Our menuS

Our dough is made daily on site in the traditional Neapolitan way. We use fresh live yeast, a mix of Italian grains and it’s slow fermented twice up to 48 hours. This way it’s fresh and easy to digest with a puffy ‘cornicione’ (crust). Our pizzas are stretched by hand in the traditional shape of ‘ruota di carro’ (carriage wheel) always over 12” diameter. Our brick pizza oven was handmade for Farina by Italian artisans in the outskirts of Naples. The ‘biscotto’ (stone base) on which the pizzas are baked was crafted by arguably the oldest and the last artisan workshop of its kind. The ‘biscotto’ made uniquely with alluvial clay from the Campania region and fired in a wood-kiln allows for our pizzas to be cooked at a blazing 500˚C in a mere 60-90 seconds!