The « Focaccia » was the typical food Italian travellers and sailors brought with them on their journeys; loved by all people on-the-go and enjoyed by young and old.
At the ATELIER, Paolo Amadori created a stunning link between « street food » and elegant solutions of mouthwatering combinations with cold cuts, sauces, gourmet cheese and the eccelence of regional Italian products.
Fresh tomatoes, Mozzarella di Bufala and Pesto alla Genovese
Mozzarella di Bufala, Mortadella, Burrata cheese and Black Truffle
Parma ham, Stracciatella cheese and Balsamic Vinegar
Veal carpaccio, Tuna sauce and capers
Bresaola, fresh goat cheese and artichoke hearts