外滩五号 尊享西式招牌美食
托斯卡纳鸡肝冻 Tuscan Chicken Liver Terrine
Terrina di Fegatelli di Pollo
无容质疑这是托斯卡纳菜系的经典前菜－托斯卡纳鸡肝冻，也称鸡肝酱佐烤薄片面包，鸡肝冻薄片面包（黑鸡肝酱），或者托斯卡纳鸡肝酱（托斯卡纳烤薄片面包），是当地的各家意式小厨菜单上的‘常客’，更不用说在特殊节日里，每个托斯卡纳家庭的餐桌上。
这道菜可能看起来不是最养眼的，但却是最经典的传统托斯卡纳菜色，他的亮点在于它的美妙，实在的味道。当你咬下去的那一刻，它纯朴，低调的摆盘就变得无关紧要了。当然少不了盐渍凤尾鱼和驴蹄草；略咸的风味也是托斯卡纳菜的标志。Artusi在他1891年所著的食谱里写下了这些说明，加上培根和风干的牛肝菌 – 对于现在来说都是非正统的食材。
在ATTO PRIMO，相比传统别具风味，质朴的做法，我们的版本会更精致一点。我们也会在呈上前配上烘烤薄片面包。可以尝试和冷盘风干肉与佩科里诺干酪一起享用。另外，配上一杯年份不久的桑娇维塞红酒，能瞬间让您呼吸到佛罗伦萨的空气。
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学习食物，食物历史，美食。我不放过任何品尝美味的机会，有些美食令人钦佩，有些则惊艳震撼，有些是前卫厨师或是米其林厨师，稀有珍贵的食材或是复合风味，各类美食指南，杂志，包括葡萄酒鉴赏。
置身于高端烹饪餐饮世界就如身处于旋转木马一般，有时轻松的翻越山丘，有时却如把你打入地狱。因此当我在宁静的家中时，我会经常烹饪一些简单，古老的风味。通过传统的风味把我的记忆带回到我的家乡和至亲至爱的人身边。美食滋润我们的精神甚于我们的身体。
比如金枪鱼，芸豆，洋葱色拉，我决定放入ATTO PRIMO的菜单。这个配方源自非常传统和朴实的意大利民间。当夏季来临第一次豆子长成，洋葱丰收的时节，这道简单而时令的菜肴就经常出现在我的餐桌。传统的方式是当隆冬来临我们通常用陶罐放入干豆子长时间在壁炉上炖煨或是放在木炭烤炉，通常是面包烤好之后，充分利用木炭的余温。
芸豆金枪鱼色拉包含用橄榄油预先腌制的金枪鱼。炖的熟软的豆子，甜洋葱，以及遵从意大利古法传授我们的，生鲜意式金枪鱼薄片。
正如达芬奇的名言：朴素是优雅的终极形式。
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.
外滩五号 上海市黄浦区广东路20号2楼 2/F, 5 THE BUND, No. 20 Guangdong
Meat Stuffed Agnolotti Piedmont Style, VealJus & Black Truffle Sauce Agnolotti Monferrini, Sugo di Vitello al TartufoNero
无论我在哪家店工作，这都是我编写菜单的第一道菜色。
意式肉饺是一种意大利饺子，类似意式馄饨，在皮埃蒙特地区比较常见。对我来说，也是一种对“传统”的表现。当然，非常美味 ！
由火烤的肉类制成，一般传统都是3种：牛肉，小牛肉和猪肉。加上菠菜，鸡蛋和帕尔玛奶酪，最后用两片扁平的意大利面团把这些食材“包裹”起来。这些饱满柔软的面团小枕头结构精炼，能给我不小的成就感。传统的做法上，有四种酱汁来陪衬意式肉饺：鼠尾草配上黄油酱，烤肉酱配纯肉填充的口味，红酒或只是肉汤。
我们的版本会更精炼，风味十足肉汁饱满的烤牛肉，鼠尾草碎和松露酱。这是我个人乐于呈给任何宾客的一道意式面食。
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，这是一道很传统的罗马菜色，旨在“鲜活入口”。融合当地的本土风味和新鲜原产的食材，意式香煎火腿小牛肉结合了黄油，白葡萄酒，菲力小牛肉，帕尔玛火腿和鼠尾草，为您的味蕾演出一场精彩绝伦的交响乐。
洋蓟，马铃薯和意式面疙瘩就像“蛋糕上的草莓”一样完美的呈现了拉齐奥地区的本土风味。
在我们的炉子上缓缓烹煮这道冒泡的经典拉齐奥菜色，很快就能让这些美味的菲力“跃入”您食指大动的餐盘。
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
香草意式浓缩咖啡是一种我无法抗拒的意式甜品／饮品。咖啡与Gelato意式手工冰淇淋：两种食材的完美融合！最初的做法是把一勺奶脂丰富的Gelato手工冰淇淋浸入一杯浓香醇厚的单份意式浓缩咖啡中。
最初的做法可能已经很完美了，但在ATTO PRIMO，我们还添加了滑顺的，别具风味的榛果和香草卡仕达酱，咖啡蛋黄霜，榛果碎粒和布里欧修面包脆屑。最后倒上一份香醇浓厚的咖啡。
用这份醇厚的甜品为已经足够满足的晚餐做个完美的收尾。
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：外滩五号 上海市黄浦区广东路20号2楼
2/F, 5 THE BUND, No. 20 Guangdong Road, Shanghai, 200002, China
预约电话Reservation： 8621 63280271