The Ingredient DNA Map: From Italy to NYC
"Tracing the Origins of Manhattan’s Finest IngredientsEver wondered why the Parmigiano at Eataly tastes different than the supermarket version? It’s because of the DNA. We traced the supply chain from the hills of Emilia-Romagna to the shelves of NYC.The Prestige Producers:Prosciutto di Parma: Aged for 24 months in the coastal breezes of the Adriatic.Extra Virgin Olive Oil: Cold-pressed from the Taggiasca olives of Liguria.Truffles: Forest-foraged in the Piedmont region and flown to NYC within 48 hours for maximum aroma.Understanding the map is the difference between eating food and experiencing heritage."
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