From mozzarella made on the premises to a cooking school, bookstore and seven restaurants, the sprawling “Eataly” food emporium opened its doors in New York this week to spread its basic message: “eat healthy.”
Located at the corner of Fifth Avenue and Broadway, at 23rd Street, the huge 5,000m2 Italian food and wine market is part of the international “slow food” movement, with branches all over Italy and in Japan.
First opened in Turin, Italy, in 2007, the original Eataly is now visited by hundreds of thousands of customers each year.
The New York store is the brainchild of Eataly founder Oscar Farinetti, famous US chef Mario Batali and his partner Joseph Bastianich.
It offers everything an Italian food lover could want in meat, cheese, fish sections, wine cellar, bakery, delicatessen, grill room, Neapolitan pizzeria and six other theme-inspired restaurants.
On opening day last Tuesday, dozens of vendors busied themselves amid tantalizing, monumental decorations of hams, cheeses and pyramids of sourdough bread.
New York Mayor Michael Bloomberg and the city’s Roman Catholic Archbishop Timothy Dolan headed the ribbon-cutting ceremony as scores of customers waited outside.
“I’ve come from Turin to train the teams” wine cellar chief Tiziano Gaia told AFP. “There are 50 specialists at Eataly.”
“We’ve got 700 brands from 350 wine producers. It’s a veritable voyage across Italy’s wine landscape with an emphasis on organic wines, in the ‘slow food’ tradition,” he added.
Most of the products for sale are imported directly from Italy, like its mozzarella di bufala (made from water buffalo milk), delivered by plane, canned tomato, sausages and even the mineral water.
And a respect for seasonal variations are at the heart of Eataly’s gastronomic philosophy.
The bakery offers “the same bread the Romans ate, made with sourdough, not brewer’s yeast,” said master baker Alessandro Alessandri. “Even in Italy, the only place they eat sourdough bread is in Naples. Nobody makes it any more.”
(AFP)
無論是從現場製作的義大利白乾酪、到烹飪學校、書店，與七家餐廳等，正在蔓延的「義大利美食廣場」食品王國上週在這裡開張，並傳達一個基本訊息：「吃得健康」。
這家面積廣達五千平方公尺，位於第五大道與百老匯大街交叉口，在第二十三街附近的義大利酒與食品市場，是目前流行的國際「慢食」活動的一員，分店遍及義大利與日本。
首家店於二零零七年，開在義大利杜林市的「義大利美食廣場」，目前每年都有數十萬名客人光顧。
紐約店是「義大利美食廣場」創辦人奧斯卡•法立內帝，著名美國廚師馬力歐•巴大立與其合夥人約瑟夫•巴斯嘉尼屈的傑作。
店裡為義大利食物愛好者提供所有的商品，無論是肉類、乳酪、魚肉、酒類、麵包、熟食、燒烤食物、那坡里披薩，以及六種其他主題餐廳，應有盡有。
在上星期二開張日，數十位賣家忙著穿梭於特大號，又令人垂涎的現場裝飾之間，如火腿、乳酪，與發酵麵包疊成的金字塔等。
正當許多客人在外頭等開門時，紐約市長麥可•彭博與羅馬天主教大主教提摩西•多倫雙雙主持剪彩儀式。
掌管酒窖的帝俠諾•蓋亞告訴法新社，「我是從杜林來訓練新團隊。在『義大利美食廣場』總共有五十位專家。」
他還說，「我們有來自三百五十家生產商的七百個品牌。這種注重有機酒類的『慢食』傳統，有如橫跨義大利酒類版圖的一趟旅行。」
商店賣的產品大多直接從義大利進口，就像那裡的義大利水牛白乾酪（以水牛的牛奶製成）、罐裝番茄、香腸，甚至是礦泉水等，都是空運進口。
「義大利美食廣場」的飲食烹飪中心哲學，也遵守季節的律動。
麵包師父亞歷山卓•亞歷山德里表示，「麵包店賣的是當年羅馬人吃的那種麵包，是以酸麵糰做成，而不是啤酒酵母。即使在義大利，只有在那不勒斯才吃得到好的發酵麵包。現在已經沒有人會做了。」（法新社�翻譯：吳岱璟）
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