The entrepreneur from Piedmont who’s making the best food in Italy known even outside the Italian borders, thanks to a brand – Ca’Puccino, that is – which is more and more widespread, with now 16 branches from Sicily to England, from Rome to Milan passing through Bologna, Parma, Florence and Alessandria.

Ca’Puccino also means six shops in London, among which the one at Harrods or the other, inside Heathrow airport. In fact it also means Petra.

Because when the brand – that obviously began as a café but then extended its offer to include high quality Italian cuisine – decided to create a menu that would include homemade bread, pizza and focaccia, the meeting with the flour produced in Vighizzolo d’Este, the headquarters of Molino Quaglia, was predictable.

To use a slogan, the “f’s” in Ca’Puccino were once three, namely food, forniture [supplies] and fashion, thanks to the choice of exporting the image of contemporary Italy, finding the perfect union of good food, interior decor and fashion. Today a new “f” has been added: “flour”.

Duccio Orlandini, group executive chef of Ca’Puccino says: 

«Italian clients are fond of bread and pizza. They know these products and you cannot deceive them. Therefore, the choice of bakery products to offer with our panini and focaccias was carefully designed. With Petra we managed to find the balance of flavours and nutrition we were looking for. We worked hard in an important development of the end product, exchanging ideas and suggestions to present focaccias, panini and pizzas that would be perfectly fragrant and soft».

So today at Ca’Puccino in Italy they serve focaccia with Prosciutto di Parma matured 18 months, stracciatella cheese and basil, or with baked cherry tomatoes, rocket salad and burrata.

In England with prosciutto and buffalo milk mozzarella or with roasted chicken breast, avocado, cherry tomatoes and lettuce. While the pizza at Petra is made with cherry tomatoes from Pachino, fiordilatte and basil, often chosen as a starter, to be shared among the guests at the beginning of a meal that continues with the best Italian dishes and flavours.


Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=568

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