Pizza al taglio at Farina
On Avenue Théodore-Weber, a former Italian store has given way to FarinaFarina, an attractive, uncluttered stall offering takeaway pizzas by the slice. For founder Cristina Solaro Del Borgo, the challenge was to bring the traditional flavours of Rome to Geneva. Once through the door, a dozen or so metre-long pizzas immediately catch the eye. Among them are classics such as Margherita, Cipolla and Vegetariana, as well as more original recipes. The Pomodoro 3.0, for example, features tomatoes in three forms, in a revisit of the marinara, while the Amatriciana, the house’s signature, draws its inspiration from the famous eponymous pasta dish.
For Cristina, there’s a real desire to share, just like in Italy. Here, pizzas are served by weight, allowing customers to try several recipes according to their tastes. The dough is left to rest for four days, and the cooking process is deliberately interrupted before completion. The pizza is then baked a second time, at home, to release all the lightness and crispness of an authentic pizza. A new address to discover without moderation.
