Best Italian Products from Eataly USA

Pasta di Gragnano Afeltra Paccheri

Cuisine, Food, Noodle, Al dente, Spaghetti, Staple food, Recipe, Ingredient, Capellini, Rice noodles,

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"I always keep this artisanal 100% semolina pasta in my pantry. It is dried at a low-controlled temperature and bronze extruded, making it the best pasta in the world."

Prosciutto Crudo di San Daniele, Aged 24 Months From Dall'Ava

Wood, Food, Hardwood, Bread, Peach, Meat, Cuisine, Dish, Pork, Finger food,

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"Great cured prosciutto from the region of Friuli that are certified D.O.P., Dall'Ava only chooses the best from Italian pigs."

Housemade Mozzarella

Food, Vegan nutrition, Produce, Ingredient, Vegetable, Tomato, Natural foods, Fruit, Whole food, Food group,

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"We use local curds from New Jersey and make our mozzarella fresh daily, round-the-clock. It never stays in my fridge for more than a few hours when I take it home. I like to pair it with fresh tomato, basil and extra virgin olive oil for a Caprese salad."

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Parmigiano Vacche Rosse

Food, Ingredient, Cuisine, Cheese, Cutting board, Garnish, Dish, Recipe, Leaf vegetable, Vegetable,

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"Best snack before dinnertime! My brothers and I would always fill our mouths with cubes of this cheese while mom was prepping dinner."

Pappardelle

Food, Cuisine, Ingredient, Recipe, Dish, Spoon, Kitchen utensil, Bowl, Comfort food, Cooking,

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"Our fresh pasta is made in-house daily by our pasta experts using semolina flour, eggs and water. The Pappardelle con Funghi at our La Pizza & La Pasta restaurant is awesome and is made with locally sourced wild mushrooms, tomato and parmigiano reggiano."

Pizza alla Pala

Food, Cuisine, Ingredient, Finger food, Recipe, Dish, Fast food, Comfort food, Side dish, Condiment,

Eataly

"Although I'm from the North, I still love this Roman style street pizza. We have 10 different varieties at Eataly Downtown. They are made with 100% organic flour and have the best toppings such prosciutto di parma, housemade stracciatella cheese, cherry tomatoes and arugula."

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Pane Mediterraneo

Close-up, Beige, Snack, Comfort food, Finger food, Macro photography, Breakfast, Baked goods, Larva, Staple food,

Eataly

"Our Head Miller Fulvio Marino developed this bread exclusively for Eataly. It's the perfect combination of 7 different seeds and 2 whole grain flavors and is the kickoff element for any of my meals."

Monkfish

Cuisine, Food, Dishware, Ingredient, Dish, Meat, Recipe, Tableware, Plate, Serveware,

Eataly

"Monkfish is such an ugly fish, but so tasty. It's good when it's made simple with extra virgin olive oil, fresh local tomatoes and taggiasche olives from Liguria."

Chinotto and Gazzosa Lurisia

Eataly

"My family's line of water expanded into soda beverages, which uses slow food protected citruses. They make for refreshing, but not too sweet, sparkling drinks. The Chinotto citrus is from Savona and the Gazzosa is made from a "limone sfumato," which is specific to the Amalfi coast."

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Pomodoro San Marzano Afeltra

Cuisine, Food, Tableware, Ingredient, Dish, Spaghetti, Serveware, Noodle, Dishware, Plate,

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"This is a quick and easy sauce. Living in NYC, I don't always have time to make it from scratch, so this is a great option since I can throw it in the pan along with some pasta or throw it on our fresh pizza dough."

Crema Gjanduja Venchi

Plate, Food, Tableware, Dishware, Cuisine, Finger food, Breakfast, Dish, Meal, Baked goods,

Eataly

"This reminds me of my childhood in Italy when my mom used to make crepes oozing with gjanduja chocolate spread. The recipe dates back to Silvano Venchi's beginnings in 1878."

Lauren Sheffield is the Content Strategy Manager at HarpersBAZAAR.com. In addition to keeping Bazaar's Facebook and Twitter feeds updated with the latest stories, she also contributes to food, interior and travel coverage on the site. When she's not in a social media hole, you can find her in search of a new food spot, trying to perfect a cocktail recipe, or booking her next trip.