Ecci pane! Italian food gods to open bakery on Kent Ave

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One of the visionaries behind one of Manhattan’s best Italian restaurants now wants to change the way you think about bread forever.

Alberto Avalle, who was one of the founders of the revolutionary Il Buco 16 years ago, will open a bakery, restaurant, and specialty foods complex, Pan Y Rosas, on Kent Avenue in April. His new partner is Felipe Avalos.

“Someone needs to make the best damn bread in New York and our goal is to be that person,” said Avalos. “I don’t think people have seen a bakery the way we’re doing our bakery.”

The partners hired a master baker with experience at Bouley and Balthazar, two of the city’s most-popular restaurants, and are shipping two wood-burning ovens from Italy this week.

Ovens are one thing, but good bread starts with great grain. At Pan Y Rosas, bakers will grind their own flour from organic spelt, kamut and other whole grains from New England in a stone mill.

The specialty shop will also feature cured sausage from heritage pork from Vermont, olive oil imported from Italy and pressed just for the store’s specialty shop, and a well-curated cheese display. Unlike a traditional fromage shop, you won’t see 20 varieties of Pecorino Romano, but one variety: the best Pecorino.

“If I’m going to sell you Pecorino, I’m going to sell you the best Pecorino known to man made by two sisters, fifth generation, from the hills of Umbria, that’s totally biodynamic,” said Avalos. “They make the most fabulous Pecorino you’ll ever eat.”

As lively as the bakery and specialty shop is, one should not overlook the 80-seat trattoria, which will feature Mediterranean-style cuisine from Umbria in Italy and Galicia in Spain, and include a roof deck with striking views of the Empire State Building and the Williamsburg Bridge.

Avalle stresses that the restaurant will focus on the “purity” of Mediterranean ingredients cooked in a classical, artisanal manner. Expect a lot of pork.

“We’re purists here,” said Avalle. “If it has more than two or three ingredients, a little sage and rosemary, it isn’t Italian anymore.”

Updated 1:13 pm, January 25, 2011: Corrects an earlier misimpression about Felipe Avalos.
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Reader Feedback

John Cassanos from Noho says:
Since it has been reposted on other sites that this is an il Buco project, I would appreciate it if you could clarify that Alberto Avalle has not been affiliated with il Buco for 10 years.
This project has no association with il Buco of any kind. Thank you.
Jan. 24, 2011, 1:45 pm
kevin from williamsburg says:
you cant beat a nice bit of fresh french baguette
Jan. 24, 2011, 5:48 pm
sg from wbrg says:
Wonder what "Ecci Pane" means. pane=bread but "ecci" does not mean anything I know in Italian.

Italian is my first language....
Jan. 25, 2011, 12:13 pm
andrea from bedstuy says:
ecci doesn't mean anything but I guess they wanted to say "ecce" and in latin would be "here it is bread"
March 11, 2011, 8:33 pm
Lola from noho says:
Well Avalle created Il Buco he might bot be there anymore but he is one of the greatest minds in the restaurant scene, with or wothout his first creation
April 16, 2011, 3:12 pm
sola! from noho says:
goog luck with Avalle as a partner!!!
April 24, 2011, 2:12 am
roscoe from australia says:
i know this peccorino and have just spent time on the farm at fabri in Umbria just outside of montefalco. This is one of the last of the original families left doing this raw style cheese and they milk twice a day. At present they have walked the sheep over the hills to Assisi for the summer so they are getting protection for the sheep from Wolves by having maramar guard dogs. they have a wonderful wild foods walk....think i got it off their site
June 9, 2011, 12:10 am
no knead bread from rego park says:
Most important element's of this project Alberto Avalle and the Baker left this project long time ago.good luck to avalosh with out a front man and the master baker.
Dec. 17, 2011, 10:44 pm

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