“Focaccia can’t be rushed.”
It all started with bread. I come from a family of bakers, and in Rome I learned the craft alongside true masters: slow fermentation, good ingredients and, above all, your hands.
With Da Vinci I wanted to take that heritage a step further — study every detail, perfect every recipe, until the focaccia becomes a small masterpiece. More than food: a little piece of Italy, served warm.