By the Slice Dinner by the Slice Pizza Gastronomica

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By the Slice Dinner by the Slice Pizza Gastronomica

BY THE SLICE vegetarian vegan VINO | WINE BY THE BOTTLE DINNER BY THE SLICE Made with our classic dough, topped with the best local and Italian ingredients Choose a bottle to share from our approachable selection of wines that pair perfectly with pizza alla pala. Need help deciding? Ask our slice pizza PIZZA GASTRONOMICA pizzaioli when your order! MARGHERITA 4.90 26 Available 5pm-11pm Housemade mozzarella, tomato, basil VINO | WINE BY THE GLASS Carefully crafted from the creative inspiration of our pizzaioli chefs, our pizze Spumante | Sparkling FUNGHI 7.20 39 gastronomiche change weekly to reflect the freshest ingredients available. Each Cremini mushrooms, housemade mozzarella, Bollicine di Prosecco, Serafini & Vidotto NV, Veneto 10 pizza is a work of art, made with a unique, complementary dough so that every Provolone DOP, parsley bite releases a perfect balance of flavors. Yes, we take pizza seriously. Bianco | White Gavi del Comune di Gavi 2016, Fontanafredda, Piemonte 11 TRICOLORE 8.20 44 Ferrarini Prosciutto di Parma DOP Aged 14 Months, slice pizza Rosato | Rosé housemade stracciatella, cherry tomatoes, arugula Mortadella, Stracciatella, pistachio, enkir dough 7.80 42 Rosa Vittoria 2016, Santa Vittoria, Piemonte 11 Rosso | Red 6.80 37 SOPPRESSATA 11 7.80 42 Barbera d’Alba 2015, Brandini, Piemonte Giorgio’s spicy soppressata, tomato, Provolone DOP, parsley Pomodoro sauce, Nduja, Stracciatella, basil, mint, whole wheat dough Chianti Classico “Peppoli” 2015 | Antinori, Toscana 13 Serralunga Barolo 2013 | Fontanafredda, Piemonte 18 8.20 44 AMATRICIANA Fontanafredda, Piemonte 18 Guanciale from Blackberry Farms, tomato, crushed red pepper, Barolo “Silver Label” 2013 | Pecorino Romano DOP, basil DOLCI BIRRA | BEER ZUCCA E PATATE 6.20 34 Peroni Nastro Azzurro 6 12 fl oz Butternut Squash, Roasted Multi-color Potato, Fresh Thyme TIRAMISÙ CLASSICO 6.40 Euro Pale Lager | 5% ABV | Lazio, Italia Espresso soaked rice sponge cake, mascarpone cream, Moretti La Rossa 6 12 fl oz PARMIGIANA DI MELANZANE 6.20 33 cocoa powder Dopplebock | 7.2% ABV | Udine, Italia Eggplant, tomato, housemade mozzarella, 7 12 fl oz ® Dogfish Head 60-Minute IPA Parmigiano Reggiano DOP, basil TIRAMISÙ ALLA FRUTTA 6.40 IPA | 6% ABV | Milton, Delaware Maraschino sponge cake, mascarpone cream, fresh seasonal fruit Dogfish Head Punkin Ale 8 12 fl oz CAPRICCIOSA 8.20 44 Ale | 7% ABV | Milton, Delaware Rovagnati prosciutto cotto, housemade stracciatella, tomato, 6.40 CREMA AL LIMONE Isaac 8 11.2 fl oz mushrooms, artichokes, olives, basil Baladin Limoncello soaked sponge cake, lemon cream, Italian meringue Witbier | 5% ABV | Piemonte, Italia Baladin Wayan 20 11.2 fl oz CACIO E PEPE 5.80 31 PANNA COTTA CARAMELLO E NOCI 6.80 Saison | 5.8% ABV | Piemonte, Italia Housemade mozzarella, Pecorino Romano DOP, Panna cotta layered with whiskey caramel, walnuts, and pecans Baladin Sidro 20 11.2 fl oz black pepper, basil Cider | 5% ABV | Piemonte, Italia Birra del Borgo LISA 6 11.2 fl oz Lager | 5% ABV | Abruzzo, Italia All of our doughs are made with stone-milled, 100% organic Mulino Marino flour from Piemonte. Birra del Borgo Reale Extra 15 25.4 fl oz IPA | 6.4% ABV | Abruzzo, Italia CLASSIC DOUGH WHOLE WHEAT DOUGH ENKIR DOUGH Blend of type “00” and stone-milled flours 100% stone-milled flour, hearty dough that The ancient enkir grain has less gluten and more Birra del Borgo Maledetta 8 11.2 fl oz Allowed 18 hours to rise contains the bran and wheat germ of the grain, protein, vitamins, and minerals than modern wheat Belgian Ale | 6.2% ABV | Abruzzo, Italia Crunchy exterior with a soft, airy interior nutritious and filling Rich yellow color, crunchy with a nutty flavor Birra del Borgo Duchessa 8 11.2 fl oz Saison | 5.8% ABV | Abruzzo, Italia.

