Passion, tradition and authenticity are the secrets to making bread with love. Inspired by these values, our bakers set to work every day, preparing their artisanal baked products with the utmost dedication. Carefully selecting the raw materials and working them to perfection, to create delicious fresh products daily that will please any palate.
Amedeo’s baked goodies
The Amedeo Restaurant, located in the Esquilino district in the heart of Rome, not only stands out for its choice of fresh, quality ingredients in its dishes, but also for its devotion to the ancient art of baking. Every day, we bake our finest products to satisfy our customers at both lunch and dinner:
Focaccia: the food of the gods
Everything starts with a good Focaccia, a delicacy that dates back to the Phoenicians, Carthaginians and Greeks, who used barley, rye and millet flour in the dough and cooked it over a fire.
In ancient Rome the Focaccia, whose etymology derives from the Latin word focus (“fire”), was offered to the gods and later, during the Renaissance, was served alongside wine at wedding banquets. Although it is similar to bread, it is a richer and more substantial speciality thanks to the addition of fats, oil or lard, used in the dough or for seasoning.
Greatly appreciated by travellers and fishermen, it seems the Focaccia also owes its birth to the long nights of baking, where bakers cheated time by placing pieces of unleavened dough directly on the oven floor, which, when cooked, were eaten with vegetables, cold cuts or cheeses.
For us at the Amedeo Restaurant, making Focaccia means revisiting this ancient tradition, by carefully selecting the ingredients to make a fresh and tasty bakery product.
Grissini: a speciality from Turin
Grissini (breadsticks) are one of our most delicious artisanally baked goods: the famous long strands of crispy bread are loved by both young and old. The Amedeo Restaurant brings its fresh Grissini to the table, alongside appetisers, paired with cured meats and cheeses, or simply instead of bread.
The name “Grissini” comes from the word gherssa, a traditional bread from Piedmont, similar to a French baguette. In fact, legend has it that Grissini were born in Turin in the second half of the seventeenth century, at the hands of Antonio Brunero. The famous baker invented this dry bread for the young Duke Amedeo of Savoy, who could not digest a soft inner bread crumb.
Breadstick dough is similar to that of regular bread, but its long and narrow shape bakes more evenly and, given the thinness of the dough, results in a final product that resembles bread crust, free from a doughy crumb and therefore more digestible.
Our ingredients, type 00 flour, water, yeast and salt, are true to the 17th century tradition: simple yet carefully selected.
Fresh bread: simplicity on the table
Bread is by far one of the simplest foods, requiring only flour, water, yeast and salt. Yet it is also one of the most important, as the perfect accompaniment to numerous dishes: making it a fundamental element in Western cuisine.
Fresh, fragrant bread is one of the greatest culinary delights and we at the Amedeo Restaurant know this well, which is why we never fail to include it among our artisanal baked goods. Our bread is “fresh”, because we prepare it using one continuous process, without interruptions for either freezing or deep-freezing, and is free from additives or preservatives.
Likewise, the raw materials are not preserved but used immediately and the flours are carefully selected to guarantee the quality of fresh bread, strictly oven baked to offer our diners the pleasures of a unique flavour.
Companions of taste
Perhaps not everyone knows that the word “companion” comes from the Latin cum-panis, literally ‘one who breaks bread with another’. Amedeo bakes bread in its ovens with the idea of sharing it with its restaurant diners, its true companions of taste. So now you can feel at home anywhere, even in the centre of Rome. Our fresh and artisanal baked goods fill our restaurant with the smells and flavours of past traditions, but above all the joy of simple and genuine cuisine.
