The house-made fior di latte is best in class, a cheese that arrives on most of Farina’s 14 pies. ![]() Also in play: Chef/partner Antonio Pisaniello’s (previously of Italy’s La Locanda Di Bu’) seven-grain dough mix, sourced from near and far, studied fermentation and temperature, abstractly structured, square shape and terrific toppings. That near-double-century brick baby is one important part of the equation used to create some of the city’s best recent entrées to the cuisine category. ![]() What was once beloved Pizza Moto under the thunder of the Brooklyn-Queens expressway has emerged once more as a popular Brooklyn pie destination, only a couple of months after opening.įarina in Red Hook uses the fan-favorite previous tenant’s august oven (originally intended for bread baking) to produce irregolare pizzas the likes of which the warm, welcoming newcomer notes originated in Naples many years ago.
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