外灘五號 尊享西式招牌美食
托斯卡納雞肝凍 Tuscan Chicken Liver Terrine
Terrina di Fegatelli di Pollo
無容質疑這是托斯卡納菜系的經典前菜－托斯卡納雞肝凍，也稱雞肝醬佐烤薄片面包，雞肝凍薄片面包（黑雞肝醬），或者托斯卡納雞肝醬（托斯卡納烤薄片面包），是當地的各家意式小廚菜單上的‘常客’，更不用說在特殊節日裡，每個托斯卡納家庭的餐桌上。
這道菜可能看起來不是最養眼的，但卻是最經典的傳統托斯卡納菜色，他的亮點在於它的美妙，實在的味道。當你咬下去的那一刻，它純樸，低調的擺盤就變得無關緊要了。當然少不了鹽漬鳳尾魚和驢蹄草；略鹹的風味也是托斯卡納菜的標誌。Artusi在他1891年所著的食譜裡寫下了這些說明，加上培根和風乾的牛肝菌 – 對於現在來說都是非正統的食材。
在ATTO PRIMO，相比傳統別具風味，質樸的做法，我們的版本會更精緻一點。我們也會在呈上前配上烘烤薄片面包。可以嘗試和冷盤風乾肉與佩科裡諾乾酪一起享用。另外，配上一杯年份不久的桑嬌維塞紅酒，能瞬間讓您呼吸到佛羅倫薩的空氣。
Arguably the defining Tuscan antipasto,chicken liver paté crostini, known as crostini di fegatini, crostini neri(black crostini), or crostini toscani(Tuscan crostini), is a constant on themenus of every trattoria in the region not to mention the tables of everyspecial occasion, in a Tuscan home.
It may not be the prettiest dish, but likemost traditional Tuscan dishes, the focus is on flavor good, down to earthflavor. One bite and its rustic, humble appearance won't matter. Saltedanchovies & capers, are present; they provide that trademark Tuscansaltiness. Artusi instructs making the dish his 1891 cookbook, along withpancetta and dried porcini mushrooms - unorthodox ingredients now.
ATTO PRIMO version, a bit more delicate thanthe flavorful, rustic one you'll usually see on tables today. We do serve itaccompanied by slices of toasted bread together. Try it together with a coldcut platter, and wedges of Pecorino. Wash it all down with a young Sangiovese,and you're halfway to Florence.
Tonno, Fagioli e Cipolle Mixed Beans Salad,Finely Sliced Red Onion，Raw Tuna
我的人生三分之二是在學習食物，食物歷史，美食。我不放過任何品嚐美味的機會，有些美食令人欽佩，有些則驚豔震撼，有些是前衛廚師或是米其林廚師，稀有珍貴的食材或是複合風味，各類美食指南，雜誌，包括葡萄酒鑑賞。
置身於高端烹飪餐飲世界就如身處於旋轉木馬一般，有時輕鬆的翻越山丘，有時卻如把你打入地獄。因此當我在寧靜的家中時，我會經常烹飪一些簡單，古老的風味。通過傳統的風味把我的記憶帶回到我的家鄉和至親至愛的人身邊。美食滋潤我們的精神甚於我們的身體。
比如金槍魚，芸豆，洋蔥色拉，我決定放入ATTO PRIMO的菜單。這個配方源自非常傳統和樸實的意大利民間。當夏季來臨第一次豆子長成，洋蔥豐收的時節，這道簡單而時令的菜餚就經常出現在我的餐桌。傳統的方式是當隆冬來臨我們通常用陶罐放入幹豆子長時間在壁爐上燉煨或是放在木炭烤爐，通常是麪包烤好之後，充分利用木炭的餘溫。
芸豆金槍魚色拉包含用橄欖油預先醃製的金槍魚。燉的熟軟的豆子，甜洋蔥，以及遵從意大利古法傳授我們的，生鮮意式金槍魚薄片。
正如達芬奇的名言：樸素是優雅的終極形式。
I spent two thirds of my years studying food,food history, gastronomy. I tasted everything I could, sometime veryappreciated, sometime impressed as well shocked. Cutting-edge chefs, Michelinstars, rare and precious ingredients, flavor combinations, guides, magazines,wine tastings.
The world of haute cuisine and catering is acarousel, on which is nice to climb, but that sometimes makes your head spinand your life a truly hell. So, in the quiet of my home, it happens that I cookvery often simple food, ancient flavors, that have the taste of poverty andtradition, foods which bring my memories back to my hometown with my closestones. Foods that nourish the mind more than the body. Simple foods, greatflavors, combinations of humble ingredients always at the base for a goodresult.
As a tuna, beans and onion salad, which Idecided to present on our menu at ATTO PRIMO. This recipe comes from a poordish of Italian tradition, a simple dish that often appeared on my tables veryrefreshing during summer time when the first beans and onion where harvest anda bit more heavy during winter times when we were used to use dry beans insteadalways simmering in a terracotta pot (called Tôfeja in Piedmont Language) onthe stove or in the wood fire oven (common practice after the bread was baked,in order to use the heat of the oven until last minute)
The dish included preserved tuna in oliveoil, boiled beans and sweet onion like tradition teach us, with a “surplus of athin raw tuna carpaccio.”
