Making a virtue of necessity: the aperitif in the focacceria of Salvo Lo Porto. Attentive to product quality, price and in line with the new timetables
In hard times like these, you need to sharpen your wits with alternative service and catering proposals. Just like the owner of the Focacceria Sant’Agostino, Salvo Lo Porto, the first focacceria inaugurated in the historic center of Turin in 1997 and which has never closed for holidays since.
Since 1997 Lo Porto has been making focaccia, pizza and farinata, a real point of reference for lovers of cheese focaccia, the classic Genoese, perfectly made farinata, crunchy outside, soft inside, but also pizza in pan, a workhorse, thin pizza, so fashionable in the late eighties and early nineties.
The focacceria at the time of the restrictions for Covid-19
In times of closures and lockdowns, Lo Porto invented theAperitif in focacceria: from 23 October, starting at 4 pm and up to 6 pm you can also think of this place for a different snack, a pre-dinner, thanks to popular aperitifs with freshly baked focaccia and wine for 6 euros.
There are three proposals to choose from: farinata cooked in a wood oven, Cheese Italian Pizza Bread is classic Genoese focaccia paired with a glass of Pigato and Vermentino from Bio Vio, Ribolla I Clivi or Nebbiolo d’Alba from Albino Rocca.
"Popular Aperitif", explains Salvo Lo Porto, "is the way we want to respond to this period of crisis that is affecting everyone. Every person has the right to be able to afford a good piece of hot pizza in the center of Turin and we, while always doing it, have decided to propose an alternative offer while maintaining the attention to quality raw materials that have distinguished us since our openness, but also trying to meet the possibilities of all .
Two types of focaccia prepared with organic flours: the cheese one, consisting of two thin sheets cooked in a copper pan without yeast and made with stracchino to which extra virgin olive oil is added before cooking; there Genoese classic which has a minimum leavening of 8 hours before being spread in an aluminized pan where it rests for another three hours. There farinata, on the other hand, it is made with organic chickpea flour and is baked in a copper pan directly in the wood-fired oven which has a mixed cooking with beech and olive wood.
Salvo Lo Porto has opened, over the years, two other places: one in Piazza Castello, in 2001, with an interesting offer of street food; in 2013 the Focacceria in via Lagrange, specialized in processing with mother yeast and round pizza.
In 2009 he enlarged the restaurant in via Sant’Agostino, with the addition of tables and a proposal of typical dishes of Piedmontese cuisine (green anchovies to name one) and rotisserie, with rooster cooked in a wood oven.
The three focaccerie of Lo Porto belong to the brand Focaccerie Gran Torino created by the Turin pizza maker: Focacceria Sant’Agostino (via Sant’Agostino 6), Focacceria Reale (piazza Castello 153) and Focacceria Lagrange (via Lagrange 11 / f).
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