Pizzas of Italy in celebration in all Eataly

Dinner - Event posted by elena

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Address: Via dei Martelli, 22 , Florence

Date: Sunday 18 October 2020


Pizzas of Italy in celebration in all Eataly

Ten days to discover all the faces of pizza

It's easy to say pizza, but the variety of one of the excellences of our food and wine heritage is incredible. From the unmistakable Neapolitan style, the crunchy Roman style, from traditional recipes to gourmet proposals.

From 9 to 18 October all Eatalys become the stage for a great party in which you can taste all the pizzas of Italy every day, starting from Pizza Eataly up to exploring the many variations of this beloved dish, from that to the shovel, to the pizza in the pan, from focacciagenovese up to that of Bari, from farinata to focaccia with cheese. Ten days to discover the traditions and novelties of the pizza world, from north to south.Pizze d'Italia in festa is a great event widespread among the Eataly in Turin, Rome, Milan, Genoa, Pinerolo, Florence, Piacenza, Trieste and Bari at which some great masters of the pizza world, coming from different schools of thought, participate as special guests.

At Eataly Firenze, Giorgio Filippelli's Necciaio, will inaugurate the review with guests on the weekend of 10 and 11 October for a weekend, among the various novelties on the menu, all dedicated to Necci for one of the most Tuscan declinations and also suitable for celiacs. The neccio, in fact, is a typical dish of the Lucca and Pistoia Apennines that originates between the Swiss and the Garfagnana. Created with a mixture of chestnut flour, or corn flour, water and salt and cooked on the spot on the traditional "texts" to be eaten both sweet and salty.

On Monday 12 October, instead, dinner event at 'Sei Spicchi Gambero Rosso' with Giovanni Santarpia (Pizzeria Santarpia) and Massimo Giovannini (Pizzeria Apogeo), two of the greatest interpreters of Neapolitan pizza who will alternate in the oven for a four-handed menu and five pizzas for a triumph of flavors, combinations, doughs and fun.

Sunday 18 October, the most famous 'Laboratorio del Lievito' in Florence and its surroundings closes with Ghevido di Gabriele Tonti and Stefano Degli Innocenti who will delight in a triple proposal: they will prepare one of their pizzas by the slice as a special of the Eataly Bakery, they will hold a course "Hands in the dough" on how to make good pizza in a pan is to be redone at home 'and will be the protagonists of the next Sunday Brunch, starting at 11 am, in the terrace of Eataly. important in via Martelli and the inauguration will be dedicated to the masters of 'double cooking' which allowed the two young pizza chefs to obtain the recognition of 'Due Rotelle'. A menu for adults and one for children designed for you to enjoy combinations in a simple and genuine way

As in the tradition of Eataly, the schedule also includes meetings, workshops and special evenings in which to satisfy not only the palate but also the desire to understand in what direction the contemporary pizza scene is heading: dough, leavening, cooking, choice of ingredients and variables that make each signature pizza so unique and special.

For more information and for the complete program: https: //
Eataly FlorenceVia de 'Martelli 22 - RT. 055 0153610M.


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