Amy Brandwein, Executive Chef and Owner of Italian restaurant and market, Centrolina, named one of the best restaurants in Washington, D.C., grows her culinary footprint today in the nation’s capital with the opening of her second concept, Piccolina.
Located in Downtown’s CityCenterDC and across the walkway from Centrolina, Piccolina is an Italian café and enoteca serving Brandwein’s highly praised interpretation of Italian cuisine, with a wood-fired oven at the heart of the culinary program. At Piccolina, Brandwein will also execute a robust, in-house bread program, featuring 10 rotating varieties of bread daily. Piccolina will be open daily and serve breakfast, lunch and dinner.
Inspired by the complexities of cooking over an open fire, Brandwein determined that the wood-fired oven would be the central cooking vessel at the café, as she knew that the simple cooking style would provide endless opportunities for her to prepare foods differently.
Inspired by Alice Water’s iconic egg spoon, Brandwein tapped Shawn Lovell of SL Metalworks to create custom crepe and omelet pans for the oven at Piccolina, equipped with a long iron handle. Once Scacce – a stuffed flatbread that originated in Sicily – was added to the menu, Brandwein traveled to the dish’s homeland to research and gain inspiration to serve her version of the traditional dish.
Finally, seeing Piccolina as her opportunity to explore the complex world of breadmaking, Brandwein attended bread baking classes at the San Francisco Baking Institute, where she honed her skills and thus, developed Piccolina’s bread program, which she will lead.
Piccolina. 963 Palmer Alley NW. Washington, DC 20268.
Did you know? Piccolina translates to “little one” in Italian.