Sitting next to Paola Musolino at Piazza di Po restaurant, she told me more about Eataly, this sensational temple to food and wine that’s put Torino on the culinary map. “They are planning to open in Rockefeller Center in New York,” she told me. Then I asked her about Slow Food and what that’s all about. “It’s about five pillars, ” she began, “Local food, in season food, food that’s endangered, sustainable food and ecologically right food. “
This all manifests itself in a great big collection of food areas that are unequalled in quality and variety, especially of Italian only products. The selection of hanging proscuitto di Parma was endless, a row of these fine big pig legs, sliced thin as an appetizer.
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