Created patiently by master baker Marco from Piedmont. Mixed from the renowned ‘00 flour,’ yeast and fresh spring water. The focaccia alla cipolla is baked for exactly 21 minutes until golden brown, after spreading and shaping with longing sea salt, roasted onions and fine olive oil.
Nutritional values per 100 g Energy 1817 kJ (432 kcal), fat 13 g, of which saturates 2.7 g, carbohydrates 64 g, of which sugar 2.2 g, protein 10 g, salt 1 g
Crispy focaccia made from the finest wheat flour with extra virgin olive oil, salt and onions – a hearty treat for people who want to treat their guests to something special. Or a cosy evening for two.
Our pickled porcini mushrooms, semi-dried cherry tomatoes and caponata go perfectly with these focaccia. Serve with a good piece of Parmigiano Reggiano and a hearty Italian white wine – and Italy is on your doorstep.