Eataly's Foodie Theme Park Set to Open in November

Sorry Cinderella, we’re clearing our vacation schedule for this.

By Ethan L. Johns
August 30, 2017

Image: CAAB

August 30, 2017
— Imagine a place—a very large, 1,000,000-square foot place—where you can go to choose from 25 different restaurants, learn about Italian food and food production, hang out with livestock and avoid scary people dressed up as Mickey Mouse. If this sounds like a vacationer’s dream, then start booking your tickets to Bologna, Italy. FICO Eataly World is not your average theme park (in fact, it will be the “world’s largest agri-food park”), and it’s opening on November 15th.

Maybe you like to go on vacation to taste the culinary delights of a far-off land. Maybe you’re an academically-minded tourist who loves to learn. Maybe you just want to shop and go on rides. With 40 places to eat, classrooms offering up to 30 events and 50 classes per day, 40 production factories, nearly five acres of fields and stables and, of course, six educational “rides” (including “Man and Bottled Goods, which tells the story of wine, beer and olive oil), FICO appears to offer something for everyone, all while furthering Eataly’s mission to valorize Italian food culture through education and top-notch products. Entrance to the park will be free, although one should assume that the attractions inside will not.

The park was constructed on disused land controlled and provided by the city of Bologna, according to the Wall Street Journal, in the hope that FICO would draw tourist dollars and play a part in the reduction of Italy’s $2 trillion public debt. The company expects to create 3,000 jobs with the opening.

Positive public impact, delicious food and a prominent lack of Disney characters. What more could you ask for from a theme park?

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About Ethan L. Johns

Ethan is the Food News Writer at Genius Kitchen. An expert on the Parisian bistrot, he likes bitters and salted butters, and is no fan of dessert unless it's made with fruit. His hobbies include reading up on the history of borscht and attempting to roll perfect couscous by hand. Twits & Instagram @EthanLJohns