Passing by squid ink tagliatelle and handcut pappardelle before meandering through an impressive salumi and formaggi display, I feel as if I’m lost deep in a market in Roma. As I salivate at the stunning arrangement of paninis––prosciutto cotto and fontina sandwiched between the mortadella and porchetta––I try to remind myself I am I am just steps away from Manhattan’s Madison Square Park. This 50,000 square foot formaggio and vino haven aptly dubbed Eataly is the first American descendent of the North Italian-based food chain, and a second U.S. location is scheduled to open its doors in Chicago this fall. Amid bowls of homemade pastas, colorful displays of seafood and meats, and vivid mounds of produce, I wander like a small child lost in an edible circus. Only at Eataly can you scopri le eccellenze di ogni regione d’Italia (discover the excellence of every Italian region) without ever leaving Manhattan. Salute!