The New York Times announced our new Executive Chef, Preston Madson, as well as il Buco Alimentari's new focaccia program.  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, also known as tumminia, for focaccia. Read more about about Chef Preston and the focaccia at the New York Times.