NO ARTIFICIAL COLORING, AND NO OVER-   LESS SWEET THAN THE AVERAGE
                                          INMATES IN A TORINO PRISON               REFINED INGREDIENTS.                   HONEY.
                                          ROAST THEM AS PART OF A SOCIAL
                                          REHABILITATION PROGRAM.

                                                                                                                                                           8
                                            EAT BETTER, LIVE BETTER
              REGIONAL ITALIAN PIATTI
         $54.80
         BOX SIZE:MEDIUM
                                                                                                                                          n° 5

        “Perfect Pairings from across Italy
         picked for you by Eataly.”




         LIGURIAN LOVERS                                             RICH                        A COUPLE FROM CAMPANIA
                                                                   RISOTTO




                         +                                                                                                +
    ALTA VALLE                  LUCCHI & GUASTALLI                BELVEDERE                          AFELTRA            DANICOOP DOP
  TROFIETTE PASTA              GENOVESE BASIL PESTO             PORCINI RISOTTO                  CONCHIGLIONI PASTA SAN MARZANO TOMATOES
      (17.6oz)                        (6.3oz)                       (17.6oz)                          (17.6oz)              (14oz)
LOCATED IN SCRIVIA VALLEY IN   LIGURIA IS THE HOME REGION     F R O M C U L T I VA T I O N T O   AFELTRA IS PRODUCED WITH       DANICOOP IS AN AGRICULTURAL
LIGURIA, THE MINAGLIA          OF PESTO AND LUCCHI &          PACKAGING, CASCINA                 SPECIALLY SELECTED DURUM       COOPERATIVE BASED IN THE
BROTHERS HAVE OPERATED         GUSTALLI ONLY USES DOP BASIL   BELVEDERE IN VERCELLI,             WHEAT SEMOLINA. THE PASTA IS   CAMPANIA REGION WITH MORE
THEIR ARTISANAL PASTIFICIO     FROM GENOA. THEY HAVE AN       PIEDMONT IS INVOLVED IN ALL        SHAPED WITH BRONZE DIES TO     THAN 100 MEMBERS. THEY
FOR OVER 20 YEARS. TROFIETTE   OLIVE OIL MILL RIGHT ON        ASPECTS OF RICE PRODUCTION         GIVE ITS SURFACE A ROUGHNESS   METICULOUSLY SUPERVISE THE
ARE SQUIGGLY SHAPED PASTA      THEIR FARM AND FLAVOR EACH     AND RESPECTS THE                   THAT ALLOWS THE SAUCE TO       ENTIRE PRODUCTION PROCESS
TRADITIONALLY SERVED WITH      JAR WITH THEIR COLD            ENVIRONMENT WITH EACH              PERFECTLY COAT THE PASTA.      OF SAN MARZANO TOMATOES,
PESTO ALLA GENOVESE.           EXTRACTED EXTRA VIRGIN         GRAIN. THIS RISOTTO IS READY       CONCHIGLIONI ARE LARGE         PROVIDING THE MEMBERS WITH
                               OLIVE OIL.                     TO GO; SIMPLY SAUTÉ WITH           SHELLS FROM THE ITALIAN        PLANTS AND TECHNICAL
                                                              MELTED BUTTER OR OLIVE OIL         CONCHIGLIA, MEANING SHELL.     ASSISTANCE.
                                                              IN A SAUCEPAN, ADD A 1/3-CUP
                                                              OF WHITE WINE AND FINISH
                                                              WITH GRATED PARMIGIANO
                                                              REGGIANO, SALT AND BUTTER
                                                              TO TASTE.


                                                   A PIEMONTESE PAIRING
                       ALFIERI                                                                             PRUNOTTO
                  TAJARIN EGG PASTA                                                                  TOMATO SAUCE WITH BASIL
                        (17.6oz)
         LOCATED IN PIEDMONT, PASTEFICIO ALFIERI
         ONLY USES "EXTRA" DURUM WHEAT AND FRESH
         EGGS. "EXTRA" DURUM WHEAT COMES FROM THE
         VERY FIRST GROUNDING OF THE GRAIN AND IS
         LESS REFINED, RICHER IN COLOR AND HIGHER IN
         PROTEIN. TAJARIN ARE TRADITIONALLY SERVED
         IN PIEDMONT WITH A SIMPLE SAUCE OF BUTTER
                                                                        +                                     (12oz)
                                                                                                    PRUNOTTO MARIANGELA FARM IN ALBA,
                                                                                                    PIEDMONT USES THE BEST ARTISANAL
                                                                                                    FRUITS AND VEGETABLES WITHIN A FEW
                                                                                                    HOURS OF THEIR HARVEST IN ORDER TO
                                                                                                    CAPTURE THEIR TRUEST FLAVORS.

         AND PARMIGIANO REGGIANO.



                                             EAT BETTER, LIVE BETTER                                                                                  9
                                         SIMPLY ITALY
           $59.80
           BOX SIZE:MEDIUM
                                                                                                                                         n° 6


“ An unmatchedwill elevate atrue artisan
  products that
                offering of
                              cook to
  chef status.
              ”



       AMERIGO                                      MUTTI                                     ROI                               ROI
MODENA BALSAMIC VINEGAR                             PELATI                                BASIL PESTO                 EXTRA VIRGIN OLIVE OIL
         (8.8oz)                                    (28.2oz)                                 (2.8oz)                          (16.9oz)
 THE 70-YEAR-OLD TRATTORIA DA         SINCE THE MID-NINETEENTH                    MADE WITH THE FAMOUS LIGURIAN        MADE WITH STONE PRESSED OLIVES
 AMERIGO PRESERVES THE                CENTURY, THE MUTTI FAMILY HAS               BASIL, ROI EXTRA VIRGIN OLIVE        PICKED JUST WHEN THE COLD HITS,
 TRADITIONS OF THE SURROUNDING        BEEN CULTIVATING TOMATO                     OIL, GARLIC, PINE NUTS AND           THE BOERI FAMILY HAS BEEN
 EMILIA ROMAGNA REGION WITH ITS       VARIETIES IN EMILIA, CAREFULLY              PARMIGIANO REGGIANO BY THE           MAKING OLIVE OIL FOR 3
 LINE OF TRADITIONAL PRODUCTS.        OBSERVING THE RIPENESS OF THE               BOERI FAMILY IN LIGURIA.             G E N E R AT I O N S I N L I G U R I A .
 MODENA IS RENOWNED FOR ITS           FRUIT AND THEN TRANSFORMING                                                      LIGURIAN EXTRA VIRGIN OLIVE OIL
 EXCEPTIONAL BALSAMIC VINEGAR         T H E M S O Y O U C A N E N J OY                                                 IS CONSIDERED ONE OF THE MOST
 AND THIS ACETO BALSAMICO DI          TOMATOES YEAR-ROUND.                                                             ELEGANT OILS IN THE WORLD.
 MODENA IGP USES NO THICKENERS
 AND NO ARTIFICIAL COLORING.