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EATALY Nyc Catering Menu
Eat better. Host better. EATALY nyc catering menu '(646) 677-8599 *[email protected] THE IDEA BEHIND EATALY IS SIMPLE We gather high quality Italian food and drink under one roof, where you can eat, shop, and learn. Oscar Farinetti first envisioned the Eataly concept in 2004, and, after three years of research and planning, opened the first store in Turin, Italy, in January 2007. There are more than 35 Eataly stores around the world, with the highest number concentrated in Italy. Within the next couple of years, Eataly is planning to open new locations in Europe, the USA, and Canada. Our future is bright, and we believe the best is yet to come. 2 COLAZIONE | 4 - 5 Breakfast PRANZO & CENA | 6 - 11 Lunch & Dinner FESTA | 12 - 14 Entertainment Platters DA BERE | 15 Drinks DOLCI | 16 - 17 Dessert LET US CATER YOUR NEXT ORDERING | 18 - 19 MEETING OR EVENT! INFORMATION At Eataly, we believe you should only fill your body with the best ingredients available. We never use fillers, preservatives, or high fructose corn syrup products. Our team consists of top-notch cheesemongers, highly skilled and experienced chefs, and Italy’s most talented bakers and pastry makers. When you cater with Eataly, you are making a choice to use the best! Whether it is an office happy hour or early breakfast meeting, rest assured that your food will arrive beautifully presented and taste even better! *Our menus are seasonal and may be subject to change '(646) 677-8599 3 *[email protected] AN ITALIAN BREAKFAST ASSORTED ITALIAN BREAKFAST SANDWICHES Small $85 • Serves 10-15 Large $110 • Serves 15-20 POMODORO E MOZZARELLA Tomato, Eataly housemade mozzarella, and basil on a housemade semi-sweet bun UOVO Egg, porchetta, housemade mayonnaise & A.
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alti cibi Eat better. Host better. EATALY chicago catering book 43 East Ohio Street Chicago, Illinois 60611 312.521.8700 THE IDEA BEHIND EATALY IS SIMPLE We gather high quality Italian food and drink under one roof where you can eat, shop, and learn. Oscar Farinetti first envisioned the Eataly concept in 2004. After three years of research and planning, he opened our first store in Torino, Italy, in January 2007. There are more than 35 Eataly stores around the world, with the highest number concentrated in Italy. Within the next couple of years, Eataly is planning to open new locations in Europe, the U.S., and Canada. Our future is bright, and we believe the best is yet to come. COLAZIONE | 4 to 5 Breakfast PRANZO & CENA | 6 to 11 Lunch & Dinner FESTA | 12 to 13 Entertainment Platters DOLCE | 14 to 15 Dessert DA BERE | 16 Beverages LET US CATER YOUR NEXT MEETING OR EVENT! HOW TO ORDER | 17 At Eataly, we believe you should only fill your body with the best ingredients available. We never use fillers, preservatives, high fructose corn syrup, or frozen products. Our team consists of top-notch cheese mongers, highly-skilled and experienced chefs, and Italy’s most talented bakers and pastry makers. When you cater with Eataly, you are making a choice to use the best! Whether it is an office happy hour or early breakfast meeting, rest assured that your food will arrive beautifully presented and taste even better! Vegetarian Vegan GF Gluten Free VG GF - AN ITALIAN BREAKFAST - ITALIAN BREAKFAST SANDWICHES - Served on our housemade cornetto - Small $55 • Serves 8-12 Large $85 • Serves 12-16 - Served Cold - EGG SALAD Hard-boiled eggs, Grana Padano® mayonnaise, arugula, tomato SALMONE SOTTO SALE Cured salmon, chive crème fraîche, arugula, tomato Our cornetti are baked fresh daily until golden brown! ITALIAN BREAKFAST PASTRIES Small $40 • Serves 8-12 | Large $50 • Serves 12-16 The typical Italian breakfast may be light, but it is full of flavor! Enjoy an assortment of our housemade Italian breakfast pastries.
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Modello Frontespizio
. UNIVERSITÀ DEGLI STUDI DI MACERATA DIPARTIMENTO DI STUDI LINGUISTICI, FILOLOGICI E LETTERARI MODERN AND COMPARATIVE LANGUAGES AND LITERATURES CICLO XXX “IDENTITY ON THE MOVE” FOOD, SYMBOLISM AND AUTHENTICITY IN THE ITALIAN-AMERICAN MIGRATION PROCESS RELATORE DOTTORANDA Chiar.ma Prof.ssa MARINA CAMBONI Dott. CAMPANARI ALESSANDRA COORDINATORE Chiar.mo Prof. ALESSIO CAVICCHI ANNO 2018 CONTENTS Introduction 1 Italian Immigration into the United States 1.1. The Italian Diaspora: Over a Century of Migration 5 1.1.1. Food Culture in the Italian Immigration Experience 10 1.1.2. Birds of Passage and the Tension of Assimilation 11 1.2. Food and National Identity: the Construction of Italianità in America 14 1.3. Eating Cultures: Eating Cultures: Different Theories About the Italian 16 American Table 1.3.1. Toward a Reconstructionist Approach to Food Ethnic Identity 19 The Others in Ourselves: Negotiating Cultural Food Boundaries 2.1. The Meaning of Food: From Nature to Culture 22 2.2. The Sphere of “Individual Memory” 23 2.3. The Sphere of “Collective Memory” 28 2.4. The Sphere of “Invented Tradition” 35 Searching for My Food: the Experience of Italian American Writers 3.1. Autobiography and the Quest for Identity 39 3.2. Jerry Mangione in Mount Allegro 41 3.3. Helen Barolini’s Festa: A Memoir of Italian Recipes 46 3.4. Laura Schenone and the Lost Ravioli Recipes of Hoboken 50 Taste, Smell, and Flavor: The Italian Restaurant in America 4.1. Ethnic Entrepreneurship: Historical Development of the Italian Food 55 Market in the U.S. 4.1.1. Italian Food in the American Way 58 4.2.
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Read Our Menu
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