Fa­rina

Paper Boy - - Food -

The Pon­sonby Road mas­ters face the panel and come out on top.

Ser­gio Maglione’s ca­sual Pon­sonby eatery, Fa­rina (244 Pon­sonby Road), is the only restau­rant in Auck­land to hold a cov­eted As­so­ci­azione Ver­ace Pizza Napo­le­tana badge – recog­ni­tion of Maglione’s work to pro­tect the in­tegrity of true Neapoli­tan pizza-mak­ing tech­niques here in New Zealand (he also owns Toto’s Pizza in the cen­tral city). His pizza was the favourite with our panel.

GINNY GRANT Look at the crust on that! There’s a lot of blis­ter­ing. The sauce is good too. Def­i­nitely a wood-fired one. This is de­li­cious, re­ally per­fect and all-over great – the cheese is great, the sauce is good, the herbs on it are ap­pro­pri­ate. I ate all of that one! SI­MON BENOIT Oh yu­uum. For me, the crust like that with a lit­tle bit of burnt, that’s what I re­ally like. I’m re­ally en­joy­ing [it]. That’s re­ally good, re­ally nice and re­ally com­plete – it has ev­ery­thing for me. Ear­lier, I was try­ing to taste the crust and the top­ping sep­a­rately, but when you eat it folded it all comes to­gether. GI­APO GRAZI­OLI This pizza is an­other level. They put parme­san cheese on the top and semolina on the bot­tom. The guy that’s do­ing this knows what he’s do­ing. I won’t judge the sog­gi­ness – it’s at least 10 min­utes from where it was made. If the moz­zarella is there, it’s going to re­lease more wa­ter. There’s steam in the box... you just have to go with taste and tex­ture as it would be when it comes out of the oven. This is Fa­rina – I think so, be­cause of the flavour and be­cause of the tex­ture. It is some­body that is try­ing to do ex­tra. This is the best. By far. ALICE HAR­BOURNE It’s re­ally yummy. This is the best all-rounder, and the cheese is re­ally good. Re­ally, re­ally gor­geous, lovely fresh flavours, and re­ally bal­anced – when you eat the cheese you can taste the creami­ness to bal­ance the basil and the sauce. It was re­ally, re­ally tasty.

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