By Anthony Shaw
Napoleon Pizza is made with imported Italian buffalo mozzarella. Photo by Magali Gauthier.
Italy has finally opened its long-awaited, three-story food hall at Westfield Valley Fair. Spread over 45,000 square feet and housed in a rooftop restaurant, Eataly Silicon Valley allows Italian food lovers to shop their groceries in one place, browse special meals and enjoy wine, pizza and gelato. Provides opportunity.
A store with over 10,000 products can be overwhelming, so we enlisted the help of Italian food expert Viola Buitoni, who teaches cooking lessons in both San Francisco and Italy. She will be releasing a cookbook called “Italy by Ingredient” next year and will serve as an expert food advisor at the Italian Consulate in San Francisco. We visited Eataly as part of a media tour before the store opened.
From dried pasta to fresh fish, Beaton’s guide to essential Italian products is:
Pope’s saltAccording to Beatoni, naming a food after a religious office means that the thing is “very tasty and a little secret.” In Italy, religious leaders usually receive historically the best products for free.
Pope’s salt lacks the bitter, mineral flavor that explains many other salts because it comes from the Adriatic Sea. Botany uses it in the season of pre-salted fish and rooted vegetables.
Pizza: Eataly’s Neapolitan pizza is made in partnership with Naples-based Chinese Rossopomodoro, and Buffalo mozzarella is imported from Italy because the store cannot reproduce it locally (fresh mozzarella made from cow’s milk in store Goes.)
Botoni praised the mozzarella, which tops Italian pizza, and said the cheese should be tested for its milkiness. It should not scream when cut into two.
Umbrella lentils: Probably the favorite boutonniest item in the whole store, this lentil comes from its native Umbria. She says they stay whole, cook within 20 minutes and don’t need to be pre-soaked.
Botany recommends frying spicy lentils with some pancakes, bay leaf, tomato paste and flavors including celery, carrots, onions or garlic. She then cleans the pan with red wine and slowly adds the lentils to a little water.
Camphorfillon Papardale is kept in a box to preserve the delicate texture of the pasta. Photo by Magali Gauthier.
Dry pastaButtony takes a closer look at each pasta box, looking for flaws and flaws. She points to the white and yellow rough edges and lines in the pasta made by Campofilon, an example she is looking for. These details show the use of real eggs and that not much work has been done on pasta. Advancement is also important, and many of Eataly’s choices come from Gragnano, the area known for its dry pasta.
An amazing note from Botany is that American pasta makers love Manitoba wheat, which has a high protein content that promotes strong gluten. She says pasta made from Italian cereals usually tastes more intense, but a lack of high-protein flour can affect its texture. Lastly, she recommends finding pasta that is boxed instead of baggy, especially when buying delicate shapes.
MandarinataAlthough most American sodas are very sweet to the boutonniere, this sparkling lemonade is a great choice for a cool summer drink.
All kinds of tomatoesButtoni explains that even from the famous San Marzano tomatoes, some producers make better products than others. She highlights the cooperative-backed Gustarosso brand for its longstanding relationship with farmers.
He also likes triple-concentrated tomato paste, which adds “unparalleled” depth of flavor and is hard to find here in the United States. She especially recommends it to vegetarians who want to give their dishes a full meal.
At the end of the tomato corridor, the boutonniere refers to water-filled ditarino tomatoes. She says companies that pack tomatoes into puree can use tomatoes all around for puree. These small tomatoes are cooked quickly with oil and garlic on high heat or they can be crushed and put on bread.
Scorpion fish / rock fish and mink fishBoth fish are found in the Mediterranean, and botany makes them delicious when cooked in water with aqua pizza, tomatoes and black olives, garlic and basil. She also roasts them with potatoes and zucchini.
Orecchiette di grana arso gets darker color from burnt wheat. Photo by Magali Gauthier.
Orecchiette with parmesan waterThis pasta, made from “burnt wheat”, comes from Paglia and identifies the resources of the common people and farmers. The burning of the fields was part of the area’s agricultural era, and the residents crushed the remaining wheat. However, as economic conditions improved, Grana Arso became associated with poverty and began to disappear as a pure tradition. About 10 to 15 years ago, locals began to reclaim the tradition of Grana Arso, and began to prepare this pasta with an ash flavor that complements the common wild herbs and bitter vegetables in Paglia.
VinegarBotony says find the word “traditional” and proprietary round bottles that mark the highest properties of balsamic vinegar. Extravecchio vinegar from Modena is at least 25 years old and sells for $ 199 a bottle in Eataly. Beatoni compares these vinegars and their younger relatives to black honey and says that they are the only ones for which you should truly pay a premium price. Inexpensive alternatives to cooking and making hot sauces are fine.
Hazelnuts from PiemonteButtoni uses these hazelnuts as breakfast, in baking, on yogurt and in salads and sauces. They are said to taste better than most commercially grown hazelnuts.
Josh Fruit Gelato was served with a garnish of edible flowers. Photo by Magali Gauthier.
Ice cream: The Gelato section in Eataly Silicon Valley is different from the counters of other locations in the mega store, thanks to a partnership with third generation gelato chef Patricia Pasculati. Pasqualetti, a San Francisco resident and former gelato maker at the city’s GIO Gelati, is working on her own, continuing her family’s tradition of making seasonal sweets by opening stores in Yountville and Malibu.
Marvis toothpaste: A great meal day must end with proper hygiene, and Marvis toothpaste is a must in a boutonniere suitcase whenever she returns from Italy. Traditional flavors of the brand include ginger, cinnamon and amaranth licorice.
Italy Silicon Valley, Westfield Valley Fair, 2855 Stevens Creek Blvd., Santa Clara; 650-456-9200. Instagram: eatalysiliconvalley.
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