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Schiacciata Sourdough Sandwiches

Forno 48

Crafted with patience. Made to share.

Opening June 2026 · Paarl, South Africa

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From Tuscany, with love

The Art of
Schiacciata

Schiacciata — pronounced skyah-CHAH-tah — is a traditional Tuscan flatbread that has graced Italian tables for centuries. Its name comes from schiacciare, meaning "to press" or "to crush". In Florence, every forno — every bakery — bakes it fresh each morning and fills it simply: good bread, great ingredients, nothing more.

Unlike focaccia, schiacciata is thinner and crisped at its golden edges, deeply kissed with extra virgin olive oil. The dough is alive: a wild sourdough culture that ferments slowly and develops flavour that no commercial yeast can replicate.

At Forno 48 our dough ferments for a full 48 hours — which is exactly where our name comes from. We believe the best things in life take time.

🌾

Easier to Digest

Long fermentation partially breaks down gluten, making sourdough far gentler on the gut than fast-risen bread.

📉

Lower Glycaemic Index

Organic acids produced during fermentation slow carbohydrate absorption, preventing blood sugar spikes.

🦠

Gut Health

Rich in prebiotics and beneficial bacterial cultures that actively support a healthy microbiome.

48-Hour Ferment

Our starter is fed daily. The dough rests overnight, twice — no shortcuts, no additives, just time.

Mortadella and pistachio schiacciata sandwich
Baked every morning
Est. Paarl 2026
"The simplest things in life, shared with the right people."

Born from a
Friendship


Two friends. Two separate paths through Europe. One discovery that changed everything.

While studying and working abroad, we found ourselves drawn to the same places — narrow streets, small bakeries, tables full of people talking slowly over good food. Not restaurants, not events. Just ordinary mornings made extraordinary by honest ingredients and the company of people who matter.

Italy stayed with us. Specifically, the way a forno becomes a gathering place — where the regulars walk in without looking at a menu, where the conversation is the point, where nothing needs to be fancy for it to feel like the best meal of your life.

Back home, we realised something: you don't need to travel far to feel alive. The richest parts of life live in the connections you keep returning to — in old friendships that compound over time, and in the openness to find something worth learning in every new person you meet.

Forno 48 is our invitation to you. Come as you are. Stay as long as you like. Every person who walks up to our window holds something worth knowing.

Tuscany at golden hour
Prosciutto schiacciata sandwich
Paarl · June 2026

Be First
Through the Door

We're opening our first pop-up in Paarl in June 2026. Drop your email and we'll send you the exact date and location the moment we have it — plus first access on opening day.

Grazie mille. You're on the list — we'll be in touch.

No spam. Just the opening details and nothing else.

Win a Forno 48 Voucher

Design Your
Schiacciata


What would your dream Forno 48 sandwich look like? We want to hear it. The best submission will be made by our Italian chef, added to the opening day menu, and the creator walks away with a R2 000 Forno 48 voucher.

R2 000
Forno 48 Voucher
Winner selected by our founders & Italian chef

Submissions close 31 July 2026. One entry per person. The winning sandwich gets made and named on the menu.

Bellissimo! We've received your entry. Good luck!
Get in Touch

Say Hello


Whether you have a question, a suggestion, or just want to tell us about your favourite Italian memory — we'd love to hear from you.


WhatsApp
+27 72 497 1718
Follow Along
Location
Paarl, Western Cape
Grazie! We'll get back to you soon.