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If you have been searching for a great Italian restaurant at a reasonable price

If you are looking for a unique place to entertain your friends or clients

Just want to enjoy a fantastic meal and a memorable experience with your loved ones at a moderate price?

You have found La Focaccia!

Owner/Chef Giacomo Zarcone has over 20 years fine dining experience.

My love for food started with my moms cooking. I come from a small sea-port village, my grand father was a fisherman and the catch of the day was the only fish that reached our tables. My dad owed a bakery in town and my love for specialty breads took off once in my high teens.

My career in the restaurant business in the U.S. started in the Little Italy area of San Diego, where I soon became the main chef for a popular local restaurant. My knowledge of fish and breads of course played a huge role.

At one point I decided to go back to college, so I ventured to the dining room. My food knowledge, enthusiasm, and now education in the hospitality industry helped me move quickly through the ranks. I soon became the General Manager of Tutto Mare (everything from the sea) in San Diego with a 400 seat capacity, a fine Italian sea food restaurant. Then Prego Ristorante, 350 seating capacity in Irvine CA. Now I had managerial experience, Italian cooking and fresh bread background. La Focaccia’s concept is a culmination of my journey from the Mediterranean Sea to the most eclectic restaurants on the West Coast.

Focaccia is a soft and spongy flat bread, we named our dream La Focaccia because we wanted to offer our guests great fresh baked bread for their paninis and with their meals. Our recipes derive from specialty dishes from throughout the Italian peninsula where we combine the freshest ingredients at moderate prices. We believed that Las Vegas needed a restaurant where you can have great food without putting a hole in your wallet.

~ Hours ~

Monday-Wednesday 11am-9pm

Thursday-Saturday 11am-10pm

Sunday 11:30am-8pm

Let us add a special touch to

your party or office function!

Please contact us for catering your next event!

(702) 650-9800 • contact@LaFocaccia.org

This video is hosted by John V. Donovan General Manager of wsRadio Las Vegas He is also the host of ‘Las Vegas is Talking’
Live Thursdays 2:00PM – 3:00PM PDT
702-260-8987 (Direct)
650-533-2526 (Cell)
www.wsradiolv.com
jvdonovan@wsradiolv.com

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The purpose of this short video is to present a normal and uncomplicated lambing for beginning shepherds.
Pregnancy in sheep lasts approximate 147 days.
About a week before her lamb is due, a ewe will have made a large udder, her vulva will become swollen and she will begin to take interest in other newborn lambs.
The lambing process in a ewe is divided into 3 phases.
Labor
Delivery
Cleansing

Labor begins with involuntary uterine contractions.
Strong uterine contractions force the fetal fluid-sacs up against her cervix and ply her cervix open.
A ewe in labor will become restless and she may separate herself from the flock and refuse to eat.
During labor a ewe may paw at the ground, bleat, circle or pace in a small area, making nibbling or licking motions.
She may lie down and get back up several times and will often raise her nose and stretch out her neck during contractions.

As the cervix begins to open, the lamb is pushed into the birth canal.
And often the waterbag, clear or blood tinged mucus or fluid will be seen at the vulva.
Sometimes a foot or the nose of the lamb may be poking out.

Delivery begins once the cervix is fully dilated and the lamb is engaged in the birth canal.
At that time the ewe will begin to actively strain and push.
Maximum supervision with minimum interference should be the philosophy at lambing time.
Try and keep the lambing shelter a relatively peaceful environment without lots of noise and confusion.
Animals can sense fear or panic and a calm shepherd or shepherdess makes lambing easier for ewes.
Sometimes a ewe will stop pushing if they become too distracted by humans, dogs or other sources of stress.
Often the best assistance a shepherd can offer a laboring ewe is to walk away and leave her alone for awhile.
It is usually best to allow ewes to make their own progress in their own time and to resist the temptation to pull the lamb away to soon.
It is important to appreciate that lambing is a process which has evolved over many thousands of years and need not be hurried.
And while sometimes things do go wrong, for the vast majority of ewes, lambing goes perfectly right.
The time it takes for a ewe to complete lambing will vary from ewe to ewe.
First time lambers may take considerably longer than older ewes.
In general, lambing will be complete within 1 to 1 ½ hours after the waterbag breaks.

The third and final stage of lambing is the cleansing.
Lambing is not complete until the ewe expels the placenta or the afterbirth.
The amount of time needed to complete the cleansing will vary.
Cleansing can take place almost immediately after the lamb has been delivered or may take up to 24 hours.
A nursing lamb will encourage further uterine contractions and this will hasten the cleansing.

The ewe lamb bond is critical for the survival of lambs.
The influence of hormones immediately before birth, together with the pain and pressure that the ewe receives while the lamb is in the birth canal stimulates a strong maternal instinct in a ewe.
The ewe has an instinct to lick the lamb dry and to protect it.
And by licking the lamb dry, the ewe encourages her lamb to breath, get up, to follow her and to join the world.

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