New York Times: Focacce All Dressed Up for a Party

New York Times: Focacce All Dressed Up for a Party The New York Times announced our new Executive Chef, Preston Madson, as well as il Buco Alimentari's new focaccia program. Working with Marco Riggi — a purveyor of some ancient strains of triticum wheat in Caltanissetta, Sicily — the restaurant is importing stone-ground organic timilia flour, also known as tumminia, for focaccia. Read more about about Chef Preston and the focaccia at the New York Times.

AT HOME WITH VITA x Olivia Muniak

AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us. Olivia Muniak is a che...

AT HOME WITH VITA x Lidey Heuck

AT HOME WITH VITA is a monthly interview with artists, designers, and friends who inspire us. Lidey Heuck is a food w...

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