Icons of Eataly

Get fired up — Icons of Eataly is back, and this time we’re celebrating the art and craft of Italian pizza. From authentic pizza Napoletana cooked at 900°F in wood-burning ovens, to crispy pizza in Teglia cut-to-order with scissors, Icons of Eataly: Pizza Edition will take you on a journey through Italy's most beloved culinary tradition.

Ready for a slice of the action? Join us from October 13-29 for special events, classes, and flash labs all dedicated to the art of making pizza. Book your table to try all the creations of the expert pizzaioli of Rossopomodoro at La Pizza & La Pasta, and visit our Pizza alla Pala counter.

If you're aiming to master the art of pizza-making in your own kitchen, pick up all the ingredients you need in our marketplace — from creamy housemade mozzarella, to fresh and vibrant Mutti Polpa and aromatic Mutti pizza sauces.

Craving a meal without leaving home? Treat yourself to a piping hot pizza delivered straight to your door.

Ready for exciting collaborations in our staple Italian restaurant, La Pizza & La Pasta? We're partnering with your favorite Chicago pizzaioli and personalities for one-of-a-kind takeovers during Icons of Eataly.

Collaboration with Giuliana Rancic | Through October 29

We’re excited to collaborate with entertainment host and restaurateur, Giuliana Rancic! Through October 29, Giuliana will have a featured Neapolitan-style pizza available in La Pizza & La Pasta with a portion of the proceeds going to FAB-U-WISH. Get ready to savor Lasagna Napoletana featuring our San Marzano tomato sauce mixed with ricotta, housemade meatballs, buffalo mozzarella, fresh basil, and extra virgin olive oil. Plus, meet Giuliana in-person during her restaurant takeover on October 29 from 12:30-3pm.

Pizzeria Portofino Takeover | October 25 from 5-8pm

Enjoy a signature pizza by Pizzeria Portofino available for one night only in La Pizza & La Pasta, prepared by Executive Chef Sam Dickstein.

Professor Pizza Takeover | October 26 from 5-8pm

Savor a unique pizza Napoletana by Chef Tony Scardino, also known as Professor Pizza, available for one night only in La Pizza & La Pasta.

Join us from October 13-29 for a series of exclusive events, hands-on classes, and exciting flash labs, all dedicated to the art of Italian pizza.

Robert's Pizza and Dough Co. | October 19 from 6-7:30pm

Take a journey and learn how to make Chef Robert Garvey's perfect pizza crust. In this hands-on class, Chef Robert will teach guests how to make his dough from scratch and then top their own pizzas to be baked and enjoyed in the class.

Milly's Pizza In The Pan | October 23 from 6-7:30pm

Join us in La Scuola as guest chef, Robert Maleski joins us to showcase his delicious, Chicago pan-style pies. Guests will learn how to craft their own pizzas using specialty pans to get a beautiful, caramelized crust and enjoy their creations in class.

Icons of Eataly: Pizza Taste-Around Edition | October 27 from 6-7:30pm

This Icons of Eataly celebration features 8 tasting stations throughout our marketplace offering a variety of regional pizzas and pizza-inspired bites. Plus, each ticket comes with two glasses of Italian wine, courtesy of Easy Does It, a local bar, patio, and shop in Logan Square.

Meet & Greet with Giuliana Rancic | October 29 from 12-12:30pm

Want to spend time with Giuliana? Join us October 29 for a special meet and greet! From 12-12:30pm, enjoy light bites and Prosecco while you meet Giuliana in our private event space, Il Salone. After sharing a moment, stroll to La Pizza & La Pasta, to savor Giuliana’s Lasagna Napoletana with her. Your ticket includes access to the meet and greet, a bottle of Giuliana’s Prosecco, a reservation in La Pizza & La Pasta following the meet and greet, and Giuliana’s special pizza. The best part? A portion of the ticket proceeds will be donated to FAB-U-WISH in honor of Breast Cancer Awareness Month.

AT THE PIZZA COUNTERS: PIZZA ROMANA

Pizza in Teglia: Born in Rome, the pizza in teglia is typical of Italian bakeries and is known for its rectangular shape, taken from the pan where it’s cooked. Thinner than pizza alla pala with a crispy crust and airy dough, pizza in teglia is famous for being served cut to order with scissors. Our dough is made from the perfect blend of Mulino Marino Italian Type 00 & Semolina flour. After a 36-hour proofing journey, it's twice-baked in its classic teglia (baking tray). New to the Eataly bakery counters, this brand-new addition for Icons of Eataly will include Margherita and Siciliana flavors. Our Margherita in teglia is topped with Mutti tomato sauce, housemade mozzarella, and basil; while Siciliana in teglia features Mutti tomato sauce, housemade breadcrumbs, taggiasca olives, sundried tomatoes, and oregano.

Pizza alla Pala: Roman-style pizza, made with long-fermented dough that is hands haped and hand-stretched per tradition. The dough is then baked directly on the stone floor of an oven. After baking, the pizza is slipped from the oven, topped with fresh ingredients, and served. The featured Icons of Eataly Pizza alla Pala is Tricolore, topped with 14 month Prosciutto di Parma DOP, stracciatella, cherry tomatoes and arugula.

AT LA PIZZA & LA PASTA RESTAURANTS: PIZZA NAPOLETANA
in partnership with Rossopomodoro

Pizza Napoletana: One of the most famous types of Italian pizza, protected by a Traditional Specialty Guaranteed (TSG) certification, this style must be made in a very particular way. During Icons of Eataly, the menu will highlight both traditional and gourmet pizza.

• MARGHERITA “A RUOTA DI CARRO”: San Marzano Tomato, Buffalo Mozzarella, Basil, Extra Virgin Olive Oil

• QUATTRO FORMAGGI DOP: Buffalo Mozzarella, Genuine Fulvi® Pecorino Romano DOP, 18-Month Provolone Auricchio Stravecchio, Gorgonzole Dolce DOP, Basil, Extra Virgin Olive Oil

• DIAVOLA: San Marzano Tomato, Buffalo Mozzarella, Spicy Salami, Creamy Spicy ’Nduja, Basil, Extra Virgin Olive Oil

• TARTUFELLA: White Truffle Cream, Buffalo Mozzarella, Chives, Extra Virgin Olive Oil

• SALSICCIA & PORCINI: San Marzano Tomato, Buffalo Mozzarella, Sweet Italian Sausage, Roasted Porcini Mushroom, Thyme, Basil, Extra Virgin Olive Oil

• CALZONE NAPOLI: Ricotta, Buffalo Mozzarella, Rovagnati Salame Napoli, San Marzano Tomato, Basil, Extra Virgin Olive Oil

Delve into all the savory secrets on Eataly Magazine! Unearth the ancient story behind Pizza a Ruota di Carro, master the art of crafting the perfect dough, explore ideal wine pairings, and discover the authentic Italian approach to digging into this beloved dish. 

Launched in May 2023, Icons of Eataly is an exclusive series celebrating Italy's rich culinary heritage, offering a captivating exploration of its most cherished dishes. The inaugural edition paid homage to pasta, showcasing the magic woven from just flour and water. Now, in the second edition kicking off in October 2023, Icons of Eataly sets its sights on pizza, delving into its history, preparation, and regional variations.

Book your table at La Pizza & La Pasta to discover the rich stories behind these timeless dishes and savor the authentic flavors firsthand.