Eataly - Slow Food Superstore

fx

Thu, 29 Oct 2009 20:13:07 GMT

I am certain they receive their products from tons of local suppliers as no other store carries such an extensive range!

vagabond

Thu, 29 Oct 2009 06:48:04 GMT

Very good article and quite alluring images... ;) But for example does it offer italian traditional ham like the gorgeous renieri.net one? Do it receive slow food from all the ITalian regions or only from national distributor?

fx

Wed, 6 May 2009 15:22:18 GMT

Thanks for the tip Marco!

Marco

Tue, 5 May 2009 06:30:19 GMT

The best slow food in Italy can be retrieved by local self organised groups known as GAS (in english Friendness Buy Group) that try to suggest food that is produced 1 km far away from the end user.

fx

Sun, 15 Feb 2009 14:40:40 GMT

Thanks Simone!

fx

Sat, 14 Feb 2009 13:58:14 GMT

Mami, I"d rather put a stone on in Piedmont than a kilogram in London, considering the average fare in both areas!

Mami

Fri, 13 Feb 2009 16:06:07 GMT

Great article :) Loved Eataly & Piedmont for great food and wine! I"m hoping they will open their London store soon. Torino is a great city to visit and a great base for a short trip to Alba, Asti, Barbresco and Bra... great wine region with equally great food. Love that area for mixture of French meet Italian-ness... I put on 3kg while holidaying in Piedmont (luckily lost when I returned in London!!) I think non-touristy cities such as Torino, Bologna, Lyon and Dijon are so much better when it comes to finding good restaurants even by visitors :)

Simone Parma

Fri, 13 Feb 2009 06:48:33 GMT

great post! I think that if you are going to buy some Parmigiano Reggiano the best option is to find some local store that sends via mail the package with parmigiano cheese, you can get it for 14-16 Euros/Kg (my advice is to get it in winter). Ceers!

fx

Tue, 13 Jan 2009 03:22:58 GMT

Well Andrey it was very nice to hear how my website improved your mariage! I keep getting emails asking me to write article praising the virtue of husband-operated vacuum cleaning but never managed to make it attractive - let"s keep to food instead.

As for the farinata business, you must know more about the US than I do. I imagine this could work in places where you have lots of people with an interest in new things - Manhattan perhaps? If you use some organic olive oil people might accept the inherent fattiness as a plus rather than something to avoid. You"d definitely need to clear the use of wood fire ovens with the fire department though! The good thing about this is that it is so simple to make you could train people in under a day and they"d be up and running. Good luck!

Andrey

Fri, 2 Jan 2009 12:38:47 GMT

Hi FX..

Absolutely marvelous site with powerful, artistically presented articles, stories and pictures. I have stumbled on your site purely by accident. Never have I had much interest in food preparation. You have managed it to present it in such an attractive way and at the same time simple way that I was completely unprepared and unexpectedly started reading your articles, one by one.

Next thing you know I"m getting a pasta machine, spending more time in the kitchen. My wife"s eyes are getting bigger and bigger. Another word, you have improved my marriage.

Plus, it seems you have a great personality which always helps with presentations. And it seems you are not doing this for financial gain, but rather for the love of celebrating food and all the intricacies, experience and knowledge that come with it.

I wonder if you can provide a bit more information in regards to a comment you made about Farinata business.
The thought of it has been in my mind. I"m not sure if this is something I would do full time, but I think I would love to try on weekends. What did you mean by saying
"If you used to be a trader on Wall Street, here is a nice business idea for you."?

I would appreciate for any other reference or comment or further ideas in regards to this business idea. Do you think this could be popular with American public? What places would this be most successful?? Densely populated areas, ethnic background??

Really appreciate your thoughtful comments.. And understanding that your background is in finances, I extremely value your opinion.

And yes I was going to comment on your site and my experience with your articles regardless whether I had a business question or not. It just happen so for it all to coincide together.

Happy New Year!!!

fx

Tue, 11 Nov 2008 04:30:18 GMT

Alan, glad this will help you make successful gastronomic stops in Europe! Definitely higher fare in Torino and Naples than what is sold in most shops in Berlin. Do you lecture on gastronomy?

alan

Tue, 11 Nov 2008 02:40:55 GMT

Francois
I should really stop visiting your site so often: I just wind up getting hungry and tempted and dazzled. And you"ve done it again with this destination. One more to add to a steadily growing list of must-visits (no, I haven"t forgotten the pizza place in Naples and the truffle restaurants in Paris). There"s a very good chance I"ll be in Italy next year (usually, I lecture in Berlin), so please don"t add too many more places, I might not get to see them all...

fx

Mon, 10 Nov 2008 23:25:25 GMT

Unfortunately no, but perhaps there would have been a market for this in New York before the financial crisis. Those slow food products are not cheap in Eataly, let alone as imported food in the US!

