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Zagat: Eataly's Take on the Crepe, the Donut, and the Sugarless Dessert

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Eataly puts its spin on favorite Italian desserts. NY1's James Mulcahy filed the following report.

Today, we're seeing what's up in the pastry department of Eataly, starting right here at their new Nutella bar.

When the perpetually popular Italian marketplace decided to make a change in the space that formerly housed its wine shop, they decided to go all out with a Hazelnut-flavored Italian staple.

"Nutella is something that you cannot not give to our babies. We grow up with Nutella," says Eataly Pastry Chef Katia Delogu.

The Nutella bar has it's own entrance on 23rd Street, and it opened to lines down the block. The preparations available at the counter are simple: a light and fluffy crepe drizzled with the signature ingredient is the most popular option.

"Crepes are the most popular because it's different. Brioche is OK, I mean, everything is good, but crepes is something that is, like, made at the moment and people love that," says Delogu.

If you want to further satisfy your sweet tooth, there are other new things hidden throughout Eataly.

Show up on Tuesdays to get one of the 40 fresh made bombolone, an Italian donut available at the Lavazza coffee counter.

I ask Delogu how a bombolone is different than a donut.

"It's not really, really, really different," she says."It's the way that we make it in Italy that makes it a bombolone. We fill it up with pastry cream."

You can always hit up the regular dessert counter, which has put a new focus on gluten and sugar free options.

I suggest you go dessert hopping. You can start with a bombolone, go get some Nutella, and then end up at the regular dessert counter for a final snack—three desserts in one place.

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