                   RIGOROSA SPAGHETTI                    SALE CERVIA TABLE SEA SALT                AFELTRA CALAMARI PASTA
                         (17.6oz)                                  (2.2oz)                                 (17.6oz)
                  RIGOROSA IS PRODUCED IN                  CERVIA'S SEA SALT IS KNOWN FOR         THE BEST DRY PASTA PRODUCTION
                  GRAGNANO, CAMPANIA WITH                  ITS ABSENCE OF BITTER MINERALS         HAPPENS IN GRAGNANO, CAMPANIA
                  SPECIALLY SELECTED DURUM                 SO IT'S NATURALLY MORE “DOLCE”         IN CAVALIER OLIMPIO AFELTRA'S
                  WHEAT SEMOLINA. THE GRAINS ARE           OR SWEET THAN OTHER SEA SALTS.         PASTIFICIO THAT DATES BACK TO
                  SLOWLY MIXED IN AN AIRTIGHT              LONG FAVORED BY POPES, IT'S ALSO       1848. IT IS THE BIRTHPLACE OF DRY
                  CHAMBER, EXTRUDED THROUGH A              THE TRUSTED CHOICE OF MANY             PASTA AND THE CALAMARI SHAPE
                  BRONZE MOLD, AND DRIED AT A              EMILIA ROMAGNA SPECIALTY               APPROPRIATELY RESEMBLES A SQUID
                  LOW TEMPERATURE FOR AT LEAST 24          PRODUCERS FOR SALTING THEIR            RING. PAIR IT WITH SEAFOOD SAUCES!
                  HOURS.                                   PARMIGIANO REGGIANO AND
                                                           PROSCIUTTO DI PARMA.
                                                                                                                                                          10
                                           EAT BETTER, LIVE BETTER
                                      SWEET ITALY
       $ 74 .80
        BOX SIZE: MEDIUM
                                                                                                                           n° 7

“The best way to be sweet is to give
  good sweets, topped off with
  the classic Italian Christmas cake.          ”



          DAVIDE BARBERO                                 GOLOSI DI SALUTE                            BARATTI & MILANO
CHOCOLATE COVERED CRUNCHY TORRONE                      DARK CHOCOLATE BAR                            GIANDUJA SPREAD
               (3.5oz)                                       (5.25oz)                                      (7oz)
      FOUNDED IN ASTI, PIEDMONT IN 1883, THE       LUCA MONTERSINO, THE PASTRY CHEF OF        FOR 150 YEARS, BARATTI HAS BEEN PART OF
      BARBERO FAMILY IS FAMOUS FOR ITS             EATALY, USES SMALL AMOUNTS OF SUGAR        TORINO'S IDENTITY. USING THE BEST
      TORRONE, NOUGAT IN ITALIAN. THE TOWN         AND ALTERNATIVE INGREDIENTS TO             CACAO FROM THE AMERICAS AND AFRICA,
      OF ASTI RECENTLY RECEIVED THE DOP            PRODUCE DOLCI THAT NOT ONLY TASTE          YOU'LL TASTE THE WORLD IN EVERY ONE OF
      DISTINCTION, PROTECTING THE TRUE             BETTER, BUT ARE ALSO BETTER FOR YOU.       THEIR PRODUCTS. THEIR FAMOUS
      ORIGIN OF AUTHENTIC TORRONE. THIS            HIS LINE OF SWEETS USE NO                  GIANDUJA SPREAD IS MADE WITH
      VERSION IS COATED IN LAYERS OF               HYDROGENATED FAT, NO PRESERVATIVES,        HAZELNUTS TONDA GENTILE IGP FROM LE
      CHOCOLATE.                                   NO ARTIFICIAL COLORING, AND NO OVER-       LANGHE AND CHOCOLATE.
                                                   REFINED INGREDIENTS.




               BODRATO                                   CAMPORELLI                                CORSINI
      MINT FLAVORED CHOCOLATES                       DI NOVARA COOKIES                        CANTUCCINI BISCOTTI
                 (5.3oz)                                    (8.8oz)                                 (1.76oz)
      BODRATO IS ONE OF THE MOST ARTISANAL     CAMPORELLI DI NOVARA COOKIES FROM          CANTUCCINI ARE WHAT WE CALL BISCOTTI
      CHOCOLATE PRODUCERS IN PIEDMONT.         NOVARA, PIEDMONT HAVE BEEN MADE BY         IN AMERICA. THE CORSINI FAMILY HAS
      THE MINT IS FROM PANCALIERI,             THE CAMPORELLI FAMILY SINCE 1852.          BEEN BAKING IN TUSCANY, OUTSIDE
      PIEDMONT, CONSIDERED THE BEST IN THE     SIMILAR TO LADYFINGERS, THEY ARE A KEY     MAREMMA, SINCE 1921. THESE CRUNCHY
      WORLD FOR ITS DELICATE SMELL AND ITS     INGREDIENT IN EATALY'S TIRAMISU.           MORSELS ARE PERFECT SOFTENED
      PUNGENT TASTE.                                                                      SLIGHTLY BY DUNKING THEM IN VIN
                                                                                          SANTO.




                                     EAT BETTER, LIVE BETTER                                                                            11
                                     SWEET ITALY
         $ 74 .80
          BOX SIZE: MEDIUM
                                                                                                         n° 7
                    CONTINUED FROM PREVIOUS PAGE




          CRI CRI                                   STREGA                                 CORSINI
CHOCOLATE HAZELNUT CANDIES                     TORRONE CHOCOLATE                        PANETTONCINO
          (7.10oz)                                    (40g)                                 (100g)
  A TYPICAL PRALINE FROM THE                 STREGA, WITCH IN ITALIAN, HAS BEEN   PANETTONE IS THE MOST TRADITIONAL
  PIEDMONT REGION OF ITALY MADE              CRAFTING ARTISANAL SWEETS FOR 150    ITALIAN CHRISTMAS CAKE. THE
  WITH HAZELNUTS TONDA GENTILE IGP           YEARS. THEIR TORRONE, NOUGAT IN      CORSINI FAMILY MAKES THIS PETITE
  FROM LE LANGHE COVERED IN DARK             ITALIAN, IS MADE WITH HONEY AND      VERSION IN TUSCANY FROM THEIR
  CHOCOLATE AND ROLLED IN CRUNCHY            HAZELNUTS COVERED IN A DELICATE      ORIGINAL FAMILY RECIPE.
  BITS OF SUGAR.                             LAYER OF DARK CHOCOLATE.




