Southern Italian, Oven and Kitchen
From ancient wheat to pizza irregolare
Farina nyc is a concept tied to history and genuine ingredients. We use ancient grains from the new and old continents, grown in a sustainable way. Our dough is made from a carefully crafted blend of 7 different types of flour, so we can achieve the most flavorful and fragrant crust.
Our Oven, of Irish origin, built circa 1856 is a vital ingredient in giving life to such ambrosial creations.
We take inspiration from southern Italy where traditions are still prominent today, telling the story of simple and authentic food highlighted by the quality of the ingredients.
The Farina nyc pizza, better known as "Irregolare" takes shape naturally, a bit square, non round, is inspired by grandmothers and artisan bread makers.
Welcome to our Southern Italian homestyle kitchen.
Chef Antonio Pisaniello, former Michelin Star from his restaurant La Locanda Di Bu' in Nusco, Italy has a deep passion for wheat, flour and all its derivatives. Antonio has contributed to the safeguard of ancient grains in Italy, he has transmitted his passion all over the world, from ALMA school in Italy, to the Hong Kong International Cooking School all the way to the James Beard Foundation in New York. Today, he decided to become the creative artisan Chef behind Farina nyc.