Nicholas and Dan are very active in the media and their opinions are sought after for a wide range of topics - social, health and wellness, and education, to name a few. Below are a few selected articles and videos that highlight their expertise and culinary acumen.
Narritive.ly. The Sultan of Olive Oil. "Do you remember how to do this? It’s going to be loud, but that’s okay,” warns Nick Coleman. We’re sitting at Del Posto, the celebrity chef Mario Batali’s Italian restaurant in the Meatpacking District, as he guides me through a tasting of two olive oils, one Tuscan and one Sicilian. A piano plays in the background...more
Crain's New York Business. Heart of Glass. Dan Amatuzzi took his first sip of wine at age 6 at one of his family's big Italian Sunday dinners while growing up in New Jersey. His love affair with the drink deepened during a semester in Florence while in college. So today, as wine director of Eataly, Mario Batali's Italian food empire on lower Fifth Avenue, he is living his dream...more
Seriouseats.com. Tips on Finding the Best Olive Oil with Eataly Expert Nicholas Coleman. I first met Nicholas Coleman at the first ever New York International Olive Oil Competition in April at the International Culinary Center. It was an exciting event, with the who's who of olive oil (and there is a who's who of olive oil!) there in spades. Hundreds of hopeful olive oil producers had entered their products—their babies...more
Foxnews.com. Region Matters When Picking Wine For Health Benefits. With over 1,000 bottles to choose from inside the wine shop in Eataly, an Italian marketplace in New York City, it’s easy to feel overwhelmed. And when talking health benefits, not all wines are created equal. The region really matters. “With the reds, we're going to stay in the North, Northeast (of Italy),” said Dan Amatuzzi, Eataly’s wine director...more
Profile in Obsession: a look into the mind of Eataly's olive oil sommelier. In a back corner of New York's Eataly...is the olive oil section. In it, you'll find over one hundred different kinds of olive oils: delicate, buttery oils; sweet, grassy oils; spicy, peppery oils that make you cough the moment they hit the back of your throat. Holding court is Nicholas Coleman, Eataly's Chief Oleologist...more
GQ. The Short Order: Chef Mark Ladner's Guide to New York City. I'm obsessed with olive oil - I have no less than 20 at a time - and my friend Nick Coleman is the olive oil sommelier at Eataly, and he is a piece of work. You've never met a bigger oil geek in your life. He lives for oil! If you just go to Eataly, he's there and he'll give you a taste of as many things you want to try, and you've never met anyone with more exuberance than this guy...more
Food and Wine. Team Batali's Vegetable Challenge. "I can eat a pound of lettuce," he [Ladner] claims. "I can, too!" says Batali. In the spirit of friendly competition F&W invited them each to create three recipes that showcase vegetables. F&W then enlisted Dan Amatuzzi, wine director at Otto, to offer pairing suggestions...more
La Cucina Italiana. Table Olives 101. Italy gets plenty of acclaim for its diverse, first-rate olive oils, but we'd like to take a moment for the olives that aren't pressed into fragrant, savory oil: their table olives. Italy has more than 500 olive varietals, says Nick Coleman, the olive oil specialist at Eataly's New York City store, though some are used only for making oil...more
Forbes.com. 30 under 30: Food & Wine. Amatuzzi is the wine director at Eataly, where he sources the wines for the restaurants and the wine shop and teaches food and wine classes at its food schools. He published his first book, Italian Wine For The Student, at 26...more
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