It’s all about SCHIACCIATA for lunch with a special type of bread that originates in Florence, Italy where one of the owners Giovane grew up. The bread is baked for these types of sandwiches, which looks like a crispier version of focaccia and it’s then filled with meats, vegetables and/or cheeses and spreads.
I tasted through much of this new lunch menu.
‘nduja, soppressata, red pepper tapenade, peperoncino sauce, scamorza cheese, arugula; this was one of my favourites and it had some heat. This one had a side of their Panzanella salad.
roasted zucchini, frisée, tomato, onion, artichoke crema, pea shoots, balsamic; another favourite and this one is vegan. This one had a side of the Pappa al pomodoro.
speck, gorgonzola, cherry tomato, lettuce, fig jam; surprisingly this one was very tasty, with a side of their Patate arrosto.
18 month prosciutto di Parma, porcini crema, arugula, fontina cheese
mozzarella fiordilatte, tomato, lettuce, basil, balsamic
Pappa al pomodoro — a tomato based soup with bread almost crouton like chunks, is delicious.
Tiramisù – rich and delicious topped with an amarena cherry.
By: Richard Wolak