What can you do at Eataly Boston this weekend? 👇 #myEatalyBoston - - - EAT, DRINK, SHOP: FRIDAY: Come for the Prosecco...stay for the cannoli! Stop by our Cannoli Bar, inside our Boylston Street entrance, and indulge in our new caramel and pecan cannoli as a sweet start to your weekend! Pair it with bubbly Prosecco to make it even sweeter. SATURDAY: Come for the coffee...stay for the panino! Come by this weekend from 9 a.m. - 11 a.m. for a breakfast sandwich, the Italian way! Using ingredients made by local producers (all found in our marketplace), our perfectly-crafted sandwiches are the keys to a good day. SUNDAY: Come for the wine store...stay for the groceries! Take care of all your grocery shopping needs with our fresh produce, bakery, fish/meat counters, dry food section, and wine store. We're a one-stop-shop for high-quality products you can use throughout the week!
Come for the cider...stay for the food! Do you know all there is to know and love about this celebrated fall beverage? 👇#myEatalyBoston - - - DRINK & LEARN: We know you don't need much convincing to drink a glass of cider this season, but below we've outlined some interesting facts about the beloved fall drink! Bottoms up! 1. Cider is fermented apple juice, just as wine is fermented grape juice. 2. Cider apples are completely different varietals than their “dessert” cousins, which are the tastier apples we eat today. 3. Cider-apple varietals generally fall into four categories: sweets, sharps, bittersweets, and bittersharps. 4. Like wine grapes, cider apples vary based on the terroir, or taste of place. 5. Artisanal cideries, considering numbers 3 and 4, often blend the varietals for a craft cider with greater depth of flavor. 6. As a result, cider can be as complex as wine; the most complex cider tends to be tannic, like red wine. (Tip: this type is best served at room temperature, not chilled.) 7. From the arrival of the first English settlers in the early 1600s, hard cider was the beverage of choice in the New World. 8. The infamously industrious Johnny Appleseed was actually planting seeds for cider-apple varietals! 9. Cider continued to be popular until Prohibition was passed in 1920. 10. The fermented beverage remained mostly forgotten until the recent revival of cider-apple orchards across the U.S. Abroad, in countries such as Italy, England, and France, the tradition is also alive. Enjoy cider at Eataly Boston and toast to the season! #EatalyBottomsUp
Grabbing a sweet treat at our pastry counter? Don't forget the Prosecco! Bottoms up! 👇 #myEatalyBoston - - - EAT & DRINK: Because you should never go on a wild hunt for wine, it's now available to you at all our quick service counters...including La Pasticceria! Try our delectable desserts as you sip on the perfect pairings we've created for you. Every day, our pastry team create typical Italian pastries, cakes, and treats that are as beautiful as they are delicious with the finest Italian and local ingredients. Treat yourself to an indulgent trip to Eataly for your next sweet (and bubbly) fix!
Tis the season when vintage reds come back in style — and we're sporting Barolo! Learn why... 👇 #myEatalyBoston - - - SIP, SHOP, LEARN: Barolo is the perfect fall wine. The luscious, firm reds pair fantastically with mushroom risotto, dried meats, and hard cheeses! IN other words, now is the time to be drinking Barolo (although we'd gladly drink it anytime of the year) and we've got plenty to pour, including bottles by @fontanafreddawines, a lead producer of Barolo from Piemonte. Enjoy at our restaurants or purchase bottles of this intricate wine at our wine shop. Bottoms up! #EatalyBottomsUp
Think you've had a breakfast sandwich? Wait until you try ours...👇#myEatalyBoston - - - EAT: On weekdays from 7 a.m. - 10 a.m. and weekends from 9 a.m. - 11 a.m., we serve breakfast sandwiches the Italian way on our housemade ciabatta bread (crunchy roll). All the locally-sourced vegetables and meats are used from our marketplace, and the eggs are cage-free and organic from local farm, The Country Hen. Start your day right at Eataly!
We want you to learn about wine...by drinking it! Join us for our Terra Wine Dinner Series event on October 19. Bottoms up! 👇#myEatalyBoston - - - EAT, DRINK, & LEARN: On Thursday, October 19, join us for an evening of sipping on wine and dining on a rustic, four-course dinner at beautiful Terra. Featuring Conestabile della Staffa wine, you'll learn about Danilo Marcucci — the man behind the influential winery. The story of Danilo Marcucci is not a simple one. He's not famous, doesn't seek the limelight, and yet is behind perhaps one of the most important producers that is the greater Italian Natural Wine Movement. Don't miss this special night at Terra! Get tickets on our website. Bottoms up!
Happy National Pasta Day, amici! Celebrate this beloved food with us by making an iconic dish from Piemonte tonight: Agnolotti del Plin!👇#myEatalyBoston - - - EAT, DRINK, & LEARN: Agnolotti del Plin gets its name from the regional dialect for “pinch,” which is how the pasta is made. To form each agnolotto, you pinch two sheets of pasta together, or “fare il plin,” to create small pouches. As an ode to fall, pair the pasta with a traditional sage-and-butter sauce. And if you want to enjoy this pasta even more, pair it with a robust glass of Barolo! Visit Eataly Magazine on our website to get the recipe for this savory dish using ingredients all found in our store!
Do you know why Barolo is dubbed the king of wines? 👇#myEatalyBoston - - - DRINK & LEARN: When it comes to Italian reds, Barolo is the cream of the crop! Made from Nebbiolo grapes that grown in the northern region of Piemonte, Baroli are rich, full-bodied, and, well, a bit complex. In fact @fontanafreddawines winemaker Danilo Drocco compares Barolo to “a lovely person who needs to be discovered little by little. Every time you open a bottle of Barolo, it gives off unique emotions and sensations.” Get a sip of this special varietal at Eataly Boston this week! Bottoms up! #EatalyBottomsUp #BaroloWeek
On October 13, four all-star chefs ascended to our stunning oasis, Terra, for our first-ever @identitagolose and culinary magic happened...👇#myEatalyBoston - - - EAT, SHOP, & LEARN: Using ingredients from our very own marketplace, Chefs Michael Schlow, Michele Carter, Chris Fischer, and Caterina Ceraudo created an epic five-course meal for Identità Golose guests. The dinner kicked off with Grilled Razor Clams with Octopus in Acqua Pazza by Chef Carter. The second course was Fusilloni @monogranofelicetti with an Herb Emulsion, Roasted Anchovy Powder, and Smoked Oil prepared by Chef Ceraudo. Next came Chef Schlow's Brasato-filled Agnolotti with Brown Butter, Sage, @granapadanopdo, and Crushed Walnuts. The fourth course: Chef Fischer's Suckling Pig Porchetta. And rounding out the meal with something sweet was Chef Ceraudo's White Chocolate Mousse with Liquorice, and Red Fruit. Grazie mille to all our guests, chefs, @identitagolose, sponsors, and partners for making our first Identità Golose a perfect night to remember!