Created 8 years ago, our sourdough starter is the "Focaccia Foundation" of our panini and pizzas here at Il Parco. This starter lives on in more than 20 countries, evolving and changing to offer something unique in each one. Fed twice a day, every day, and blended with California-grown and milled flour, along with California-sourced olive oil and sea salt, our focaccia dough is 100% naturally leavened and completely ambient temperature-proofed. The latter helps make our focaccia not as sour, but rather more lactic and savory—luckily for us, San Francisco has the perfect climate for this!

From there, our focaccias feature various toppings, including our homemade stracciatella and mozzarella, California classics such as Cowgirl Creamery’s Mt. Tam cheese and Cypress Grove’s Humboldt Fog, cured meats from Berkeley’s Fra’ Mani, a marinara sauce made from Northern California's Bianco DiNapoli tomatoes, California pistachios, and more!

This focus on quality, local ingredients extends beyond our focaccia to everything we offer at Il Parco. Inspired by co-owners Eduardo and Sylvia Rallo and their love for San Francisco, we're thrilled to share in the cultural heritage of the Presidio and proud to dedicate ourselves to the community by sourcing local ingredients and retailing goods from Bay Area-based businesses—all supported by our team of San Francisco locals.

Check out our Partners & Suppliers: SF Made, La Cocina, Equator Coffees, Fra’ Mani Handcrafted Foods, Cairnspring Mills, Recchiuti, Bianco DiNapoli, Cowgirl Creamery, and Greenleaf.