Sourdough never tasted so good at The Smokaccia
This place is an open-kitchen restaurant that looks like a chef’s laboratory with innovative sourdough bread, homemade Italian herbs aroma, organic tomato sauce, and extra virgin olive oil. The smokaccia baked in smoked hickory wood makes it crispy on the outside and soft on the inside. The bread that is the leading game player is the origin of the word “Smokaccia”.
Smokaccia
a new word defined by Chef Luca Mascolo, who invented and built on Focaccia, a traditional Italian bread. Combining techniques and carefully selected ingredients to come out in his own style. Chef Luca mentioned that this word was inspired by Smoke + Focaccia, a bread made from fresh dough and round buns that resemble burgers. It takes up to 50 hours to ferment, proof and smoke the dough so that you won’t feel too full and it’s easier to digest!!
The bread, called Smokaccia, has an excellent texture, crispy on the outside and soft on the inside. And what I like the most is that the chef makes every sauce. Both homemade sauce and olive oil Balsamic vinegar is 6 years old, and it’s even more satisfying when you take a lump of Smokaccia with olive oil before chewing it. The chef recommends using our hands to eat.
Our best focaccia called Smokaccia!
It’s no surprise that Smokaccia won Thailand’s Favorite Restaurant 2022 award. Chef Luka himself was also awarded Koktail Magazine’s 2022 Culinary Scientist Award.
Advance booking is recommended
Our TH review, click here
Smokaccia info & reservations, click here
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