I first introduced Roman Foccacia at our new Pane Fresco in the city of Vaughan, last May. I discovered Roman Focaccia during a quick visit to Rome with my wife, daughter and our dear friends Steve and Saxon Lambert. On a sunny November day, we walked to Campo Fiori in search of a famous bakery called Forno Roscioli. It was here l discovered the famous Pizza a Taglio (by the slice) as soon as you walk into the bakery, you notice a woman (employee) holding a “big chef’s knife” over a beautiful pizza, 6 ft long, the pizza comes bianco or ross, fresh out of the oven!  You motion with your hands how big of a piece of pizza slice you want, then with one swift move, she chops it and wraps it up for you!  The slice is weighed. It is delicious & light.  I was so excited after seeing this! I have spent over a year developing the right dough to be able to offer this here at Pane Fresco. The pizza dough I saw in Rome is made with a flour called Doppo Zero (which is hard to find in Canada)  The reason it is called “Zero” is because it is a very soft and low protein flour, it must be able to stretch from two feet to six feet the dough should be full of nice irregular cell structures & almost melt in your mouth! l believe it is delicious & I can’t wait until you see it and taste it. I know it will be hard to keep up with the demand for this Roman Foccacia.  We will be selling this by the slice and whole pizza but not the six foot version. My version will be approximately three feet by nine inches and will come in a specially designed pizza box made for us by the great guys at Formcor in Burlington!

Our new website design has just launched and we are very excited to share with you all the great photos and videos from Panefresco events. Take time to come back often as we will be adding lots of great information and video content to our new website.

Thanks
Marc Albanese