                                                                                                                      12
                                     EAT BETTER, LIVE BETTER
             THE ITALIAN ESSENTIALS
          $ 99 .80
          BOX SIZE: LARGE
                                    n° 8


“The best basics for simple Italian dishes
 with incredible flavor.
                        ”



   AFELTRA CARTA PAGLIA                          BULLONI                       CASA BARONE                     DANICOOP DOP
        PACCHERI                                CRISPBREAD                PIENNOLO TOMATO SAUCE            SAN MARZANO TOMATOES
          (17.6oz)                                 (3.5oz)                        (12.3oz)                         (17.6oz)
 THE BEST DRY PASTA PRODUCTION           TWICE A DAY, CELESTE BULLONI      THE PIENNOLO TOMATO GROWS       DANICOOP IS AN AGRICULTURAL
 HAPPENS IN GRAGNANO, CAMPANIA,          BAKES TRADITIONAL SARDINIAN       ORGANICALLY IN THE RICH         COOPERATIVE BASED IN THE
 THE BIRTHPLACE OF DRY PASTA, IN         CRISPBREAD ALSO KNOWN AS          LAVA SOIL OF VESUVIUS AND IS    CAMPANIA REGION WITH MORE
 CAVALIER OLIMPIO AFELTRA'S              "MUSIC PAPER BREAD," OR           PART OF THE SLOW FOOD           THAN 100 MEMBERS. THEY
 PASTIFICIO THAT DATES BACK TO 1848.     CARASAU IN HER HOME BAKERY.       PRESIDIA. ITS SKIN IS VERY      METICULOUSLY SUPERVISE THE
 PACCHERI ARE TIED TO THE SOUTH OF       PERFECTLY THIN WITH CRISP,        THICK AND ITS DELICATE          ENTIRE PRODUCTION PROCESS OF
 ITALY, TRADITIONALLY SERVED IN          FLAKEY LAYERS, THESE              PRODUCTION INTERTWINES          S A N M A R Z A NO T O M AT O E S ,
 NAPLES WITH A FRESH TOMATO SAUCE        FLAVORFUL CRACKERS ARE AN         VINES AND HANGS THEM            PROVIDING THE MEMBERS WITH
 WITH BASIL.                             IDEAL ACCOMPANIMENT TO            UPSIDE DOWN IN THE SUN. THE     PLANTS AND TECHNICAL
                                         EATALY CHEESE AND SALUMI.         RESULT IS A VERY SWEET PULP     ASSISTANCE.
                                                                           WITH A NEWLY THIN SKIN,
                                                                           ACHIEVED COMPLETELY
                                                                           NATURALLY.




          RIGOROSA                             ROI                                 ROI                           RECCA
          BUCATINI                     MONOCULTIVAR TAGGIASCA                  BASIL PESTO                ANCHOVIES IN OLIVE OIL
            (17.6oz)                          (8.5oz)                             (6.3oz)                         (2oz)
  RIGOROSA IS PRODUCED WITH
  SPECIALLY SELECTED DURUM             MADE BY THE BOERI FAMILY USING     MADE WITH THE FAMOUS             FOR FOUR GENERATIONS, THE
  WHEAT SEMOLINA IN GRAGNANO,          ONLY MONOCULTIVAR TAGGIASCA        LIGURIAN BASIL, ROI EXTRA        AGOSTINO RECCA FAMILY FROM
  CAMPANIA. THE PASTA IS SHAPED        OLIVES CULTIVATED IN THE HILLS     VIRGIN OLIVE OIL, GARLIC,        SCIACCA ON THE ISLAND OF
  WITH BRONZE DIES TO GIVE ITS         NEAR IMPERIA, LIGURIA. THIS IS A   PINE NUTS AND PARMIGIANO         SICILY HAS BROUGHT GOOD
  SURFACE A ROUGHNESS THAT             SUBTLE OLIVE OIL WITH A COMPLEX    REGGIANO BY THE BOERI            THINGS FROM NATURE TO THE
  ALLOWS THE SAUCE TO                  YET DELICATE TASTE.                FAMILY IN LIGURIA                WORLD'S TABLE.
  PERFECTLY COAT THE PASTA.
  BUCATAINI ARE HOLLOW
  SPAGHETTI TRADITIONALLY
  PAIRED WITH AMATRICIANA
  SAUCE.

                                                                                                                                                 13
                                           EAT BETTER, LIVE BETTER
             THE ITALIAN ESSENTIALS
      $ 99 .80                                                                                                                             n° 8
       BOX SIZE: LARGE



                  CONTINUED FROM PREVIOUS PAGE




 PASTAIO DI GRAGNANO                             AFELTRA                             SALE CERVIA                    VECCHIA FARMACIA
  FUSILLI CON IL BUCO                            VESUVIO                           COOKING SEA SALT             ACETO MODENA GOCCIA NERA
         (17.6oz)                                 (17.6oz)                             (10.58oz)                         (250ml)
THESE FUSILLI ARE PAINSTAKINGLY    THE BEST DRY PASTA PRODUCTION                  CERVIA'S SEA SALT IS KNOWN      TRADITIONAL BALSAMIC VINEGAR
HANDMADE BY LE PASTAIE DI          HAPPENS IN GRAGNANO, CAMPANIA,                 FOR ITS ABSENCE OF BITTER       FROM MODENA IGP, IS MADE WITH
GRAGNANO, THE PASTA-MAKING         THE BIRTHPLACE OF DRY PASTA, IN                MINERALS SO IT'S NATURALLY      COOKED GRAPE MUST AND AGED
WOMEN OF GRAGNANO. THESE           C AVA L I E R O L I M P I O A F E L T R A' S   MORE “DOLCE” OR SWEET THAN      FOR A MINIMUM OF 3 YEARS. IT'S
WOMEN SINGLEHANDEDLY SUSTAIN       PASTIFICIO THAT DATES BACK TO 1848.            OTHER SEA SALTS. LONG           THE REAL ITALIAN BALSAMIC TO
THE BEAUTIFUL AND ANCIENT          VESUVIO IS SHAPED TO RESEMBLE THE              FAVORED BY POPES, IT'S ALSO     DRIZZLE ON SALADS AND EVEN ON
TRADITION THAT IS BECOMING         VOLCANIC MOUNTAIN, BUT IF YOU                  THE TRUSTED CHOICE OF MANY      SWEETS.
INCREASINGLY RARE. SLOW FOOD       LOOK CAREFULLY, IT ALSO MIMICS THE             EMILIA ROMAGNA SPECIALTY
ESTABLISHED THE HANDMADE           SHAPE OF A SHELL TO REPRESENT THE              PRODUCERS FOR SALTING
FUSILLI PRESIDIA TO PROTECT THIS   CITY OF NAPLES THROUGH BOTH ITS                THEIR PARMIGIANO REGGIANO
SPECIAL SHAPE.                     MOUNTAINS AND ITS SEA.                         AND PROSCIUTTO DI PARMA.