As Leonardo said: simplicity is the greatestsophistication.
外灘五號 上海市黃浦區廣東路20號2樓 2/F, 5 THE BUND, No. 20 Guangdong
Meat Stuffed Agnolotti Piedmont Style, VealJus & Black Truffle Sauce Agnolotti Monferrini, Sugo di Vitello al TartufoNero
無論我在哪家店工作，這都是我編寫菜單的第一道菜色。
意式肉餃是一種意大利餃子，類似意式餛飩，在皮埃蒙特地區比較常見。對我來說，也是一種對“傳統”的表現。當然，非常美味 ！
由火烤的肉類製成，一般傳統都是3種：牛肉，小牛肉和豬肉。加上菠菜，雞蛋和帕爾瑪奶酪，最後用兩片扁平的意大利麪團把這些食材“包裹”起來。這些飽滿柔軟的麪糰小枕頭結構精煉，能給我不小的成就感。傳統的做法上，有四種醬汁來陪襯意式肉餃：鼠尾草配上黃油醬，烤肉醬配純肉填充的口味，紅酒或只是肉湯。
我們的版本會更精煉，風味十足肉汁飽滿的烤牛肉，鼠尾草碎和松露醬。這是我個人樂於呈給任何賓客的一道意式麪食。
Wherever I work, this is the first dish listwhen it’s time to write a food menu.
Agnolotti are Italian dumplings, resemblingravioli, typical to the region of Piedmont. Therefore representing a sort of“institution” to me. Furthermore they are really GOOD!
They are made of roasted meats, traditionally3 varieties: beef, veal & pork. Spinach, eggs & parmesan are added to completethe opera. The filling is then “cuddled” between two layers of flattened pastadough. The soft pillowy cushion of each filled pasta pocket is texturallysublime and a personal triumph for me. Traditionally, there are four saucesused for Agnolotti: Sage and Butter Sauce, Roasted Meat Sauce for the meatfilled version, red wine or red wine and broth, and broth on its own.
We do serve with a very reduced and flavorfulbeef jus, chopped sage and truffle paste.
This is pasta that I am proud to serve toanyone.
Veal Saltimbocca, Roasted Artichokes, BakedSemolina, Gnocchi Saltimbocca di Vitello, Carciofi Arrosto, Gnocchi alla Romana
香煎火腿小牛肉，這是一道很傳統的羅馬菜色，旨在“鮮活入口”。融合當地的本土風味和新鮮原產的食材，意式香煎火腿小牛肉結合了黃油，白葡萄酒，菲力小牛肉，帕爾瑪火腿和鼠尾草，爲您的味蕾演出一場精彩絕倫的交響樂。
洋薊，馬鈴薯和意式麪疙瘩就像“蛋糕上的草莓”一樣完美的呈現了拉齊奧地區的本土風味。
在我們的爐子上緩緩烹煮這道冒泡的經典拉齊奧菜色，很快就能讓這些美味的菲力“躍入”您食指大動的餐盤。
Saltimbocca alla Romana is a quintessentiallyRoman dish which means literally “jump in the mouth.” Unifying the localflavors of the region into one luscious offering, Saltimbocca alla Romanacombines butter, white wine, fillet of veal, prosciutto and sage in a complexsymphony for the taste buds.
Artichokes, potato & gnocchi alla Romanaare like the “cherry on a cake” to implement Lazio region flavors.
With one whiff of this classic Lazio mainstaybubbling away on our stove, it won’t be long before every last fillet has“jumped” from the pan onto your inviting plate.
Coffee-Hazelnut “Affogato” “Affogato”Caffè-Nocciola
香草意式濃縮咖啡是一種我無法抗拒的意式甜品／飲品。咖啡與Gelato意式手工冰淇淋：兩種食材的完美融合！最初的做法是把一勺奶脂豐富的Gelato手工冰淇淋浸入一杯濃香醇厚的單份意式濃縮咖啡中。
最初的做法可能已經很完美了，但在ATTO PRIMO，我們還添加了滑順的，別具風味的榛果和香草卡仕達醬，咖啡蛋黃霜，榛果碎粒和布里歐修面包脆屑。最後倒上一份香醇濃厚的咖啡。
用這份醇厚的甜品爲已經足夠滿足的晚餐做個完美的收尾。
Affogato al caffè is one Italian dessert /drink I can never resist. The coffee and gelato connection: 2 ingredients, theperfect match… It’s originally made with a scoop of creamy gelato drowned(affogato) in a warm shot of rich aromatic Italian espresso.
It could be already perfect as it is but atATTO PRIMO we enrich it with a smooth and flavorful hazelnut & vanillacustard, coffee meringues, hazelnut, crumbles & crunchy brioche. Then ashot of thick coffee is poured on top.
The result is a very rich dessert perfect tocomplete an already satisfying meal.
地址Address：外灘五號 上海市黃浦區廣東路20號2樓
2/F, 5 THE BUND, No. 20 Guangdong Road, Shanghai, 200002, China
預約電話Reservation： 8621 63280271