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.”
With the recent heavy rainfall and humidity, wild mushrooms have been shooting up in mountain forests and grasslands. In Nantou County’s Puli Township a man picked some unfamiliar fungi growing in the National Chung Hsing University experimental forest area along Nanan Road and took them home to cook. The result was that the whole family of five had to rush to hospital. For the sake of filling their bellies they almost lost their lives. It was truly a case of biting off more than they could chew. You hear many stories of people eating unfamiliar mushrooms and giving themselves food
A: Argh! B: What is it? A: Cockroach! Over there by the bookshelf. It’s huge! B: Oh no, not another one. I’m beginning to think there’s a cockroach nest inside our apartment. Don’t worry, I’ll deal with it. A: 啊！ B: 怎麼了？ A: 有蟑螂！在書櫃那邊。超大隻！ B: 哦不，不要再來了。我開始覺得我們公寓裡有蟑螂窩了。別擔心，我會處理的。 English 英文: Chinese 中文:
The sudden sharp fall in greenhouse gas emissions recorded in the early part of this year may seem like an environmental blessing, a breathing space as the world fights climate breakdown. Skies clear of aircrafts and streets free of cars have encouraged the return of nature and brought visions of a cleaner world. Carbon dioxide emissions had fallen by 17 percent on average by early April, according to a definitive study published in Nature Climate Change on May 19, as a result of the lockdown measures put in place around the world to tackle the coronavirus pandemic. In fact, the unprecedented decline