Carrie

Mon, 10 Nov 2008 20:49:26 GMT

This place sounds wonderful! Have you heard of anything like it in the states?

fx

Mon, 10 Nov 2008 14:32:23 GMT

Rubi, I am sorry not to be able to help, never visited your city!

fx

Mon, 10 Nov 2008 14:31:39 GMT

You can still rob the store!

fx

Mon, 10 Nov 2008 14:31:15 GMT

Wasansh, thanks and let me know if you have any tips about intriguing food in Seoul, I would be very interested!

fx

Mon, 10 Nov 2008 14:30:38 GMT

Thank Randall! It is indeed hard to find the words to put on the emotion I feel when looking at such beautiful and inspiring products, especially in English!

fx

Mon, 10 Nov 2008 14:22:41 GMT

Penny Lane I"ll definitely visit this market next time I"m in town!

fx

Mon, 10 Nov 2008 14:05:34 GMT

Walter, glad you liked my article! I sure had my fill of culatello but need to investigate the mocetta too - thanks for the tip.

Walter Aprile

Mon, 10 Nov 2008 13:52:32 GMT

Hi FX, I enjoyed your article, it brought back the memories of a few very productive years spent in Ivrea, not far from Torino but almost in Val d"Aosta. Anyway, regarding the salumi (I am from Parma, your article has really touched me in those sensitive places that all Parmesans have in their soul - places made mostly of pork fat and butter, of course), I think that if you have not tried it (but I am sure you have) you will find a lot of pleasure in "mocetta", lean but tasty Piemontese goat meat. And I think we already mentioned "culatello", but that is in another league altogether - the truffle of pork meat.

Penny Lane

Mon, 10 Nov 2008 04:47:22 GMT

Hi FX,

In response to your question, the street market where the socca is served is the March� des Enfants Rouges on rue de Bretagne in the marais. It"s a small market but this socca seller is quite well-known, not just for his socca but also excellent traditional buckwheat galettes and the somewhat less traditional crispy toasted baguette sandwiches with various meats and melted cheese (have not tried these myself as I am vegetarian), not to mention his marked resemblance to Popeye. I believe the market is open every day of the week except Monday, and until quite late, so if you are ever in Paris and wandering around the marais, stop by!

Randall

Sun, 9 Nov 2008 00:17:02 GMT

fx, your desription of those glorious dried figs wrapped in leaves betrays your secret: you"re a poet! Great writing, sir!

wasansh

Sat, 8 Nov 2008 22:05:26 GMT

I live in seoul, korea.
Fxcuisine.com is always good and leanr more.
Thank you.
Eataly...fun!!
I would like to see it someday.

Lord Best

Fri, 7 Nov 2008 20:54:41 GMT

Eataly would bankrupt me.

Rubiati Winter

Fri, 7 Nov 2008 17:02:38 GMT

Hi FX,

I live in Singapore.
You have any information where can I get Parmigiano Reggiano cheese in here.
There are couples of better supermarket in the city, like Market Place and gourmet grocery store however, they charge about US$15.00-US$20.00 for a block of 250 gram.
On the other hand, can I mail order these cheese from Singapore.

Cheers,

Rubi

fx

Fri, 7 Nov 2008 08:28:58 GMT

Don, I actually brought it back, this picture (lead) was shot in my kitchen. It is much leaner than a sausage. You can find something similar in many Italian stores under the name Coppa.

fx

Fri, 7 Nov 2008 08:28:09 GMT

Jay, if you have a good South-facing wall you can grow figs in many parts of the world. We certainly do here in Switzerland. I"d love to make myself these fig sausages and balls. The salumi bar is cool but it"s much more fun to buy some and do it at home. The staff at the bars is mostly made of unmotivated liberal students who seem to have little understanding for the great joys they betstow on the (relatively) well-to-do patrons! I think they should hire fatter waiters and pay them more, that would work better. How can you trust food brought to the table by bone-thin student?

fx

Fri, 7 Nov 2008 08:23:36 GMT

Indeed you can spend the day in that store, and not really regret it. They even have a little but great food bookstore and sell crockery and cooking utensils!

fx

Fri, 7 Nov 2008 08:17:42 GMT

Well, I appear in pictures as I am usually dressed. Do you mean I should wear a tie or some Cordon Bleu ribbon around the neck?

fx

Fri, 7 Nov 2008 08:02:38 GMT

Indeed, that was a typo, 20$ is the correct figure. I must have thought of the dollar of yore.

