“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