RESTAURANT SCENE

ITALIAN mega-market Eataly has become a New York City

destination with tourists strolling in after photographing the

famed Flatiron building along with locals waiting for the perfect-

ly sliced prosciutto. One of the hidden treasures I have come to

know fondly is La Scuola, Eataly’s Cooking School, under the

leadership of Dean Lidia Bastianich. La Scuola is an intimate

classroom tucked away behind the restaurant, Manzo, and

class schedules are available online at www.eataly.com/learn.

There are only 20 seats in La Scuola, so when the new season’s

classes are posted and Lidia Bastianich is teaching a class I

know I have to be in one of those 20 seats!

I’ve been following Lidia’s Italy for a number of years and

watching her instruct in person is an experience I’ll never for-

get. She makes all of her dishes look effortless, especially

the steamed swordfish bagnara – swordfish cooked in a

water bath and dressed simply with capers and thinly sliced

lemons. I felt transported to a seaside Italian town as I

savored every bite of spaghetti pesto “Anna,” which was so

light and refreshing and expertly paired with a crisp Italian

white wine. The four-course meal/lesson flew by, as my fellow class-

mates asked questions and as Lidia imparted her wisdom. What a

wonderful way to spend an afternoon.

I love to entertain and typically rely on knowledgeable cheesemongers

to arrange the perfect platter, and ask the owner of my local wine shop

which wines to serve. I decided it was time to learn the art of creating

wine and cheese pairings myself and signed up for a class cohosted by

Eataly’s Salumi & Formaggi department head with astute Wine Director,

Dan Amatuzzi. The two were so charming and vivacious, I have a new-

found passion for “stinky” cheeses and rare wines. After class, I explored

Eataly’s wine store for a bit and confirmed that I can procure all of the

wines I tasted in the class and the cheeses depending on season and

availability.

My next lesson this season is a four-class series, “Parlare e Mangiare,”

a lighthearted Italian language class in which students learn to speak the

language through food. Prior to my next trip to Italy, this is a must. I’ve

been gesticulating my food orders for many years, but now it’s time to

utter a few more words than “ciao.”

HERE’S A SAMPLING OF LA SCUOLA’S SPRING CLASSES:

Chef’s Kitchen: Eataly’s Executive Chef Alex Pilas Goes

to the Greenmarket

Spotlight on Artisanal Products: Olive Oil Uncovered

with Nicholas Coleman

Chef’s Kitchen with Manzo Chef Michael Toscano

Aperitivo with the Winemaker: Monthly Regional Wine Class

with Dan Amatuzzi

Spotlight on Artisanal Products: Fresh Spring Pasta

with Felipe Saint-Martin

Chef’s Kitchen: Summer in Tuscany with Cesare Casella

Chef’s Kitchen: Babbo’s Pastry Chef Gina DePalma

Spotlight on Artisanal Products: Pat La Frieda Talks Meat

A presto!

Brooke Morgan is a Manhattan-based freelance food writer,

Italophile and locavore.

EATALY’S BEST KEPT SECRET:LA SCUOLA

❉

BY BROOKE MORGAN

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