With Pavè, three friends named Luca, Diego and Giovanni decided to follow their dream of owning a pastry and coffee shop. From breakfast to aperitivo, they serve homemade pastries and croissants, as well as a good selection of salads and sandwiches. The idea for Pavè's Panino all ’Amatriciana came to Luca while he was traveling in Rome. Inspired by the famous pasta all ’Amatriciana dish, he worked with chef Giovanni to create a sandwich filled with tomatoes, guanciale, onions and pecorino cheese, all between the sourdough bread they bake everyday. It's an unexpected Milan breakfast, but a truly satisfying one too. — of Daily Breakfast () and mkgallery's Around the World Network. From breakfast to aperitivo, Milan restaurant Pavè serve homemade pastries and croissants, as well as a good selection of salads and sandwiches.
[MUSIC] Hi, my name is Diego and I'm a chef and baker at Sufraga market. That is a project by David Dalangoni, maybe the most famous baker in Italy. We use flower from Italy Form the North and from the South. The south especially use semolina. And the North [INAUDIBLE], Rye and white flour. [INAUDIBLE] not yeast but we use all sour dough. And this is because We think that this is the best way. [MUSIC] [BLANK_AUDIO]