After the closure of the takeout pasta restaurant on Boulevard Royal in February, a new Italian spot is opening over the weekend. Goodbye pasta, at Eccola Qua, it’s all about focaccia and pizza slices. Just days before the opening, we met Cristian Ruocco, pizzaiolo and main partner.
Homemade Tuscan focaccias
Cristian Ruocco is no novice in the field. Originally from Tuscany, he had his first restaurant in Italy for 8 years. Upon arriving in Luxembourg, he worked as a pizzaiolo at Come à la Maison and more recently helped open Il Tocco in Kirchberg. “It was time for me to open my own restaurant, with my recipes and style,” says the Italian. Eccola Qua is almost his signature. “I often say this phrase (which can be translated as ‘and here it is’) in my Instagram videos to introduce my product,” explains the chef, who has built a strong community on social media by posting videos of his pizza preparation.
The focaccia is handmade by Cristian according to a Tuscan recipe. “We don’t add salt to the dough, and it’s made with semolina flour, which makes it crispier and requires less olive oil, while still maintaining a beautiful golden color when baked,” explains the pizzaiolo chef expertly. The result? A crispy exterior and soft interior dough that can be enjoyed on its own. “In Italy, we even eat focaccia, simply with olive oil, for breakfast with a cappuccino!”
Stuffed focaccias and pizza by the slice
What’s the concept of Eccola Qua? Focaccias with varied recipes and pizzas sold only by the slice. “I offer 3 pizza bases: red, margarita, and white. Once the base is chosen, customers create their own pizza with the ingredients they want,” he explains.
For the focaccia, Cristian has developed 13 recipes, some classic and others more original. “Of course, we have the mortadella focaccia, but it’s served with a red zucchini pesto, or a Parma ham focaccia with fig cream,” he details.
All preparations are made by Cristian. Alone in the kitchen, the pace is expected to be intense for the young Italian, yet he’s not worried. “Waking up at 5 a.m. is normal for me!” So, he plans to prepare the focaccia and pizza dough fresh every morning. “If we run out of stock by 3 p.m., that’s fine. I’d rather say no to customers than prepare things in advance and compromise the quality.”
Pizza slices start at 6 euros (depending on the base and ingredients), and focaccias range from 9 euros to 18.50 euros (for the truffle focaccia).
A sunny terrace
The space isn’t very large but can accommodate 18 covers inside, although the concept is mainly for takeout. Orders can also be placed via Wolt and Wedely. “We’re also working on our own website to make online orders and then pick them up,” Cristian adds.
The standout feature of this location, aside from its very central location surrounded by office buildings, is its large terrace that can accommodate up to 25 covers. Thanks to this beautiful space, Cristian is considering staying open a little later on some evenings during the week, once the warm weather arrives, to offer a beer or an Aperol Spritz, of course paired with a slice of focaccia.
Cover pictures: @David Ghisa and other pictures: @v_osserva