                                                                                                                                                   14
                                       EAT BETTER, LIVE BETTER
                                ULTIMATE DOLCI
           $ 139 .80                                                                                                            n° 9
            BOX SIZE: EXTRA LARGE




“A sweet centerpiece for the holiday table
  filled with the best dolci Italy has to offer,
  wrapped in a bow.
                          ”


             TORRONE MARTINO                                       MICHELIS                            CAFFAREL
        SELECTION OF “Le Vocali” CANDIES                           MELIGHE                       BITTER HAZELNUT BARS
                   (17.6oz)                                          (7.8oz)                             (200g)
       ANTICA TORRONERIA ONLY USES HAZELNUTS           THE MICHELIS FAMILY HAS BEEN MAKING   CAFFAREL HAS BEEN MAKING CHOCOLATE
       TONDA GENTILE IGP FROM LE LANGHE AND THEIR      ARTISANAL BAKED GOODS AND FRESH       SINCE 1826 IN THE ARTISANAL PIEMONTESE
       PRODUCTION PROCES S IS RIGOROUSLY               PASTA IN THE VILLAGE OF MONDOVI IN    TRADITION. THEIR CHOCOLATE BARS ONLY
       ARTISANAL. THIS SET OF LITTLE CONFECTIONS IS    PIEDMONT FOR FOUR GENERATIONS.        USE HAZELNUTS TONDA GENTILE IGP FROM
       NAMED FOR THE VOCAL CHORDS BECAUSE ITS FIVE     MELIGHE ARE MADE WITH UNIQUE "OTTO    LE LANGHE AND ARE NEARLY IMPOSSIBLE
       DIFFERENT TORRONE, NOUGAT IN ITALIAN, WILL      FILE" GRAIN, AN ANCIENT VARIETY OF    TO RESIST!
       MAKE YOU SING!                                  STONE-GROUND MAIZE THAT IS PART OF
                                                       THE SLOW FOOD PRESIDIA, FRESH EGGS,
                                                       AND BUTTER.




                 VENCHI                                      MONTERSINO                                    LEONE
        CHOCOLATE CIGAR MARINGATO                     CHOCOLATE & HAZELNUT CREAM             SWEET ITALIAN AT HOME COLLECTION
                  (3.5oz)                                        (5.3oz)                                    (3.6oz)
          VENCHI WAS FOUNDED IN TURIN IN 1878         LUCA MONTERSINO, THE PASTRY CHEF OF
          WHEN THE MAITRE CHOCOLATIER SILVANO                                                     LEONE SET UP ITS CHOCOLATE SHOP IN 1857
                                                      EATALY, USES SMALL AMOUNTS OF SUGAR         AND SINCE THEN HAS BEEN MAKING
          VENCHI OPENED HIS FIRST LABORATORY OF       AND ALTERNATIVE INGREDIENTS TO
          SWEETS. ALWAYS ARTISANAL, THIS FUN                                                      DELICIOUS CONFECTIONS WITH A SENSE OF
                                                      PRODUCE DOLCI THAT NOT ONLY TASTE           HISTORY REFLECTED THROUGH THEIR
          CIGAR IS A CHOCOLATE TRUFFLE MADE           BETTER, BUT ARE BETTER FOR YOU. NO
          WITH HAZELNUTS TONDA GENTILE IGP                                                        FLAVOR AND DESIGN. THIS COMMEMORATIVE
                                                      HYDROGENATED FAT, NO PRESERVATIVES,         LINE CELEBRATES 150 YEARS OF ITALIAN
          FROM LE LANGHE COATED IN TWO LAYERS         NO ARTIFICIAL COLORING, AND NO OVER-
          OF PURE CHOCOLATE.                                                                      UNIFICATION.
                                                      REFINED INGREDIENTS. THIS CHOCOLATE
                                                      HAZELNUT SPREAD IS PERFECT ON EATALY
                                                      BREAD OR SIMPLY WITH A SPOON!




                                                                                                                                            15
                                        EAT BETTER, LIVE BETTER
                                    ULTIMATE DOLCI
                $ 139 .80
                BOX SIZE: EXTRA LARGE
                                                                                                                                                n° 9
                     CONTINUED FROM PREVIOUS PAGE




           AMARELLI                                GIRAUDI                                        DESIDERI MONTECATINI                       BABBI
          BIANCONERI                     MILK CHOCOLATE WITH HAZELNUTS                               ALMOND WAFER                      PISTACHIO SPREAD
             (1.8oz)                                 (3.5oz)                                              (9.5oz)                            (5.3oz)
ITALIAN LICORICE WITH A HISTORY THAT        GIRAUDI CHOCOLATE FROM TORINO, ITALY              THE DESIDERI FAMILY HAS BEEN MAKING     BABBI IS BASED IN THE
DATES BACK AS FAR AS 1731, BIANCONERI       I S E X C L U S I V E LY A R T I S A NA L A N D   CONFECTIONS SINCE 1911. THEIR SWEETS    GASTRONOMIC EPICENTER OF
MEANS BLACK AND WHITE IN ENGLISH.           COMMITTED TO CREATIVITY AND ARTISTRY.             ARE ROOTED IN THE HISTORY OF TUSCANY    EMILIA ROMAGNA. TODAY,
EACH PIECE OF BLACK LICORICE IS COATED      THIS MILK CHOCOLATE AND HAZELNUT                  AND THESE WAFERS ARE PAPER-THIN DISCS   THEIR CHOCOLATE SPREADS
IN WHITE VANILLA MINT, PERFECT FOR A        BAR USES WHOLE ROASTED HAZELNUTS                  MADE WITH PUGLIESE ALMONDS. TRY THEM    ARE MADE WITH NUTS
REFRESHING TOUCH OF SWEETNESS.              TONDA GENTILE IGP FROM LE LANGHE AND              WITH GELATO OR WITH THE BABBI           ROASTED IN-HOUSE AND
                                            WHOLE MILK.                                       PISTACHIO SPREAD.                       QUALITY CHOCOLATE. THEIR
                                                                                                                                      PISTACHIO SPREAD IS A SALTY
                                                                                                                                      SWEET PERFECTION.




