Eataly; or...

...Contemporary Italia Harnesses 19th-Century French Les Halles, and Brings it all to America: When thinking of Italian cuisine, pizza is not something that comes to mind. It's popular ItaliAmerica. But not what I think of when thinking of all the wonderful Italian dishes that vary from region to region (even any idiot knows the incredible variety from the south to JJ's northern goat-chasing ranges). Still, it's probably a good marketing idea for this Atlantic article to begin with great pizza as symbolic of great Italian. But why not steak Florentine? Nevermind.

Let me know if you guys want this in your e-mail in-box. Speak up too, Pepe, and I'll fire it to JJ and he can forward it.

Here's kind of an Earthy excerpt: Though many of the goods at Eataly are organic, the greater emphasis is on shortening the distance from farm to market. Solving transport logistics took up a good deal of the three years of planning before Eataly opened. The extensive development was underwritten by Eataly’s founder and owner, Oscar Farinetti, a local entrepreneur made very good and a longtime fan of Slow Food. Signs throughout the market point out products that are in season, that come from close by, and that are protected by Slow Food. You can fill your completely biodegradable plastic shopping bag (it even has a use-by date, showing when it starts biodegrading) with artisanal food at prices comparable to those you would pay if you visited the food producer—and much lower than those at gourmet boutiques, previously the only other places you could count on finding it. This is fancy food—the rustic, carefully raised, simple stuff that costs a fortune these days (think of Whole Foods)—at prices nonfancy folk can afford.