The Smokaccia Laboratory is an informal fine dining lunch restaurant, where everything revolves about 'The Smokaccia". 

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Smokaccia is a new type of sourdough bread invented over the course of ten years by Chef Luca Mascolo. 

This bread takes 50 hours of preparation, it is made with 100% natural yeast, is very tasty, crunchy and lightly cold smoked.  

While being taken care of with a warm welcome by restaurant manager Massimo and host Netty, with our open kitchen it is possible to observe The Special Smokaccia varieties being made with special fine dining techniques by Chef Luca and his team.  

On the menu there are Smokaccia's with lobster,  wagyu, vegan, pork-belly the signature burrata Smokaccia, and more. 

Besides these Smokaccia specials there are desserts made in front of you, as well as fresh juices, illy coffee, coffee mock-tails, fresh teas and special beers and wines. 

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Opening times: 

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All days open from:     10.30 am - 6pm  

Tuesdays:                        closed 

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For reservation call:    0931794489

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