                         MIELI THUN                                        MIELI THUN                                     CORSINI
                        SULLA HONEY                                      CHESTNUT HONEY                                PANETTONCINO
                            (1.1oz)                                           (1.1oz)                                      (100g)
             HAILING FROM THE VAL DI NON IN TRENTINO,         HAILING FROM THE VAL DI NON IN TRENTINO,         PANETTONE IS THE MOST TRADITIONAL
             MIELI THUN IS CONSIDERED BY GOURMANDS            MIELI THUN IS CONSIDERED BY GOURMANDS            ITALIAN CHRISTMAS CAKE. THE CORSINI
             AND HONEY CONNOISSEURS ALIKE TO BE ONE           AND HONEY CONNOISSEURS ALIKE TO BE ONE           FAMILY MAKES THIS PETITE VERSION IN
             OF THE BEST PRODUCERS IN ITALY. SULLA            OF THE BEST PRODUCERS IN ITALY. CHESTNUT         TUSCANY FROM THE ORIGINAL FAMILY
             HONEY IS CRYSTALLIZED AND FLORAL WITH A          HONEY IS MADE FROM THE CHESTNUT FLOWER           RECIPE.
             SWEET TASTE. TRY IT WITH THE CHESTNUT            AND IS AMBER IN COLOR. TRY IT WITH THE
             HONEY AND TASTE THE DIFFERENCE!                  SULLA HONEY AND TASTE THE DIFFERENCE!




                                                                                                                                                            16
                                            EAT BETTER, LIVE BETTER
                    ITALY: NORTH TO SOUTH

        $ 149 .80                                                                                                                                     n ° 10
         BOX SIZE: EXTRA LARGE




“All of Eataly for the food lover who
  wants to cook with the finest, following
  in the footsteps of generations
  of Italian cooks.
                                 ”


              FARACI                               AMERIGO                                     DE CARLO                                 LUCCINI
             CAPONATA                    EMILIA ROMAGNA TOMATOES 99.5%                      BELLA CERIGNOLA                          FIG MOSTARDA
               (9.5oz)                               (9.5oz)                                    OLIVES                                   (8.5oz)
                                                                                                 (11.1oz)
  FARACI IS A FAMILY COMPANY                    FROM THE 70-YEAR-OLD                    THE DE CARLO FAMILY HAS BEEN            LUCCINI PRESERVES ITS FRUIT AT
  THAT HAS BEEN MAKING PASTA                    TRATTORIA DA AMERIGO IN                 PRODUCING TOP-TIER OLIVE OIL            PEAK FRESHNESS. THEIR FIG
  FOR GENERATIONS. THEY NOW                     BOLOGNA, COMES LA DISPENSA DI           IN PUGLIA SINCE 1600. THE BELLA         SPREAD IS GREAT PAIRED WITH
  MAKE ALL KINDS OF SICILIAN                    AMERIGO. THESE TOMATOES ARE             DI CERIGNOLA VARIETY OF GREEN           CHEESES LIKE GORGONZOLA
  SPECIALTIES INCLUDING                         BOTTLED RAW WHEN THEY REACH             OLIVES IS INDIGENOUS TO THE             PICCANTE AND WE USE IT EVERY
  CAPONATA, AN EGGPLANT RELISH                  THEIR PEAK OF FLAVOR AND ONLY           REGION. THEY ARE BIG AND                DAY AT OUR EATALY RESTAURANTS.
  MADE USING NO ADDITIVES AND                   A DASH OF ARTISANAL CERVIA              MEATY.
  NO PRESERVATIVES.                             SALT IS ADDED.




        AIRONI                                         LA VALLETTA                             ALTA VALLE                                AFELTRA
   MUSHROOM RISOTTO                                    PEARL FARRO                           CROXETTI PASTA                           PACCHERI PASTA
         (8.8oz)                                           (500g)                                (17.6oz)                                  (1kg)
 VERCELLI AND ITS SURROUNDING                 LA VALLETTA IS A FAMILY-RUN COMPANY   LOCATED IN SCRIVIA VALLEY IN LIGURIA, THE   THE BEST DRY PASTA PRODUCTION
 AREAS IS THE HEART OF RICE                   IN UMBRIA THAT WORKS SUSTAINABLY      MINAGLIA BROTHERS HAVE OPERATED THEIR       HAPPENS IN GRAGNANO, CAMPANIA,
 PRODUCTION IN ITALY. THE                     TO PRODUCE EXCEPTIONAL GRAINS AND     ARTISANAL PASTIFICIO FOR OVER 20 YEARS.     THE BIRTHPLACE OF DRY PASTA, IN
 PERINOTTI FAMILY HAS BEEN                    LEGUMES. FARRO IS PERFECT IN SOUPS.   THIS TRADITIONAL LIGURIAN SHAPE LOOKS       CAVALIER OLIMPIO AFELTRA'S
 P R O D UC I NG R I C E F O R F I V E        IT'S HEARTY, NUTTY AND LIGHT ALL AT   LIKE A COIN AND EVEN DEPICTS A COAT OF      PASTIFICIO THAT DATES BACK TO 1848.
 G E N E R AT I O N S , R I G O R O U S L Y   ONCE.                                 ARMS ON ONE SIDE AND A STALK OF WHEAT       PACCHERI ARE TIED TO THE SOUTH OF
 SELECTING GRAINS FOR THEIR                                                         ON THE OTHER.                               ITALY, TRADITIONALLY SERVED IN
 COLOR, PURITY AND SIZE.                                                                                                        NAPLES WITH A FRESH TOMATO SAUCE
                                                                                                                                WITH BASIL.




                                                                                                                                                                      17
                                                   EAT BETTER, LIVE BETTER
            ITALY: NORTH TO SOUTH

    $ 149 .80                                                                                                                       n ° 10
    BOX SIZE: EXTRA LARGE

                  CONTINUED FROM PREVIOUS PAGE




            ANTIGNANO                         SAN GIULIANO                     LE DELIZIE DEI DESIDERI                        PAOLETTI
             EGG PASTA                      TOASTED FREGOLA                   PRATO CANTUCCI COOKIES                           SPUMA
               (8.8oz)                            (500g)                                (5.6oz)                                 (12oz)
 ANTIGNANO EGG PASTA IS MADE WITH TWO    FREGOLA IS A TRADITIONAL             CANTUCCI ARE WHAT WE CALL              PAOLETTI HAS BEEN MAKING
 SIMPLE AND HIGH QUALITY INGREDIENTS:    SARDINIAN SHORT AND DRY PASTA        BISCOTTI IN AMERICA. THE DESIDERI      HIGH QUALITY BEVERAGES SINCE
 EGGS FROM A DAIRY PRODUCER OUTSIDE      SHAPED LIKE TINY BALLS. EACH         FAMILY USES A GENEROUS PORTION OF      1922. SPUMA IS A SPARKLING
 OF TORINO AND SEMOLINA SELECTED         GRAIN-LIKE BALL IS TOASTED FOR       ALMONDS FROM PUGLIA TO GIVE EACH       BEVERAGE MADE IN THE ITALIAN
 UNDER THE GUIDANCE OF MULINO            A NUTTY FLAVOR THAT IS               CRUNCHY COOKIE A SLIGHT TARTNESS.      TRADITION. SWEET AND
 MARINO, ITALY ’S PREMIERE FLOUR         DELICIOUS AS A SIDE WITH             THEY RECOMMEND DIPPING THEM            FLAVORFUL, IT GOES WELL WITH
 PRODUCER.                               VEGETABLES DRESSED IN EXTRA          DIRECTLY IN VIN SANTO LIKE A TRUE      PIZZA, AND IF YOU CAN, TRY IT
                                         VIRGIN OLIVE OIL.                    TUSCAN!                                WITH EATALY PIZZA!




