I really like Eataly, and venture into them whenever I come across them in my travels, so I was…read morereally excited to visit this one in Florence. It's actually located in Italy, where Eataly originated. Their first store started in Torino, just a few hours from Florence.
Since arriving in Florence, I've wandered in here here on several occasions to pick up cooking staples, since we're just a few doors down. It's a great spot to pick up fresh pasta, quality olive oils and vinegars, etc. I bought their fresh Fagottini with Speck, since good fresh fagottini isn't easy to find in the Bay Area. These meat-filled cinched pouches held up well in boiling water. In fact, only about a couple broke opened during the boiling process. The speck itself wasn't overly salted or overly smoked, which speck can sometimes be. I made a simple dish with it for our lunch yesterday (see photo), and Hubby loved it so much that he wants me to make a pasta every day we're here (sorry, but that won't be happening!).
Many of their items both in the U.S. and here in Italy tend to be pricey since they're located in very high-rent locations. However, they do carry a couple of excellent brands of imported dried pastas that are virtually impossible to purchase in the U.S. They're sold exclusive in the U.S. through the Eataly chain. Most importantly, these ones specifically are probably the best dried pastas I've had. I try to get my fill from their Las Vegas location whenever I can and reserve them for special occasions
They also make excellent pizza here, which I've enjoyed for breakfast, to much of my chagrin. I got a piece of the Pizza Alla Pala, which was topped with fresh slices of tomatoes, and most importantly a whole entire chunk of fresh burrata!! I buy imported burrata at home all the time, especially when I make a Caprese Salad, but never ever have I had a whole piece on top of a pizza! Truth be told, the burrata was the real reason for my craving when I immediately set eyes on this. Just check out my photo, and you'll see why! Turns out, it tasted even better than it looked. The dough was chewy, and that burrata...mmm good!!! It was perfect room temperature, just the way it should be served, and the inside was soft and just a bit stringy. Perfetto!
Personally, I prefer the significantly larger Eataly locations, like the ones in Boston, NYC, and Las Vegas. My favorite in the U.S. is their "glam" Las Vegas location. However, this was a nice branch that carried many quality essentials for Italian cooking. Can't go wrong with that!