Everything started at
Lazagne, a concept take-away restaurant
created by Vilco Guermandi
and styled by Maria Donata Papadia,
running in Amsterdam since 2009.
Looking for a complement in our
menu, a few years ago we found
this amazing focaccia from
the Sibellini Mountains, a natural park in Central Italy.
The dough is leavened 24 hours
using only natural ingredients,
water from the mountain springs
and full of pure extra-virgin olive oil,
then hand-stretched and baked in
authentic Italian wood-fired ovens.
We started to import it and use
it in our shop
but combining it with our
sauces, that were always simmering on the counter, was a match
made in heaven.
Adding fresh produce from our
kitchen like ricotta, aromatic herbs and more... was the next
The result is the catalyst for a
new project that guarantees
a quick dish of exceptional
quality and taste at a fair price.
Easy to enjoy, easy to manage and
easy to duplicate.
Fokaz means focaccia on Mars.