I'll make these observations. So far as thickness, Amoretti claims 2.5mm. Mauviel claims 2mm and 2.5mm for iron and stainless steel handles and, in this size pan I think, 2mm for the bronze handle model. Pretty close to even there.
I take "handmade" to mean hand beaten. Copper has a peculiar quality that it hardens as it is beaten and, as it's worked, eventually gets too brittle and has to be reheated in order to work it further. There's experience and skill involved. I do not know the details of Mauviel's manufacturing methods, but I would presume them to be more consistent than Mexican hand work.
Amoretti is tinned interior. It will eventually need to be sent off to be retinned, and some degree of care is needed to avoid hastening that day. Mauviel is stainless steel lined, which means almost totally nonreactive and no retinning. (Yes, all my copper happens to be tinned, but I don't find Mauviel at the flea market.)
The prices are both in the $300 range. Amoretti, a 3-quart pan, is $312. Mauviel's 3.2-quart saute pan of similar diameter is MSRP $392. That's no difference at all over the lives of the pans.
The "graving" on the Amoretti embosses through to the interior, as I would expect for what I imagine is really stamping. Whether this will have any effects during cooking I can't say.
The options for other than bronze handles on the Mauviel is attractive, since one option is stainless steel, which should not get so blazing hot as bronze tacked onto a copper pan. And cast iron handles might be something of an improvement, while retaining some traditional look.
For my money, I'd spend it on the Mauviel. The engraving is pretty, but copper cookware is so danged visually impressive anyway, and the plain exterior should be easier to polish. I have a suspicion I'd be messing around a lot trying to get caked Barkeeper's Friend powder out of the engravings.
