While pizza and pasta are just the tip of the Italian iceberg, there is a reason these two culinary staples are the most beloved exports from Italy. Enjoy our seasonal selection just steps away from where our expert pasta chefs and dough-slinging pizzaioli (pizza makers) create dishes before your eyes.
Quick Italian Lunch (Available Monday – Friday, 11 a.m. to 4 p.m.)
Sunday to Thursday
11 a.m. to 9 p.m.
Friday to Saturday
11 a.m. to 10 p.m.
BUBBLES BAR BY CA’DEL BOSCO
At Enoteca Bar
Toast to the season with a glass of bollicine in hand at Bubbles Bar by Ca’del Bosco at Enoteca. Started near a little hillside house in 1964, Ca’del Bosco is now a renowned producer of Franciacorta, a sparkling wine crafted in the northern Italian region of Lombardia. Enjoy a glass of Ca’del Bosco on its own as you explore our store or celebrate with a cocktail featuring the iconic wine this holiday season.
WHEN IN LA PIZZA E LA PASTA…
This summer, we’re giving you the opportunity to taste your way through Italy without ever leaving Toronto with a trip to our restaurants, featuring a variety of regional experiences all week long in our restaurants! When in Eataly, do as the Italians do by tasting authentic regional cuisine paired with good wine and enjoyed great company.
Taste Your Way through Italy’s various regions during Giro Tuesdays at La Pizza e La Pasta or La Piazza
Only on Tuesdays starting at 5 p.m., take a tour through regional flavours with all-you-can-taste menus for $35 per person in select restaurants! Giro in Italian means “tour” and that’s exactly what this is – a tour of classic Italian pasta or pizza dishes that’ll just keep coming until you say “basta!”
While pasta is a classic Italian staple, the ingredients it’s paired and served with can vary from region to region. From northern Piemonte’s Agnolotti del Plin al Brasato to southern Sicilia’s Penne alla Norma, make your way through 10 different pasta dishes spanning from across Italy.
HOW TO GIRO:
- The whole table must participate.
- Choose your dishes for the table to share. Let our chefs take you on a tour of Italy and discover dishes from different regions.
- Mangia! Eat up and enjoy.
- You must completely finish the dishes on your table before your server orders the next round. Let us know when you’re ready to explore another region and we’ll bring you the next dish.
- Repeat steps 2 to 4. Mangia fino a scoppiare! (Eat until you burst!)
MERCOLEDÌ DEL VINO
Sip on Wine Wednesdays
Calling all wine lovers! Each month our beverage experts will be spotlighting some of their favourite wines at special prices in our restaurants. From 11 a.m. to 9 p.m., discover select vini by the 1/2 litre at La Pizza e La Pasta to pair with classics like housemade fresh and artisanal dry pasta dishes, Neapolitan-style pizzas, and more!
Embrace a Roman tradition with Gnocchi Thursdays from 5 to 9 p.m.
Giovedì Gnocchi is a tradition born in Rome and follows the old proverb of “Giovedi gnocchi, Venerdi pesce, Sabato trippa,” meaning gnocchi on Thursdays, fish on Fridays and tripe on Saturdays. Its origins are rooted in the Roman Catholic tradition of eating lean for penance on Fridays, and therefore needing a hearty meal, like gnocchi, the day before. The ritual continues today at many restaurants in the Italian capital.
Literally meaning “little knobs,” gnocchi are made of riced potato and flour. The dough is then rolled, one by one, over a textured surface to produce sauce-capturing ridges. At La Pizza e La Pasta every Thursday, our chefs have a crafted a menu featuring special varieties of these housemade “dumplings” which are then finished tableside in a wheel of authentic Italian cheese like Parmigiano Reggiano DOP. Need we say more?
Eataly has teamed up with the experts at Rossopomodoro, a Napoli-based pizza company, to bring you Neapolitan pizza made according to generations-old techniques. Creamy mozzarella, charred yet elastic crust, sweet San Marzano tomatoes, and fresh seasonal toppings make for a pizza so delicious you will be singing along with our vibrant Neapolitan pizzaioli.
To create our traditional but innovative dishes, our chefs cook with both fresh and dry pasta. Our fresh pasta is made daily by our experts at the fresh pasta counter; we source our artisanal dried shapes from Gragnano, a hilltop town near Napoli. Regardless, our pasta is always al dente, just like in Italy, balanced with fresh, seasonal ingredients and regional Italian sauces.