Here’s an exclusive peek at the menu for one of Eataly Boston’s four restaurants

Pasta, pizza, and Italian food galore.

Eataly Boston.
Eataly Boston. –Callie Ahlgrim/Boston.com

Eataly Boston, the 45,000-square-foot, multi-floor Italian food emporium, is home to four restaurants, 10 eateries, two cafes, three bars, five fresh production counters, and more.

Though visitors will be able to get a look at the Italian market starting on November 29, Eataly gave Boston.com an exclusive sneak peek at the menu for one of its restaurants, La Pizza & La Pasta. Much like its New York City location, La Pizza & La Pasta offers a variety of pastas, like fusilli and tagliatelle, as well as slices of wood oven-baked ‘za.

Check out all the menu items (and their ingredients) below.

One of the many pasta dishes at Eataly.
One of the many pasta dishes at Eataly. —Virginia Rollison/Eataly

PASTA

MOZZARELLA

  • 9 Side Options (choose up to 3):
    • Charred Broccoli Pesto
    • Basil Pesto
    • Prosciutto di Parma
    • Roasted Tomato
    • Squash Agrodolce
    • Carciofi Marinati
    • Roasted Beets
    • Marinated Olives
    • Shaved Brussels Sprouts

SALUMI MISTI

  • Ingredients:
    • Coppa—New England Charcuterie. Pork shoulder. Either piccante or dolce.
    • Soppressata Piccante—New England Charcuterie. Made from different pork cuts, chili flake, paprika, and black pepper.
    • Prosciutto di Parma—Tirana. Back leg of the pig, 18 Month Riserva.
Advertisement

INSALATA DI RUCOLA

  • Ingredients: arugula salad with shaved Parmigiano Reggiano, sea salt and black pepper, dressed with trebbiano vinaigrette (trebbiano vinegar, extra virgin olive oil, sparkling water).

INSALATA D’INVERNO

  • Ingredients: shaved raw fennel, fennel frawns, citrus supremes (orange and grapefruit), hazelnut vin (chopped hazelnuts, olive oil, apple cider vinegar).

VERDURE DEL GIORNO

INSALATA DI MARE

  • Ingredients: shrimp, calamari, celery, fresno chili, potatoes, parsley, lemon vin (lemon juice, olive oil, sparkling water).

AGNOLOTTI DEL PLIN

  • Ingredients/prep: veal is braised with red wine and onions, then mixed with mortadella, fresh spinach, and Grana Padano. Veal stock is made from simmering roasted veal bones, red wine, tomato paste, mirepoix (carrot, celery, onion), sage, rosemary, and potato starch to thicken.

QUADRATI

  • Ingredients: housemade fresh pasta filled with ricotta and fresh spinach with lemon butter and toasted pistachios.

TAGLIETELLE CON RAGU’ DI MANZO

  • Ingredients: housemade tagliatelle with brisket and Parmigiano Reggiano in Mutti tomato sauce.

PASTA AL FORNO AL RAGU’

  • Ingredients: meat for the ragu is a mixture of pork, veal and beef. Mixture is then cooked low and slow with a combination of mirepoix, white wine, Mutti tomatoes, nutmeg, bay leaves, black pepper, and butter. The bechamel is made by first making a roux (butter and flour), then slowly whisking in milk. The sheets of fresh pasta are then layered first pasta, ragu, bechamel and Parmigiano.

TAGLIETELLE AL NERO DI SEPPIA

  • Ingredients: chili flakes, uni (sea urchin) butter, calamari, garlic, parsley, olive oil.

SPAGHETTONI CACIO E PEPE

  • Ingredients: Afeltra Spaghettoni di Gragnano with butter, pecorino, Parmigiano, and black pepper.

VESUVIO ALLA PUTTANESCA

  • Ingredients: Afeltra Vesuvio Pasta with Puttanesca sauce (tomato, capers, taggiasca olives, garlic, red wine, red onion, anchovy, chili flake, olive oil) and confit swordfish (olive oil, garlic).

BUCATINI ALL’AMATRICIANA

  • Ingredients: Afeltra Bucatini with tomato, guanciale (cured pork cheeks), red onion, and Pecorino Romano.

LINGUINE CON VONGOLE

  • Ingredients: Linguine with little neck clams, celery leaf pesto (celery leaf, parsley, almonds, olive oil, garlic), fresno chili, and white wine.

PENNE AL POMODORO

  • Ingredients: Afeltra penne with Mutti tomato puree, salt, and olive oil.

RIGATONI CON RAGU’ DI MAIALE

  • Ingredients: Pork Belly Ragu braised for 5 hours with mirepoix (carrot, celery, onion), escarole, tomato, garlic, white wine, and chicken stock.

PENNE CON CIME DI RAPA

  • Ingredients: Blanched broccoli rabe, garlic, chili flake, olive oil, butter, pecorino, grated scamorza (smoked mozzarella), and bread crumbs.
Eataly Boston.
Eataly Boston. —Callie Ahlgrim/Boston.com

PIZZA

MARGHERITA

  • Ingredients: tomato sauce, mozzarella di Bufala, fresh basil, extra virgin olive oil.

VERDURETTA

  • Ingredients: mozzarella di Bufala, fried eggplant, zucchini, roasted pepper, fresh basil, extra virgin olive oil.

NORCINA

  • Ingredients: truffle cream, mozzarella di Bufala, basil, 50/50, sweet sausage, and fresh basil.

MASSESE

  • Ingredients: tomato sauce, mozzarella, spicy salame, and fresh basil.

GENOVESE

  • Ingredients: mozzarella di Bufala, handmade basil pesto (garlic, evo, basil, Parmigiano), shaved Pecorino on the top and fresh basil.

CAPRICCIOSA

  • Ingredients: tomato sauce, mozzarella, Prosciutto Cotto, mushrooms, artichokes, and Gaeta olives.

SALSICCIOTTA

  • Ingredients: tomato sauce, mozzarella di Bufala, sweet sausage, mushrooms, and fresh basil.

VENTURA

  • Ingredients: mozzarella, prosciutto di Parma, grana padano, arugula.

LA STELLA

  • Ingredients: light tomato sauce, arugula, cherry tomatoes, shaved Grana Padano, extra virgin olive oil, and fresh basil.

QUATTRO FORMAGGI

  • Ingredients: mozzarella di Bufala,Gorgonzola, Parmigiano-Reggiano, Pecorino Romano and fresh basil. Topped with shaved Pecorino.
Close
Top picks for things to do, free from the Globe.
Get the Globe's free newsletter, The Weekender, delivered to your inbox every week.
Thanks for signing up!
Love Letters
Love Letters chat
January 12, 2017 | 7:37 AM