come in options of plain sea salt; red pesto and pancetta; wild oregano, onion and parmesan; and rosemary and garlic,which I tried. It was soft and seasoned to perfection.
Aside from dunking the bread in olive oil and balsamic vinegar, I stuffed it with panelle (chickpea fries). I have to warn you, it’s damn addictive.
For the mains, I tried the chicken (red) as well as the Flying Chicken Focaccia sandwich, which was a handful to hold on to as it was stuffed with lettuce, tomato, sauces and a generous amount of chicken. Yes, it was focaccia overkill at this stage, but I couldn’t help myself.
However, for those craving something other than chicken, you can try the baked lasagne or the recently added porchetta (succulent roast pork in an apple balsamic and Marsala reduction). I nibbled on a few pieces that came out of the oven and they weren’t kidding about the mouthwatering part.