Eataly

The best thing that has happened to Italian food since Dino DeLaurentiis' Food Hall.  So many delicious things to eat and to buy.  The staff could not be more welcoming or more helpful, always eager to answer questions.  A delight to be able to have a real espresso machiato, and not what passes for one in most NYC coffee bars.  The only negative is the crowds which seem to be made of Italian tourists, curious foodies and people trying to shop.

The Eataly Scuola is a treat that will not remain under the radar for long.  The four Italian language classes which focus on meals, provide a delicious and informative introduction to both the cuisine and language of Italy.  The first class, Colazione, focused on the vocabulary one might encounter at this "meal," the tricky pronounciation of "c" and "g."   No colazione would be complete without the Lavazza espresso which accompanied the fresh cornetti--three sweet ones--Cioccolato, Lampone, Albicocc--and one savory--prosciutto.  The second class, Pranzo, began with a children's song, "Oggi Prepariamo La Tavola in Italiano," a fun way to learn vocabulary.  Our pranzo was prepared by Eataly's executive chef and included an antipasti of Fiori di latte, paté of olives, carciofo marinato, prosciutto di Parma and prosciutto cotto accompanied by white wine.  The primi was artisanal, dried spaghetti served in a simple tomato sauce made from canned tomatoes, accompanied by a delicious red wine, Borgogno's Barbera d'Alba Superiore.   We ended our meal with frutto--blood oranges and grapes.  A simple end to a nicely composed pranzo.  Next week, on to Appertivi!