While pizza and pasta are just the tips 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 pizzaoli (pizza makers) create dishes before your eyes.
Sunday to Thursday
11 a.m. to 9 p.m.
Friday to Saturday
11 a.m. to 10 p.m.
WHEN IN LA PIZZA E LA PASTA…
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.
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.