Il Pastaio di Eataly in Gramercy-Flatiron New York City

Prosciutto di Modena DOP

Served with Market Fruit

Mozzarella

Housemade, Extra Virgin Olive Oil, Salt

Barbabietole

Roasted Beets, Smoked Ricotta, Almonds

Culurgiones

Intricately-weaved Ravioli, Filled with Potato, Smoked Onion, and Pecorino Fiore Sardo served with Saffron Tomato Sauce and Market Herbs. Sardegna: While Culurgiones refer to most filled pasta shapes in Sardegna, this particular shape is most familiar in Ogliastra. This raviolo starts from a round disc of semolina and water dough and is sealed by an weaved pinching style to make the delicate stitching that seals it

Tagliatelle

Beef, Prosciutto di Parma DOP 18-Months Aged. Emilia-Romagna - 15th Century: To create these rich, golden ribbons, fresh egg pasta dough is double-extruded through a pasta machine, then cut into the perfect size: 0.6 mm thick and 8 mm wide

Trenette*

Basil Pesto, Grana Padano DOP 18-Months Aged. Liguria - 8th Century: Our housemade fresh pasta dough is extruded through an authentic bronze die to form 4 mm wide elliptical ribbons resembling 'train tracks'

Garganelli

Tempesta Guanciale, Olives, Cosi-Com'è Tomato, Parmigiano Reggiano DOP. Umbria: Garganelli resemble penne and other tubular pasta, except that they are made with egg pasta dough. To make garganelli, wrap a rolled-out square of dough around a thin dowel, then roll it across a wooden board with ridges

Tonnarelli

Cacio e Pepe. Lazio: This Roman-style spaghetti is made of 80% Italian coarse semolina and 20% twice-ground semolina flour and is cut square at the cross section, resulting in a unique mouthfeel

Malloreddus

Sausage Ragù, Sini Fulvi Pecorino Romano DOP. Sardegna: To form these tiny gnocchi, saffron threads are incorporated by hand into a semolina dough, then rolled it into a thin rope and manually cranked through a machine that creates their shape

Caserecce*

Tomato, Almond, Basil, Sini Fulvi Pecorino Romano DOP. Sicilia: These rolled up little scrolls are crafted by extruding semolina dough through a customized bronze die, resulting in a porous texture that absorbs sauce more easily

Prosecco di Valdobbiadene 'Crede' Bisol, Veneto

Franciacorta Rosato 'Flamingo' NV Monte Rossa, Lombardia

Lambrusco Rosso 'all'Antica' Alfredo Bertolani, Emilia-Romagna

Zamo Bianco 2018, Friuli

Ribolla Gialla, Sauvignon, Friulano, Riesling, Pinot Grigio

Langhe Bianco Dragon 2017, Luigi Baudana, Piemonte

Albana Secco 'Ceparano' 2018, Zerbina, Emilia-Romagna

Garganega di Soave 'Saro,' Cristiana Meggiolaro, Veneto

Pinot Grigio 'Dessimis' 2016, Vie di Romans, Veneto

Petite Arvine 2017, Elio Ottin, Valle d'Aosta

Bardolino Chiaretto 'Tecla' 2017, Benazzoli, Veneto

Refosco 'Rosedicialla' 2018, Ronchi di Cialla, Friuli

Toscano Rosato 2017, Fattoria Sardi, Toscana

Sangiovese

Refosco Orsone 2017, Bastianich, Friuli

Dolcetto d'Alba 'Filari Lunghi' 2017, Brandini, Piemonte

Lagrein 2017, Ansitz Waldgries, Trentino-Alto Adige

Primo Fuoco Rosso 2014, Fattoria di Sammontana, Toscana

Merlot

Americano

Campari, Montanaro Vermouth

Negroni

Campari, Montanaro Vermouth, Bordiga Gin

Boulevardier

Campari, Montanaro Vermouth, Kings County Bourbon

Nastro Azzurro, Peroni, Pilsner 5.1% ABV

Isaac, Baladin, Italian Blanche 5% ABV

La Rossa, Moretti, Doppelbock 7.2% ABV

Sparkling Water, Lurisia

Still Water, Lurisia

Molecola Soda