Modena

Italian restaurant · Downtown

19

@eater

"At Modena, chef John Melfi considers focaccia one of his signature items. Like at Fiola Mare, Modena includes focaccia as a bread course with both dine-in and takeaway meals. Melfi’s starts with a family recipe and uses a combination of Caputo flour and a flour ground on-site using wheat sourced from Next Step Produce in Charles County, Maryland. It ferments with fresh yeast for a few hours and after baking gets garnished with extra virgin olive oil, sea salt, and Parmesan that’s aged for at least 24 months." - Lisa Ruland

Where to Find D.C.’s Finest Focaccia - Eater DC
Modena [official]

Corner of H and, 1100 New York Avenue NW, 12th St NW, Washington, DC 20005 Get directions

modenadc.com
@modenadc

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