Martinelli invites you to let yourself be transported and delight in its artisanal bakery, pastry and 100% Italian gelato creations, made with organic, imported and quality products.
Martinelli proposes a trip to the different regions of Italy without leaving the city, through its creations made on the day, with top quality ingredients and designed to enjoy breakfast, snack, lunch or a hearty brunch. In its five locations, Carlo Contini, a partner and Italian gourmet who has extensive experience in the field at a national and international level, honors and replicates the recipes of his native country.
To make this gastronomic journey authentic, the menu changes with each season. What does not vary is the high level of pastry preparations from different regions of Italy, made with top quality ingredients, such as agro-ecological eggs, organic national flours, premium butter and imported ingredients such as chocolate, cocoa, Nutella and pistachios. . All of this is combined in each of its establishments so that the diner feels in Italy, but with the Buenos Aires touch that distinguishes it.
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The ideal is to start with the pasticceria section, which first of all seduces with the Barozzi cake, a traditional dessert from the city of Vignola in the Emilia-Romagna region, based on chocolate, coffee and almonds; the cannoncini, which can be ordered with different fillings, such as pistachio, Nutella, pastry or dulce de leche; the zepolla Di San Giuseppe, traditional from the Campania region, a fried donut-shaped sweet that can be ordered filled with pastry cream and chopped almonds, or with pistachio cream and chopped pistachios. And you can’t miss the stop at the cannoli, a classic from the Sicilian region, which consists of a crispy fried tube filled with ricotta cream, which has its classic version with chocolate chips, oranges and cocoa, but another option is to order it with pistachio cream, pastry cream, Nutella, and even a version of tiramisu.
Savory lovers can also feel in the European country thanks to the piadina Romagnola, a type of flat bread that originated in the Emilia-Romagna region, and at Martinelli you can order it filled with raw ham, fior di latte, arugula and homemade tomato, or stuffed with natural ham, fior di latte, tomato, lettuce and mayonnaise. Focaccia, on the other hand, is distinguished by being very crispy on the outside, soft on the inside, and you can choose its Di Parma version – with raw ham, fior di latte and artichokes –, Romana – with porchetta and tomato paste – , Vegana –with roasted broccoli, hummus and arugula– or Di Tonno –with tuna, tomato, olives and mayonnaise–.
In this journey of flavors that Martinelli proposes, gelato could not be missing from their menu, and here they prepare it with a traditional Italian recipe that differs by containing less fat and incorporating less air, which generates a much softer and creamier product. The menu features more than 24 flavors, with TACC-free and some vegan options. They can be ordered in cones or cups of different sizes and the distinctive detail is that they are served in the shape of a flower. The favorites are the ones with pistachio, Nutella, Patagonian fruits, coconut with dulce de leche, sambayón and the one with lime, orange and mint.
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To accompany each of these preparations, there is Italian specialty coffee, with classic alternatives such as espresso, macchiato, decaffeinated Americano or cappuccino. But they also offer affogati, an espresso that is poured directly over a scoop of ice cream, melting it a little and creating a perfect combination of flavors. The favorite affogati are the Sicilian – espresso coffee with pistachio ice cream, whipped cream and chopped pistachios – and the Torinese – espresso coffee with sabayon ice cream, whipped cream, cocoa and hazelnut.
Addresses: Conde 1001, Colegiales; Malabia 1779, Palermo; Leandro N. Alem 852 (Carriage Market), Retiro; Av. Dr. Honorio Pueyrredón 874, Caballito; Iberá 2484, Nuñez.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