SAN GIORGIO ASPROMONTANO                    LA MOLA SABINA                               MIELI THUN                        MIELI THUN
  EXTRA VIRGIN OLIVE OIL                    DOP “LA MOLA”                              LINDEN HONEY                       ACACIA HONEY
         CALABRIA                               LAZIO                                       (1.1oz)                           (1.1oz)
          (8.5oz)                                (.25l)
   THE ART OF OLIVE OIL MAKING          ANNA MARIA BILLI PRODUCES A               HAILING FROM THE VAL DI NON IN   HAILING FROM THE VAL DI NON IN
   HAS ANCIENT ORIGINS AND TO           FANTASTIC EXTRA VIRGIN OLIVE              TRENTINO, MIELI THUN IS          TRENTINO, MIELI THUN IS CONSIDERED
   THIS DAY SOME ANTIQUE MILLS          OIL DOP SABINA. HER OLIVE OIL,            CONSIDERED BY GOURMANDS AND      BY GOURMANDS AND HONEY
   STILL EXIST. ONE OF THOSE MILLS      WHICH HAS BEEN GIVEN “THREE               HONEY CONNOISSEURS ALIKE TO      CONNOISSEURS ALIKE TO BE ONE OF
   IS OLEARIA SAN GIORGIO IN            OLIVES” BY THE SLOW FOOD                  BE ONE OF THE BEST PRODUCERS     THE BEST PRODUCERS IN ITALY. ACACIA
   CALABRIA WHERE THEY'VE BEEN          GUIDE TO EXTRA VIRGIN OLIVE               IN ITALY. MADE WITH THE LINDEN   IS A DELICATE AND MUCH SOUGHT
   CULTIVATING OLIVES SINCE 1940.       OIL, POSSESSES A SUBTLE FRUIT             BLOSSOM AT THE END OF JUNE,      AFTER HONEY WITH A CRYSTALLINE
                                        FLAVOR THAT MAKES IT A GREAT              THIS HONEY HAS THE INTENSE       CONSISTENCY AND THE FLAVOR OF
                                        ACCOMPANIMENT TO MEAT.                    FLAVOR OF SPICES WITH WALNUT     ALMOND AND SUGAR.
                                                                                  TONES.
                                                    SORELLE NURZIA
                                                    ALMOND NOUGAT
                                                        (3.5oz)
                                                FOUNDED IN 1835 IN THE
                                                PROVINCE OF ARISCHIA,
                                                ABRUZZO, SORELLE NURIZIA IS
                                                FAMILY OWNED AND STILL
                                                FOLLOWS THEIR ORIGINAL FAMILY
                                                RECIPES. TORRONE IS ITALIAN FOR
                                                NOUGAT AND THIS CLASSIC
                                                VERSION IS FILLED WITH
                                                CRUNCHY ALMONDS.
                                                                                                                                                  18
                                         OLIVE OIL LOVER
                $ 199 .80                                                                                                            n° 11
                BOX SIZE: EXTRA LARGE

THE THREE STEPS TO BECOMING AN
OLIVE OIL EXPERT:

1. Pour a portion of each olive oil into different small glasses
(olive oil tasters use opaque blue glasses so as not to be
influenced by the color of the oil).
2. Place the glass in the palm of your hand and cover the top
with your free hand to form a cup to warm the oil and bring out
its aromas.
3. Take a quick inhale. Sip a small amount, slurping to aerate
the oil (the olive oil tasters make embarrassing noises so don't
be afraid).

You can also always just drizzle the different oils on a piece of   “The quintessentialmany soffritti,for a gift with lasting qualitycome.
                                                                                        olive oil kit
Eataly bread. The result: just as good!

                       ROI MONOCULTIVAR
                                                                     that will last for
                                                                           AVANZI ESTIVO
                                                                                                       dressings and drizzlings to
                                                                                                               OLEARIA FRATELLI PINNA
                                                                                                                                         ”
                     EXTRA VIRGIN OLIVE OIL                            EXTRA VIRGIN OLIVE OIL                MACCIA D’ AGLIASTRU OLIVE OIL
                            LIGURIA                                         LOMBARDIA                                  SARDEGNA
                             (16.9oz)                                          (17.6oz)                                  (16.9oz)
                     WHERE: THE HILLS NEAR IMPERIA                    WHERE: LAKE GARDA IN LOMBARDIA             WHERE: SASSARI, SARDINIA IN A
                     IN THE ARGENTINA VALLEY, LIGURIA                 WHO: GIOVANNI AVANZI, THE THIRD            PROVINCE WITH THE NICKNAME
                     WHO: THE BOERI FAMILY HAS BEEN                   GENERATION DEDICATED TO THE                “IL PRATO COMUNALE”, THE TOWN
                     STONE CRUSHING OLIVES FOR FOUR                   PRESERVATION OF THE 400 OLIVE              LAWN IN ENGLISH.
                     GENERATIONS, SINCE 1900.                         VARIETIES THAT SURROUND LAKE               WHO: BROTHER AND SISTER,
                     WHAT: MADE WITH STONE-PRESSED                    GARDA.                                     ANTONELLA AND LEONARDO PINNA
                     TAGGIASCA OLIVES CULTIVATED IN                   WHAT: MADE WITH A MIX OF OLIVE             WHAT: MADE WITH THE MACCIA
                     LIGURIA. INTENSE YELLOW IN COLOR                 VARIETIES THAT INCLUDE CASALIVA,           D'AGLIASTRU OLIVES. COLD
                     AND SWEET WITH SUBTLE ALMOND                     LECCINO, FRANTOIO, PENDOLINO,              PRESSED AND DECANTED IN
                     TONES IN FLAVOR. DRIZZLE ON                      AND GARGNANO. PICKED JUST BEFORE           DIFFERENT STEEL CONTAINERS TO
                     GRILLED FISH OR SALADS.                          THE STANDARD FALL HARVEST TO               PURIFY NATURALLY WITHOUT THE
                                                                      EARN THEIR NAME “ESTIVO” OR                USE OF MACHINES. YELLOW-GOLD
                                                                      SUMMERY, THE OLIVES ARE COLD-              IN COLOR WITH BALANCED AND
                                                                      PRESSED 24 HOURS AFTER HARVEST.            ELEGANT TONES, DRIZZLE OVER
                                                                      GOLD WITH BRIGHT GREEN                     FREGOLA.
                                                                      INFLECTIONS WITH A FRUITY AND A
                                                                      SUBTLE SPICE. PAIR WITH VEGETABLES
                                                                      AND FISH.




