Menu of the Week

Naturally leavened ciabatta with extra virgin olive oil, a very wet dough and a long fermentation. The crust is thin and crackles to the touch, the crumb open with large, irregular holes. Perfect for sandwiches, bruschetta and dipping in olive oil.

Naturally leavened Margherita focaccia with extra virgin olive oil, mozzarella, cherry tomatoes and basil. The dough is soft and open, the mozzarella melts over the tomato and the basil finishes it fresh. The house's most ordered focaccia, made for sharing at the table.

Naturally leavened focaccia with parmesan, rosemary, extra virgin olive oil and flaky sea salt. The parmesan toasts on the dough into a crisp, savory crust with nutty notes over a light, airy crumb. Pairs with Chianti, sparkling wine or a charcuterie board.

Naturally leavened focaccia with olive oil, cherry tomatoes, parmesan, rosemary and coarse salt. The dough is light and open, the crust crisp, the rosemary infusing the oil. Versatile: good with wine, as the base for sandwiches with prosciutto and burrata, or on its own.

Naturally leavened focaccia with extra virgin olive oil, fresh rosemary and flaky sea salt. The base is golden and crisp, the crumb light and airy, and the salt crystals crackle under the scent of rosemary. Serve warm with antipasti, beside a salad or with sparkling wine.

Naturally leavened focaccia with extra virgin olive oil, topped with mozzarella, calabresa sausage, red onion, rosemary and coarse salt. The dough rises tall and open, with a crisp edge and a bubbling topping. A meal to share, warm, at lunch or in the early evening.

Naturally leavened focaccia with pear, walnuts, brie, extra virgin olive oil and flaky sea salt. When warmed the brie turns creamy over the pear while the walnuts add crunch. Between sweet and savory, it pairs with Chardonnay or sparkling wine on an antipasti table.

Naturally leavened focaccia with fig, apricot, honey, extra virgin olive oil and flaky sea salt. The honey glazes and caramelizes the fruit while the salt crystals contrast the sweetness. Serve lightly warmed with goat cheese or brie as a dinner starter.

Naturally leavened focaccia with extra virgin olive oil, topped with mozzarella, parmesan, rosemary and coarse salt. The two cheeses bake together, the mozzarella melting and the parmesan browning to a crisp. Serve warm, as a starter or alongside soup.