I went back to Eataly last night with my cousin around 10:30. Prime time to go wander the aisles of merchandise. I was really able to spend some time with the products and read the signs above each category that explained the region and a little background about the ingredients.
And I met Mario Batali!!!! I couldn’t walk by without saying hello. He was sitting at a bar with 2 other people. I gauged the intensity of the conversation and felt confident about interrupting. I congratulated him, told him I was a culinary student rambled on about being Italian and also mentioned how I came in yesterday and felt overwhelmed but today was a prefect time to browse. In the middle of my rambling he commented on how blue my eyes were, I smiled thanked him and awkwardly continued talking. At least I’ll have a frame of reference for the next time I barge in on his conversations. The culinary student with the blue eyes.
I picked up a nice variety of items to try this weekend:
Crema Nocciole- A hazelnut spread
Moreno Cedroni Plum and Ginger Jam – the sign said: Moreno Cedroni is one of the most famous gourmands in Italy, two-starred Michelin Chef, and has produced these sauces and compotes.
Omelette aromatic spices from organic farming. The brand name is Valverbe. Spice mix includes some rare herbs I’ve never heard of: mallow, nettle, balsam and of course shallot, parsley, and thyme.
LavAzza Coffee – a brand I’ve seen all over Italy
And my favorite shaped pasta! The sign said: Pasta shaped like Naples famous volcano, vesuvius, produced with specially selected drum wheat semolina that is appreciated for its low levels of mineral impurities derived from milling. The pasta is shaped with bronze dyes to give its surface a roughness that allows the sauce to perfectly coat the pasta, and goes exceptionally well with sausage sauce, which I’ve used it for. Actually a Mario Batali recipe!