“Acquolina's team of chefs has fed Massimo Ferragamo, Giorgio Armani, and Princess Alexandra of Greece. Expect delectable hors d'oeuvre like quail-egg-and-paprika canapés and Parmesan tulips with prosciutto mousse; entrées range from spinach-and-ricotta gnocchi to filet mignon with aged balsamic vinegar.”

New York Magazine, Wedding Issue


 “Ermenegildo Zegna celebrated the opening of its New York flagship at 663 Fifth Avenue. Fine Italian foods catering/event company Acquolina took care of all the edible needs. A very discreet after-party was held at a private residence, and Acquolina prepared a seven-layer birthday cake for two hundred guests.”

Ermenegildo Zegna, Flagship Opening


“Not even master magician David Copperfield could conjure his way through the throngs of people waiting to get into the two-story Salvatore Ferragamo flagship store's launch. Models served Acquolina's Italian-inspired nibbles such a prosciutto roll with foie-gras and fig chutney on black-and-white trays. Dessert followed in the form of mini Italian gelato ice cream cones and warm chocolate cake.”

Salvatore Ferragamo, Flagship Opening


“To celebrate Bulgari's history of creative design, event planner Selmin Arat converted Paris Studios into a one-night, four-room Bulgari Gallery. New York-based Acquolina served up an assortment of Italian appetizers and fruit-inspired drinks. Although delicious, it was the presentation of the hors d'oeuvres themselves that satisfied more than the guests' appetites.”

Bulgari, Sparkles and Shines at Paris Studios