1 Eataly is located at 200 5th Avenue in Manhattan with entrances on 5th Avenue and 23rd Street.
2 I've been to Eataly several times and absolutely love shopping there.
3 This time, I shopped with my niece, Sophie http://www.sophieherbert.com/ and my sister, Laura
4 Baker Paul Mack uses organic stone-ground flour from Don Lelwis' Wild Hive Farm in Clinton Corners, NY.
5 Only natural yeast made following Italian techniques is used.
6 The breads are baked in an imported wood-burning oven.
7 There is a tremendous variety to choose from.
8 Mouth-watering foccacia - The bakery produces 150 sheet pans of foccacia daily.
9 The housewares department offers the best Italian housewares and utensils.
10 Sophie and our tour guide, Blaire Biase, who works in Eataly's PR department.
11 For shopping convenience, wonderful Italian cheeses and cured meats are available prepacked, which have been prepared by the cheese and salumi shops.
12 The cheeses are labeled with detailed descriptions.
13 Eataly’s prosciutto is made with strictly Italian pigs raised on an all-natural diet - Mortadella from Bologna, Smoked Speck, Bresaola, Cotechino, Porchetta, and Arrosti from Trentino.
14 There are over 400 diverse varieties of regional cheeses produced in Italy.
15 The techniques for making mozzarella the authentic Italian way were acquired at Olanda Caseificio in Andria, Puglia.
16 This is Sal, who makes fresh mozzarella for all to watch.
17 Sal produces 1200 pounds of mozzarella weekly!
18 The mozzarella is made with only New York State cow's milk.
19 Sal made us a mozzarella torta with sun-dried tomatoes, marinated artichoke hearts, roasted peppers, fresh basil, and drizzled with fruity extra-virgin olive oil.
20 In the heart of Eataly is La Piazza, a standing table eating area.
21 Here, patrons may indulge in salumi and formaggi, or from the crudo menu of the freshest fish.
22 Chef David Pasternack of famed Esca in Manhattan, is a seafood specialist and oversees that department.
23 Every morning at daybreak, Dave Pasternack searches the Fulton Fish Market at Hunt’s Point to find the best catch.
24 Clams from Long Island and Mussels from Prince Edward Island
25 The seating area at IL Pesce, the fish restaurant
26 The vegetable and fruit section
27 The vegetable buyers searched for the best local vegetables that could be found.
28 From March through September, most of Eataly's produce is locally grown in New York and New Jersey.
29 During winter months, produce hails from Florida and California.
30 An amazing assortment of sweet heirloom tomatoes
31 There are many varieties of fresh mushrooms.
32 The Vegetable Butcher will wash, clean and cut your vegetables for free and offer advice on how to prepare them!
33 At Eataly, they don’t use condiments on their sandwiches because their ingredients are so fresh and authentic and too delicious to cover up.
34 There are many maps throughout, which show exactly where in Italy various foods are acquired.
35 Many, many varieties of imported juices made from organic fruits and vegetables with no added sugar
36 And many, many varieties of Italian beer
37 At the fresh pasta counter, all selections are made in house every day.
38 Beautiful strands of delicate spaghetti, tagliatelle, and fettuccine
39 And various filled pastas
40 Eataly teamed up with experts Rossopomodoro to offer sixteen varieties of classic Neapolitan pizza.
41 The excellent pizzas are baked in these two incredible, golden-tiled wood-fired ovens.
42 The seating area at La Pizza & Pasta
43 Jars and bottles of Italian sauces
44 There are many varieties of dried, imported pastas to choose from.
45 Nick Coleman - Chief Olive Oil Specialist - There are about 100 varieties from all of the important olive oil regions of Italy.
46 In a far corner, behind a glass wall, is the cooking school. Lidia Bastianich was involved with a food shoot.
47 The fresh meat department - Angus beef from Kansas, the highest quality pork from Iowa, and succulent lamb from Michigan.
48 They are also raising Piemontese beef - cows of Italian ancestry which graze in the grasslands of Montana.
49 At La Rosticceria, prime rib and Cobb Cobb chickens are roasted to perfection in rotisserie ovens. You can order great sides for a complete meal or a succulent sandwich.
50 In addition to prime rib and chicken, a different roasted meat is offered every day.
51 Definitely a meat-lovers dream!
52 After her food shoot was over, Lidia Bastianich did a little shopping of her own.
53 Eataly's amazing desserts are creations of pastry chef Luca Montersino.
54 The pastries are made with less sugar, combined with other natural alternative ingredients, producing desserts that not only taste better but are also better for you.
55 So colorful and yum looking!
56 Yogurt mousse
57 Tiramisu and Panna Cotta
58 And, of course, cannolo Siciliano!
59 Traditional Italian gelato is a quintessential part of the Mediterranean diet. When it's made with the best ingredients, it's light and a great way to end a meal.
60 Desiree offered a generous scoop of raspberry gelato, a new flavor.
61 Eataly's gelato has no dyes or preservatives and is produced fresh every day.
62 Adjacent to Eataly is the wine store, where Joe Bastianich stocks an astonishing collection of Italian wines.