Eataly is eating Italian, living Italian. Our goal is to show that the high quality of Italian enogastronomy is within everyone’s reach. The name Eataly comes from the fusion of two words: EAT, meaning ‘to eat’ in English, and ITALY, Italy. Eataly is in fact Italian food, but not only Italian food.
The name Eataly comes from the fusion of two words: EAT, meaning ‘to eat’ in English, and ITALY, Italy. Eataly is in fact Italian food, but not only Italian food.
That typical Italian way of sitting at the table is the product of the agro-alimentary production of the excellent Mediterranean cuisine, of the culture and enogastronomic history of our country, of the ‘reproducibility’ of many dishes of poor origins, of the positive contaminations that Italian cuisine has received from other countries (it is enough to think about the American origin
of tomato or corn).
Eataly’s biggest goal is to demonstrate how high quality products can be available to everyone: easily available and at sustainable prices. Eataly wants to communicate the faces, the production methods and the history of the people and companies that make the ‘high foods’ that make up the best of Italian food and wine.
The Eataly brand was created by bringing together a group of small companies that work in different sectors of food and wine: from the famous Gragnano durum wheat pasta to Piedmontese egg pasta, from Piedmontese and Veneto wines to olive oil from the western Ligurian Riviera, from Piedmontese Fassona beef to traditional Italian cold cuts and cheeses.
Since its birth, with the opening in 2007 of the first point of sale in Turin, Eataly has proposed the best of artisan production at reasonable prices thanks to the creation of a direct relationship between producer and distributor, and inspired by key words such as sustainability, responsibility and sharing.