Encounters that inspire
LITTLE BIG DISCOVERIES
Turin, 1824. There’s something magical about roast beef. Seared and flavorful on the outside, tender and pink at the heart: a perfect contradiction. It arrived from England, carried by the winds of the Grand Tour, and settled in the 19th-century Piedmontese salons, among the House of Savoy and their historic cafes. Every slice is a promise: a journey, an adventure, an emotion that takes hold of us and never lets go. It is nobility, it is tradition, it is passion.
Don’t cut it, caress it. And then, take a bite.
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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.