Brian and I would like to send you love letters, invites to special events and menu updates, sound good?
Coppa is a European style café/bistro serving lunch, dinner and weekend brunch. Rooted in tradition with a constant eye towards the future. Our name, “Coppa”, refers to a salt cured pork shoulder, aged like prosciutto but for less time. Know as the “poors man prosciutto”. Coppa is less expensive then prosciutto but just as delicious. We hope you enjoy!
|Hours of operation:
Monday and Tuesday ~ closed
Wed and thurs. ~ 11am to 7pm
Frid and sat ~ 11am to 8pm
Sunday ~ 10am to 4pm
Dinners available after 5pm every day
Brunch all day Sunday, No Dinner on Sunday
1300 South Milton Rd #107
Flagstaff, AZ 86001
|In order to rest our small team, we close during the following times throughout the year: The first 2 weeks of January, the last 2 weeks of May, and the month of November. Sorry for any inconvenience.|
Brian’s passion for food and culture began at age 15 with travels through Spain. As a Spanish major at NAU, he spent his junior year in Granada, Spain. While there, he worked weekends and vacations in a traditional Spanish tavern where he cooked and studied classic Spanish cuisine.
After graduating, Brian knew that cooking was his future. He sold his car, took a small loan from his uncle and enrolled at a culinary school in Costigliole d’Asti, Italy. It was here that he met his future wife and partner, Paola Fioravanti.
He spent a year working for Moreno Cedroni, chef and owner of La Madonnina del Pescatore, a Michelin 2 star restaurant on the coast in Senigallia, Italy. Out of cash and a valid visa, he spent the next summer at a farm to table restaurant in Connecticut. Wanting to return to Europe, he was offered a job in an avant garde restaurant in Barcelona, Spain, that combined classic Catalan flavors with modern/molecular technique. After 18 months, he and Paola Fioravanti moved to San Francisco to marry and continue their careers together.
It was under the tutelage of Daniel Humm at the Campton Place, San Francisco, where Brian was given the foundation from which to grow. Chef Humm is a technique driven master of French cuisine. He was awarded 4/4 stars in the San Francisco Chronicle. For two years, Brian worked his way up through every position in the kitchen. When Chef Humm was offered the job as chef of New York’s Eleven Madison Park, he was quick to move Brian with him as sous chef.
The challenge of fine dining, in a city as demanding as New York, was the step up he was looking for. It was this experience that helped him to become a chef, not just a cook. After a stint at L’Atelier de Joël Robuchon in New York, Brian was offered an amazing opportunity to open a brand new, high level restaurant in Boston; he couldn’t resist. He brought classic Italian food with modern technique and was awarded high praise from the local press.
Brian returned to Flagstaff, where he and Paola opened the Piano Room. A speakeasy style bar/gastro pub. Although challenging and fun, Brian wanted to return to a food focused establishment where he and Paola could create. Coppa Café, a European style café that serves classic food with a personal touch began in July, 2011.
A native of Brazil, Paola has worked in restaurants since the age of 18. The daughter of a Italian-born father and a Brazilian-born mother, Paola’s childhood was deeply influenced by these two cultures. She discovered her love of pastry while working at DOM, a restaurant in Sao Paolo. In an effort to further connect with her Italian roots, Paola moved to Piemonte to attend culinary school. During this time she worked at the Michelin two star La Madonnina del Pescatore in Senigallia and the Michelin one star Al Palazzo in S’Ermete di Santarcangelo.
Wanting to further her education, Paola moved to Barcelona where she spent a year in the kitchen of Espai Sucre, which is credited for creating the concept of the modern dessert restaurant. There, Paola learned how to create and structure a balanced plate and experimented with innovative techniques. Her next stop was half-way around the world to San Francisco where she had the opportunity to work with Lionel Walter, Aqua’s Alsatian-born Pastry Chef. Over the course of two years in the kitchen together, Lionel provided Paola with an invaluable education in French pastry technique. In 2006, Paola moved to New York to work in the kitchen at L’atelier Joel Robuchon.
In 2007, Paola was named Pastry Chef of New York’s Eleven Madison Park. At Eleven Madison Park, Paola presented classic flavor combinations in unexpected ways, creating dishes that elevated ingredients by playing with different textures and temperatures.
In 2010, Paola and Brian moved to Flagstaff Arizona to open a Cocktail bar named the Piano room.
In 2011 they decided to leave the bar scene behind and go back to cooking. They opened up Coppa Café were she makes European pastries from scratch.
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