                         MANDRANOVA                                          LA MOZZA                         SAN GIORGIO ASPROMONTANO
                     EXTRA VIRGIN OLIVE OIL                            EXTRA VIRGIN OLIVE OIL                   EXTRA VIRGIN OLIVE OIL
                      NOCELLARIA, SICILIA                                     TOSCANA                                  CALABRIA
                             (16.9oz)                                          (500ml)                                  (16.9oz)
                       WHERE: THE MANDRANOVA                            WHERE: THE COWBOY COUNTRY                WHERE: TOWNS OF SAN GIORGIO
                       ESTATE IS SET ON A PICTURESQUE                   OF MAREMMA, TUSCANY NEAR THE             MORGETO AND CITTANOVA IN
                       FARM ON THE WESTERN COAST OF                     MEDITERRANEAN COAST                      CALABRIA
                       SICILY, NEAR AGRIGENTO.                          WHO: RESTAURATEURS AND                   WHO: MIMMO FAZARI, THE THIRD
                       WHO: A FARM, RESORT AND                          PARTNERS MARIO BATALI AND                GENERATION OF THE FAZARI FAMILY
                       VILLA OPERATED BY GIUSEPPE E                     LIDIA AND JOE BASTAINICH                 DEDICATED TO QUALITY OLIVE OIL
                       SILVIA DI VINCENZO                               WHAT: MADE WITH FRANTOIO,                PRODUCTION
                       WHAT: MADE WITH NOCELLARA                        LECCINO AND MURAIOLO OLIVES              WHAT: MADE WITH OTTOBRATICA,
                       BELICE OLIVES HANDPICKED ON                      HANDPICKED AND COLD-PRESSED              CAROLEA, AND SINOPOLESE OLIVES
                       THE 1ST AND 2ND OF OCTOBER                       TO CREATE AN INTENSE GREEN               THAT ARE COLD-PRESSED TO
                       AND IMMEDIATELY COLD-                            OIL. BOLDY FLAVORED, PAIR WITH           C R E AT E A R I C H G O L D O I L .
                       PRESSED. GREEN WITH GOLD                         STEAK, TUSCAN SOUPS LIKE                 HARMONIOUS AND DELICATE WITH
                       TONES AND CHARACTERIZED BY                       RIBOLLITA OR PAPPA POMODORO              MATURE FRUIT TONES AND A BITTER
                       AN INTENSE FRUITINESS WITH                       OR DRIZZLE ON BRUSCHETTA.                HERBY BASE. DRIZZLE ON FISH
                       TOUCHES OF FRESH GRASS.                                                                   SOUPS OR STRONGLY FLAVORED
                       DRIZZLE OVER COUSCOUS OR                                                                  VEGETABLES LIKE CICORIA AND
                       SARDINES.                                                                                 BROCCOLI RABE.

                                                                                                                                                        19
                                                       EAT BETTER, LIVE BETTER
                OLIVE OIL LOVER
$ 199 .80                                                                                 n° 11
 BOX SIZE: EXTRA LARGE




CONTINUED FROM PREVIOUS PAGE




                                                                      CORONA DELLE PUGLIE
            URSINI OPERA MASTRA                                            ROBUSTO
           EXTRA VIRGIN OLIVE OIL                                    EXTRA VIRGIN OLIVE OIL
                 ABRUZZO                                                    PUGLIA
                   (16.9oz)                                                  (16.9oz)

         WHERE: FOSSACESIA, ABRUZZO                                WHERE: ON THE ROAD FROM
         NEAR THE VENERE VALLEY ON THE                             ANDRIA TO CASTEL DEL MONTE IN
         ADRIATIC COAST                                            NORTHERN PUGLIA, THE HEEL OF
         WHO: GIUSEPPE URSINI IS PART OF                           THE BOOT
         THE MASTRI OLEARI (“MASTER OLIVE                          WHO: A COOPERATIVE FOUNDED IN
         OIL MAKERS”) ORGANIZATION AND IS                          1959 TO PROTECT AND PROMOTE THE
         DEDICATED TO THE PRESERVATION OF                          REGION'S PRIZED CORATINA OLIVES
         THE ABRUZZO REGION AND ITS                                WHAT: MADE WITH HANDPICKED
         OLIVES' UNIQUE CHARACTERISTICS.                           CORATINA OLIVES FROM PUGLIA
         WHAT: MADE FROM A MIX OF                                  COLD-PRESSED TO CREATE A
         GENTILE DI CHIETI, CROGNALEGNO,                           YELLOWISH-GOLD OIL. ROBUST
         LECCINOA AND CUCCO OLIVES. TWO                            WITH A SLIGHTLY SPICY AFTERTASTE,
         TYPES OF PRODUCTION ARE                                   WELL PAIRED WITH CRUDO DISHES,
         EMPLOYED AT THIS FRANTOIO,                                FRESH CHEESES LIKE BURRATA OR
         HYDRAULIC PRESS FOR MORE SUBTLE                           RICOTTA AND ORECCHIETTE WITH
         OILS AND CENTRIFUGATION FOR                               BROCCOLI.
         MORE INTENSE OILS. VIBRANT GREEN
         IN COLOR WITH STRONG GRASSY
         UNDERTONES AND AN ASSERTIVE
         PEPPERY FINISH. DRIZZLE ON RAW OR
         GRILLED VEGETABLES OR LEGUME
         SOUPS.




                                                    OLIVE OIL
                                               FROM TREE TO TABLE
                                                  Peggy Knickerbocker
                                              IN OLIVE OIL: FROM TREE TO
                                              TABLE, PEGGY KNICKERBOCKER
                                              TRACES THE BIRTH AND VOYAGE
                                              OF THE OIL OF THE GODS. FROM A
                                              SIMPLE MIDDAY SNACK OF TOAST
                                              WITH TAPENADE TO A LAVISH
                                              FEAST, HERE ARE COUNTLESS
                                              WAYS TO ENJOY THE FRUITY
                                              FLAVOR OF PURE OLIVE OIL.




