Created eight years ago in Brooklyn, our sourdough starter is the foundation to our focaccia panini and pizzas here at Il Parco. This starter lives on in more than 20 countries, with each evolving and changing to offer something unique. Fed twice a day, everyday, by blending stone milled flour from the acclaimed Cairnspring Mills and 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 to 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 from 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 extend beyond our Focaccia to everything we offer at Il Parco. At the heart of our restaurant and infused in all our offerings is a love for San Francisco. Thrilled to share in the cultural heritage of the Presidio, we’re 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.