Encounters that inspire
LITTLE BIG DISCOVERIES
The Langhe, late 19th century. In a farmhouse in the province of Cuneo, calves with striking musculature are born. Thus begins the story of the Piedmontese Fassona breed, today one of the most important cattle breeds in Italy. This lean, delicate, and top-tier meat teaches us that true nobility is about taking away, not adding. You don’t just cook it; you revere it.
Red meat as a religion, unfiltered.
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Come and try it!
Don’t call it focaccia. It’s a treasure chest. Naturally leavened, made with ancient grain flours, and with a breathable, open-crumb structure. The golden crust crunches under your teeth while the inside embraces every ingredient like a hug.
This dough is the perfect base for holding rich sauces and generous toppings. Every piece is handmade, with patience and respect for tradition.