Davanti Enoteca Taylor Street

Description

What's on the menu? Davanti Enoteca focuses on sourcing the best products available from local farms and small vendors throughout the country. Following the model set by chefs and restaurants throughout Italy, it is most important to know where our food is coming from. Davanti Roots It was a Friday evening in early 2015, when a short, eccentric man with a thick Italian accent & bold smile strolled into the side door of Davanti Enoteca on Taylor Street. He introduced himself as Paolo (only one name needed) & insisted on talking to the chef which, on Friday night, was an impossible opportunity. Instead he left a sample of his burrata & the rest is history. Paolo Protti, a third generation cheese maker, came to the U.S. in the late 1980's from Naples, Italy, where he learned the art of cheese making as a child from his father & grandfather. Paolo's company, Famiglia Andreotti, operates their "cheese lab” in Monee, Illinois and is the first and only company in the Midwest to manufacture burrata by hand. His team of cheese artisans stretch and fill the cheese one by one each morning, then deliver their hand made delicacies to Davanti for our guests to enjoy.