When the doors open and the light flickers on the white marble, the eye is lost: in the gold, in the glass, in the little sweets kept like jewels behind immaculate counters. The time to embrace the space with your eyes Damiano Carrara he renamed it «Atelier» and we find ourselves seeing how little this all resembles a traditional pastry shop. The restaurant, the first that the chef has ever opened in Italy, seems, rather, a luxury boutique: one of those in front of whose windows one can only dream.
A gigantic golden logo, the intertwining of a “D” and a “C”, stands out on the main facade of the Atelier, while other smaller ones glitter in the windows. The floor, white, is occupied in the center by a cabinet for exhibitions. But behind the glass there is not what the mind would think it could find. In Lucca, beyond the black gate of via Matteo Civitali 559, open to the public from Saturday 2 October, there is the universe of a chef who has been able to combine tradition and innovation, territory and research.
Damiano Carrara Atelier, an enchanted place where sight, never smell, can be deceived, is the culmination of a thirteen-year career path. “And it is the perfect recipe to really let you into my world”, said Carrara, who for his Italian debut, carried out in “one of the most difficult moments in modern history”, the pandemic, has chosen his hometown, Lucca. Beyond the shop windows of the Atelier, there is everything that the judge of Bake Off Italia he learned and invented: le traditional cakes, the perfumes with which he grew up, the frangipane creams and the shortcrust pastry, the ingredients of his land, Tuscany, then the United States, discovered at twenty-three. American Pie, like Arachidella – told together with the desserts available in the gallery above – evokes distant worlds and traditions. And others talk about the fresh cakes, the single portions, the praline, works of art that to eat them almost becomes a sin.
The line of desserts of the Atelier, updated based on seasonality and the availability of ingredients, it is the daughter of life and curiosity, of travel, contamination, research. Gluten-free and partly lactose-free, manages to combine flavors and experiences with each other, building new castles on the fashions of taste (see the entry “pistachio”). Thus, avocado discovers pink pepper, tiramisu meets citrus fruits and Pane e Olio, complete with saffron olives, becomes sweet.
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