Focacceria Nazionale

In Ancient Rome ‘panis focacius’ was flatbread baked in a wood-burning oven. Working closely with some of the best focaccia bakers from across the world, they’ve re-created the same traditional textures and techniques, including mixing by hand and fermenting for three days. The focaccias will be served by the slice and feature a seasonal menu such as fior di latte mozzarella, tomatoes and basil, salami and ricotta.

Italian craft brewer Baladin offers beer in each Italian Alley arch with an IPA or pale ale to complement the dishes. 

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