New restaurant Semifreddo group – Focacceria on Patriarch’s Ponds
The format of the new institution is unusual.
The stylish, but discreet interior of Irina Glik at the same time resembles the Parisian brasseries of the 50s, a solid American diner and Basque hamoneria. Deceptively simple chairs – direct reference to the European catering of the mid-twentieth century. But a small bakery corner next to the entrance clearly hints at family ties with other Semifreddo group restaurants.
Acquaintance with the menu of thought “about something more” than just “Italian gastrobar” only confirms. It is quite possible to call it Best of Italia: Chef Andrea Galli and brand chef of the Semifreddo group Nino Graziano managed to squeeze into different places in Italian geography with a short map.
At least – gastronomic. Fritto misto from Piedmont, Parma ham, milanese turkey fillet, Sicilian sea bass and other Italian specialties make the concise menu very representative. In addition to the expected variety of focaccia, several types of pizza and pastes are prepared here – including, at the request of the guest, gluten free. At the same time, classic Italian dishes coexist with the author’s, which is typical for all restaurants of the group.
One of the focaccia chips is homemade sausages and ham from chef Andrea Galli. These are the most sophisticated Parma ham Kulatello, three types of sausages: spicy, salami felino, salami fabriano, as well as coppa, mortadella and pancetta of beef and pork. In addition, there is a large selection of cheeses, and fresh mozzarella and buratta are made by Italian cheese-makers and are delivered here daily.
The quintessence of the highest quality Italian cuisine – this is how you can briefly describe the essence of the new project of the Semifreddo group, known for its flawless and authentic establishments.