Eataly (the slow-food inspired emporium which began in Turin, spread throughout Italy, and has offspring in Japan and New York) is located at the very center of Bologna’s central historic district. It is the kind of food complex that every city should have. Bologna’s Eataly is a dining and information multiplex. Bookshelves and tables are laden with the timeliest works on cuisine, travel, art, design, and there is space for public readings and demonstrations. Shelves contain every shape of pasta, olive oils, vinegar, beans, grains and canned goods. An encyclopedic array of the flavors and staples needed to create superior Italian food. There’s a big, communal table on the first floor for casual dining. A trattoria on the next floor with tables for two or four. An osteria on the top floor.
HG, BSK and various members of the Riva family have frequented the trattoria. Here are some of the dishes sampled: a light, flavorful sardine tart. Linguine with a unique sauce of fresh mackerel. Steak tartare (hand chopped to a perfect consistency) served on a bed of cauliflower (someone in the kitchen has some real knife skills because the vegetable had the appearance and shape of couscous) and topped with a handful of baby arugula. A confection which consisted of shaved truffles, egg whites and potato puree (pungent and light as a feather). A new deconstruction of the hamburger — this consisted of a burger (crusty on the outside with a pink and juicy interior) seated on a thick slice of roast eggplant in a pool of light tomato sauce and topped with crumbles of goat cheese. Among the dolci were exquisite chocolate creations as well as a scoop of very fresh, sweet ricotta glazed with aged balsamic vinegar.
And, there’s another treat. Prices are very reasonable.
HG with a package of Serious Tortelloni
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