Front Burner: Focacce All Dressed Up for a Party
Il Buco Alimentari & Vineria in NoHo has a new executive chef, Preston Madson, who was at Barbuto and Freeman’s. And he has taken a new approach to focaccia. Working with Marco Riggi — a purveyor of some ancient strains of triticum wheat in Caltanissetta, Sicily — the restaurant is importing stone-ground organic timilia flour,…