Take a drive for just over 20 minutes from the center of Rome to reach a dream place every foodie would love to explore. After visiting and eating at several Eatalys around the world, I got the chance to explore the world's biggest. Located inside a big hangar on the periphery of Rome and spread on three floors, the choices are endless.
Eataly is the haven of every foodie - whether they love Italian cuisine or not. From olive oil to pasta, cheese and meat, gadgets and spirits, this place could fill your time for long hours. Other than shopping, Eataly is known for its restaurants each serving food from the section it's in. On the first floor stop by the fried fish, pasta or pizza restaurants. The second hosts the meat and fish restaurants and the fine dining place is on the other side of the second floor.
They say a picture says a thousand words so I took like a hundred for you to see the place in a million words. From the minute I walked in to the second I left, I couldn't stop trying to capture every single corner with my phone camera.
Tonight I'm having pasta at the "I Ristorantini La Pasta". The panzerotti, the burratina, carbonara for sure and spaghetti with milk buffalo.
The food is good enough like all other Eatalys:
- The carbonara looks weird, the pasta is undercooked, tastes like yellow eggs with a creamy sauce that has an end note of saltiness. I expected better from this plate.
- The panzerotti is that big sized cheese sambousik. A good dough, a load of melted cheese, a good starter.
- The perfectly rounded burrata and its molten heart of milk is exceptional like all the burratas I remember eating at Eataly. A thin firm envelop, a milky and fatty heart with pickled sun dried cherry tomatoes on the side. The ball is served with a bag of bread on the side.
I love the entire place but not this particular restaurant. The service is slow, the plates are not cleaned well, the presentation is not appealing and the waiters are clumsy and clearly lack attentiveness. It's a place packed with visitors after all, why take care of one customer when a dozen are waiting outside.