                                                                                                       20
                            EAT BETTER, LIVE BETTER
    THE ULTIMATE EATALIAN
          GIFT CARD

     GIVE THE GIFT
     OF GOOD FOOD
   FROM ALL OF EATALY




Gift Cards are available starting at $50 in increments of $50
    Redeemable at Eataly Market and Eataly Restaurants
 (including Manzo and Birreria), and classes at La Scuola
              Not Redeemable at Eataly Vino                     21
                        SUMMARY

               ITALIAN HOLIDAY PANETTONI                      p4
BOX N°   1     WE LOVE LIDIA, Medium                $29.80    p5
BOX N°   2     WE LOVE MARIO, Small                 $34.80    p6
BOX N°   3     WE LOVE JOE, Medium                  $59.80    p7
BOX N°   4     SWEET TOOTH, Medium                  $49.80    p8
BOX N°   5     REGIONAL ITALIAN PIATTI, Medium      $54.80    p9
BOX N°   6     SIMPLY ITALY, Medium                 $59.80    p 10
BOX N°   7     SWEET ITALY, Medium                  $74.80    p 11/12
BOX N°   8     THE ITALIAN ESSENTIALS, Large        $99.80    p 13/14
BOX N°   9     ULTIMATE DOLCI, Extra Large          $139.80   P 15/16
BOX N°   10    ITALY: NORTH TO SOUTH, Extra Large   $149.80   p 17/18
BOX N°   11    OLIVE OIL LOVER, Extra Large         $199.80   p 19/20




              ORDERS & PAYMENT




                                                                        22
     A FEW STORIES
    OF SOME OF THE
   UNIQUE PRODUCERS
   WE PICKED FOR OUR
   HOLIDAY GIFT BOXES




EAT BETTER, LIVE BETTER
                          23
                                               Luca Montersino
                                            COSE BUONE “naturalmente” sane




FOR THOSE WHO WANT TO EAT HEALTHIER….
…and seasonally without preservatives, hydrogenated and refined oils, but
without sacrificing good taste. Golosi di Salute, founded by Eataly Pastry Chef,
Luca Montersino, has sought out “unconventional” ingredients to offer you a line
of products that swear against overly saccharine refined sugars and mass-
produced flours. Their line of sweets uses alternative oils like extra virgin, rice
and cocoa butter, stone ground flours like kamut, mais and rice, and minimally
refined sugars.

  s.s. 231 zona industriale 2 - 12066 monticello d’alba (cn) - tel. 0173 466677
                              www.golosidisalute.it




                                                                             Franco Boeri frantoia con prima spremitura
                                                                             a freddo e utilizza vecchie macine di pietra.



The taggaisca olive is considered the best in the world for making extra virgin olive oil. This oil is
created in Badalucco, a small town in the center of the Argentina Valley in the province of Arma
di Taggia, Liguria. Here, for four generations, the Roi family has been cultivating and pressing
high quality extra virgin olive oil. Actually, the Rois are really the Boeri family, but were
appropriately nicknamed Roi, “King” in Ligurian dialect, because they have long held the title
of Olive Oil Kings. Franco Boeri picks the best olives on his property and then presses them
following the artisanal methods that have been passed down for four generations. The result is
sweet oil with a pine nut and almond fragrance and a strong, yet delicate flavor.




                   via argentina, 1 badalucco (im) tel. 0184 408004
                                   www.olioroi.com
                                                                                                                             24
                                                           PREMIATO                PASTIFICIO




                                                      Afeltra                cav


                                                                             dal 1848
                                                                                              Olimpio



                                                            V I A R O M A , 8 - G R AG NA NO ( NA )




                                                                                                            The city of Grangnano in Campania is
                                                                                                            considered the birthplace of dry pasta and
                                                                                                            today, thanks to its ideal climate and
                                                                                                            generations of pastamakers, is still
                                                                                                            producing the best dry pasta in the world.
                                                                                                            The award-winning Pastificio del
                                                                                                            Cavalier Olimpio Afeltra is among the
                                                                                                            oldest in Grangnano, creating the very
                                                                                                            first maccheroni shape (similar to ziti) in
                                                                                                            the 800s. Ferdinando II of the Borboni
                                                                                                            Family loved the dolce vita and eating
                                                                                                            well. He visited Gragnano with his second
                                                                                                            wife, Maria Teresa Isabella, archduchess
                                                                                                            of Austria, to try the famous Afeltra
                                                                                                            maccheroni. Her famous line upon
                                                                                                            taking her first bite still resonates, “A
                                                  IT’S EASY                                                 maccheroni is worth 100 spaghetti.”

                                              TO MAKE ARTISANAL
                                  GRAGNANO PASTA
                                        ....
ALL YOU NEED TO DO IS FIND THE BEST GRAINS IN THE                                                       ... FINALLY, YOU JUST NEED TO ADD GRAGNANO
                                                                                                                                   TO ADD
WORLD, SLOWLY MIX THEM IN AN AIRTIGHT CHAMBER,                                                          WATER, GRAGNANO AIR AND A COUPLE OF MASTER
EXTRUDE THEM THROUGH A BRONZE MOLD, AND THEN                                                            PASTAMAKERS FROM GRAGNANO WITH 400 YEARS
DRY THEM AT A LOW TEMPERATURE (LESS THAN 122°F)                                                         OF HANDED-DOWN EXPERIENCE.
FOR 24 TO 48 HOURS
                                                                                                                             ....
AND THEN...                                                                                               EASY, RIGHT?
                                                                                                                   SLOW DRYING
                                                                                     BRONZE                          AT A LOW
               DURUM WHEAT                        WATER                             EXTRUSION                      TEMPERATURE



                                        +                               +                                     +

              HIGH PROTEIN AND GLUTEN       WELL BALANCED MOUNTAIN           A PROCESS THAT ALLOWS THE             IT IS DRIED FOR 48 HOURS
              CONTENT AND SUPERIOR          WATER FROM GRAGNANO              PASTA TO BECOME POROUS                AT 48°C (122°F), ENSURING
              QUALITY.                                                                                             THAT IT DOESN'T LOSE ITS
                                                                                                                   NATURAL TASTE



                                        via roma 8/20 . gragnano (na) - tel. 081 8736080
                                                    www.pastificioafeltra.it
                                                                                                                                                          25
The Michelis family has been making artisanal baked goods and fresh pasta in the village of
Mondovi in Piedmont for four generations. They have revived the use of the ancient “otto
file” grain that was nearly extinct. A variety of maize, otto file is comprised of eight, "otto" in
Italian, lengthwise lines, "file" in Italian, of grain that are traditionally stone-ground. Today,
it is protected by the Slow Food Presidia and is a key ingredient in Michelis Melighe cookies.




              CAFFÈ HUEHUE
          FROM THE HIGHLANDS OF HUEHUETENANGO
This is a project that unites quality and ethics. The prized arabica beans cultivated in the
highlands of Huehuetenango in Guatemala are purchased directly from the farmers for a
much better price than any middleman provides. They are shipped directly to Italy and are
wood roasted in a Torino prison where the “Pausa Caffe” cooperative has set up a facility. As
part of a social rehabilitation program, the inmates have the opportunity to learn the
profession of wood roasting from the best.




                      pausa cafe' s.c.s. - via g.b. lulli 8/7 - 10148 torino
                                       www.pausacafe.org



                                                                                                      26
      GRAZIE

          E

 BUONE FESTE!




EAT BETTER, LIVE BETTER
                          27

				
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