Pizzeria Farina sits on Main Street just off the the Georgia Street Viaduct, sharing the same neighbourhood as Ba Le and Campgnolo. Farina joins the growing league of Neapolitan style pizza restaurants in Vancouver. Luckily, pizzas made from scratch, with quality ingredients, and a little heart never really go out of style.
(Above: the Chefs at Pizzeria Farina get busy doing their thing under a sea of pizza boxes.)
Inside, it’s immediately apparent Pizzeria Farina’s limited spacing is geared towards a quick turnover. But despite that, the country house decor complete with bar height, wood top long table and fixed gear bike as an ornament is a calming yet bright space.
Simplicity reigns supreme at Farina — from the basic, uncluttered setup to the bare menu scrawled on a piece of unfurled butcher paper hanging off a roll on the side of the wall.
(Above: the Funghi — fresh mushrooms, mozzarella, parmesan, red onion, and arugula.)
Case ordered the Funghi. The fresh mushrooms were nicely cooked to still have some give. The cheeses provided a richness and the savoury, while the leafy arugula refreshed the palate.
(Above: The house blend of oregono infused and chili infused olive oils. No parmesan dust of chili flakes here.)
I had the Quattro Formaggi, a quartet of rich smokiness from, the parmesan and provolone blending with the creaminess of the mozzarella and melting dollops of ricotta. Despite the starkness, the flavour from the tomato sauce and basil stood up nicely to the cheese.
(Above: Quattro Formaggi — tomato sauce, mozzarella, parmesan, provolone, ricotta and basil)
The crust for both pizzas were beautifully crispy on the edges and soft and gooey in the center. The dough itself is made fresh in house daily (apparently on a three day cycle), so their pizzas are available until the dough runs out, which varies each day. Follow them on twitter to get the latest update on their inventory level.
(Above: Pizza Farina’s decor is understated, with wood panelling washed in white, and shelves lined with tomato and anchovy tins.)
Our two pizzas and two bottles of Italian sodas came to just over $40 including taxes and tips, which is a pretty solid deal. Despite being made fresh, the average wait time for an order is a brisk 15 minutes or less. And although devouring your pizza is always encouraged on site, the pizza also travels quite well as a take out.
Perfect for: Eat in, or if you must — an alternative to your standard dial-a-pizza-pie to go.