The built-in oven attracted me to create a restaurant in this space; this might be one of the oldest brick ovens in New York City, dating back to 1865.
Growing up in Italy gave me a sensitivity to the power of fresh ingredients and grains, which I focus on for all my baking projects.
We sourced both local and imported ingredients carefully, which ensures the quality and uniqueness of each pizza we create at Farina.
Each pizza is baked more like bread due to the low oven temperature, leading to an irregular shape and unique texture that we pride ourselves on.
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