Born in Sicily and experienced across continents, Alessandro D’amico blends heartfelt tradition and global flair at Amici by Enrico Bartolini. Drawing on his Italian roots and Michelin-level experience, he reimagines classic dishes with a modern touch. His kitchen is dedicated to sustainability, collaboration and inspiring young chefs, all while crafting authentic cuisine for Bali’s discerning diners.
by Rai Rahman Indra
E : How did you begin your career as a chef, and what paths led you to the role of head chef at Amici by Enrico Bartolini?
A: My career started in Italy in the hotel industry when I was 17 years old. For the first 11 years, I worked across Italy, from north to south. After that, I realised the world was big, and I wanted to explore it. I moved abroad to work in Dubai and then in Taiwan. I felt good there, but my desire for knowledge and to discover new places led me to the Maldives. Eventually, I found my way to Bali to work with Chef Enrico Bartolini.
E : What made you choose Bali, and how does the island influence your Italian cooking?
A: I visited Bali for three weeks in 2019 while I was in the Maldives, and I really enjoyed it. I never seriously thought about living or working here until I was drawn by Chef Bartolini’s name. As everyone knows, he’s a legendary Italian chef. When a great chef calls you, you cannot say no. Plus, being from Sicily, I feel a connection to this beautiful island. It seemed like the perfect place for a new challenge, and here I am today.
E : What is it like working with Chef Enrico Bartolini, and how do you balance his vision with your style?
A: He is a charismatic person. He is kind, always has a smile and offers encouragement even when mistakes are made. I worked with him in Italy for three weeks, just before coming to Bali, at Mudec, a three-Michelin-star restaurant. I was nervous at first. Chef Bartolini values good quality over-elaborate manipulation of food; he believes in showcasing the best qualities of the ingredients.
E : What does the contemporary classic mean to you when you are creating the menu?
A: It means providing a genuine experience of Italian food – something my mom or grandmother would make at home – but presented in a modern way. In today’s age, especially with social media like Instagram, aesthetics matter; we aim to make everything visually appealing.
E : In what ways do signature dishes like La Mia Parmigiana represent your culinary journey?
A: La Mia Parmigiana is a traditional dish from Sicily and embodies my culinary roots. It represents what we strive for at Amici: honouring my mom’s recipe while adapting it for a modern presentation, utilising the ingredients available here in Bali.
E : Are there any new ideas or projects that you are excited about at Amici?
A: We have exciting plans in the works. We’re considering expanding the Amici brand throughout Indonesia, and possibly even beyond. We are actively working on these developments.
Ravioli alla Vaccinara
Ingredients:
For the Oxtail Sauce & Filling:
- 500g oxtail, cut into sections
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- 1tbsp tomato paste
- Olive oil
- Fresh rosemary, thyme and bay leaf
- Salt & pepper to taste
- Secret spice blend (chef’s mix)
- Water or beef stock
For the Ravioli pasta:
- 200g semolina
- 50g double 00 flour
- 8g salt
- 10g water
- 10g olive oil
- 180g egg yolk
For the Taleggio Sauce:
- 150g Taleggio cheese, rind removed
- 100ml heavy cream
- 20g butter
- Salt to taste
For the Kale Purée:
- 100g fresh kale, stems removed
- Ice water for blanching
- Pinch of salt
Method:
- Prepare the oxtail sauce: In a heavy pot, heat olive oil and sauté carrot, celery and onion until soft and aromatic. Add tomato paste and cook for a minute. Then, add oxtail, herbs, spices and enough water or stock to cover. Simmer for 3–4 hours until the meat is tender. Remove the oxtail, shred the meat and set it aside. Reduce the sauce slightly, as this will be the base.
- Make the ravioli: Prepare pasta dough by mixing flour, eggs and a pinch of salt. Knead until smooth, then let it rest for 30 minutes. Roll out thin sheets and cut them into desired shapes. Fill with shredded oxtail, seal the edges and set aside.
- Prepare the sauces: For the Taleggio sauce, gently melt the cheese with cream and butter over low heat, stirring until smooth. For the kale purée, blanch kale in boiling water, shock in ice water and blend until silky.
- Cook the ravioli: Boil the ravioli in salted water for 2–3 minutes until al dente.
Plating:
- Spoon a layer of warm oxtail sauce onto the plate. Neatly arrange ravioli over the sauce. Drizzle with Taleggio sauce and add dots or smears of kale purée for contrast. Garnish with microgreens or a crispy kale chip for added texture.
Exquisite Taste Volume 48
Amici by Enrico Bartolini
W : amici-bali.com
IG : @amicibali