Alys

Thu, 6 Nov 2008 23:44:47 GMT

Very delicious post. Thanks for sharing your visit.
Very attractive prices on the cheeses but I am not sure about your conversion factors for euros.
Today it is 1 Euro(s) = 1.27894 US Dollar(s) so 16 euros would be closer to $20.50 ...

Ouroboros

Thu, 6 Nov 2008 22:37:36 GMT

Excellent article as always, FX. The fig sausage is indeed an interesting concoction...the flavor must be quite intense.

On an unrelated note, when you take pictures of yourself you"re always dressed in an open-collared pink shirt. Is that just by chance, or is it intentional?

O

Marie

Thu, 6 Nov 2008 20:56:08 GMT

I would spend all day there, walking around and filling up my cart! What a place!! We need this in the states! Specifically, Chicago!! (Hint hint!!)

Jay

Thu, 6 Nov 2008 20:00:00 GMT

That Lonza di fico looks and sounds so amazing, as does the ball of dried figs. I"m such a fig fiend.

I"d probably have to be dragged kicking and screaming from this place. That probably applies to the salumi bar alone, actually.

I definitely need to get myself to Italy ASAP!

don siranni

Thu, 6 Nov 2008 16:01:56 GMT

Fx,this place would drive me crazy,the "super-sod",(soppresseta),looked wonderful-did you try it there?

fx

Thu, 6 Nov 2008 15:15:11 GMT

Jordan, I spent three days in Torino and visited the store twice every day!

fx

Thu, 6 Nov 2008 15:12:53 GMT

Bill, there are a couple fine books about building your own wood fired oven, you can buy them from Amazon, they are in Seattle so it"ll be just a short hop into Alaska and you"ll know more about it than I do. I have the books but not the space!

fx

Thu, 6 Nov 2008 15:11:35 GMT

Penny Lane, where in Paris is this street market?

fx

Thu, 6 Nov 2008 15:10:19 GMT

Sarah, indeed you could spend your entire wages in such a place easily. And even if you win the lottery, with the white truffles you can eat it all in a day!

fx

Thu, 6 Nov 2008 15:08:48 GMT

Thanks Tony!

fx

Thu, 6 Nov 2008 15:08:37 GMT

Daniel I know there are many races of cows used to make Parmigiano Reggiano, and would not be too surprised to see a Swedish cow. For travelling you could also use the train, there is a huge train station right next to the store. And take a really big trunk with some little wheels...

fx

Thu, 6 Nov 2008 15:06:55 GMT

Catherine, at least you can rejoice that your weather is infinitely better than the crap bestowed by the Gods on the poor souls living in the Po plain where the store lies. They really need that glorious food to cheer them up!

fx

Thu, 6 Nov 2008 15:05:41 GMT

Dana, indeed you could be a mouse in one of the cheeses and spend many happy years eating away the whole store!

fx

Thu, 6 Nov 2008 15:05:06 GMT

It is a really fine place and open 7 days a week to boot!

Rosa

Thu, 6 Nov 2008 14:42:23 GMT

Wow, what a great place! All that food makes me terribly hungry!

Cheers,

Rosa

Dana McCauley

Thu, 6 Nov 2008 12:47:23 GMT

OMG! I want to move into this store and hide away forever!

Catherine

Thu, 6 Nov 2008 12:04:37 GMT

Most of the time I count myself fortunate to live in the Bay Area since it often feels like a cultural/culinary crossroads. Sometimes when I read these articles of yours, I feel like I ain"t seen nothin" yet, though! I wish we had something like that around here.

Daniel Eliasson

Thu, 6 Nov 2008 12:04:11 GMT

Oh my, another must-visit location in the Alps. All this longing is going to do wonders to motivate me to get my driver"s license and a car, so I can pop over the mountains and visit this place :). Speaking of reggiano, I heard that some producers are using the Swedish fj�llko (mountain cow) race, since they yield a fatter milk (but less of it). Do you know anything about that?

Tony Fultz

Thu, 6 Nov 2008 11:06:07 GMT

This was very interesting what a beautiful place