Farina | Notting Hill

You can never have too many pizzerias, right? London is awash with them at the moment. I’ve had press releases about three new openings this week alone, all claiming to be the best thing since hand-stretched, fermented yeast and dough. Where should you start? Notting Hill. Meet Farina, a no frills Neapolitan joint started by three friends, Daniele, Paolo, and Edy (who also owns Terrone Coffee). They smartly brought in Emanuele Tagliarina as executive chef who has worked at both Sacra Cuore and Santa Maria. Here he gets to run the show.

Farina is simple space that lets the dough do the talking – they use fresh live yeast, Caputo flour and slow ferment it for up to 48 hours on site. But it’s the quality of ingredients that stood out for me – it wasn’t my only salsiccia e friarielli pizza of the week, but it was most definitely the finest, with outstanding fiordilatte mozzarella, fresh basil, and EVO oil setting the stage for the Campanian sausage and friarielli (broccoli of sorts). A plosive special with porchetta, portobello mushrooms and pistachio pesto was equally marvellous, especially when washed down with glasses of Valpolicella. There are some good looking starters – aubergine parmigiana, burrata and polpette for example – if you are feeling greedy. For dessert, I would head straight for their cannoli – filled with a delicious ricotta mousse, pistachio and chocolate chips. Simple, but superior.

Farina – www.farinapizza.co.uk

115 Notting Hill Gate, W11 3LB

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