Tired of the same old omelets and French Toast for your weekend brunch? Ambrogio15 on North Pacific Beach’s Turquoise Street has ushered in a Milan-style brunch that sets itself apart with authentic Italian style. As of April 29, each Saturday and Sunday between noon and 3 p.m. you can explore a brunch menu strongly influenced by the Milano culture of Ambrogio15’s Italian-born founders Giacomo Pizzigoni, Andrea Burrone and Luca Salvi.Menu highlights include Scrocchiarella Nutella e Banana, a crunchy focaccia bread filled with Nutella and banana, topped with homemade whipped cream, served with maple syrup and best considered Ambrogio15’s Milan-style answer to traditional Nutella waffles and pancakes; Mini Calzone Salsiccia e Uovo, filled with San Marzano tomato DOP, mozzarella fiordilatte, imported Italian sausage and egg; and Pizza Prosciutto Cotto e Uovo, topped with mozzarella fiordilatte, imported prosciutto cotto and a sunny side up egg. Rounding out the experience is a selection of additional breakfast pizzas, breads and salads as well as seasonal organic sorbets from La Jolla’s Bobboi Natural Gelato. During brunch, Ambrogio15 will offer mimosa, Bellini and Rossini cocktails for $7-8 and bottomless mimosas at $16 per person. Dining duos can also take advantage of a brunch combo featuring choice of shareable entrée, two brunch cocktails and dessert for $34 – one of the best deals in town for the quality and ambiance.The secret to many of their delicious dishes is the dough. Starting with stone-ground, organic Petra flour from the Molino Quaglia, located in Veneto (North-East part of Italy). The dough is then fermented to allow it be digested easily. The end result is nutritious with much fewer calories and fat than typical pizza dough. Above, the Foccacia di Recco, a soft foccacia filled with imported crescenza cheese served warm with honey.Reservations are available by calling Ambrogio15 at (858) 291-8650 or booking online at www.ambrogio15.com.
Previous PostJune 2 is National Donut Day
Next PostA Sweet Mompreneur: Q&A with Joann Leo of Pastel Bakery