Italy - UK Partnership

PARTNERSHIP | Summer 2019 18 Farina &More A restaurant-bakery that charmed its customers starting from flour F arina, the Italian word for flour, is the key word in the restaurant’s menu, as one could imagine. I was welcomed by Paolo, the restaurant manager, who passionately explained to us the story and concept of Farina & More. The restaurant opened its doors in December 2017 and is located in a small but cosy and friendly venue in Hammersmith, less than ten minutes away from the tube station. It is now popular among local residents, who can enjoy casual meals in a familiar location, and those who live farther away but do not mind travelling to have some excellent pizza. Most dishes, as Paolo told me, are based on flour - from the breakfast cakes to the focaccia and bread, from pasta to pizza (whose dough rests for 72 hours to be light and crispy at the right point). The farina used in the recipes is of the best quality, high in fibre, low in fat and made from a variety of multigrain. All the products are made in the restaurant, with the exception of pasta that is supplied by a home-maker business who can ensure a preparation that would please Italian grandmas, the best chefs in the country. The other ingredients, such as cheese, charcuterie and wines, are sourced directly from Italy or brought by selected suppliers. RESTAURANT& BAKERY At first sight, Farina & More looks like an Italian bakery and café. Mouth-watering crostata and cakes are on display by the window, placed next to freshly baked pizza al trancio (big pizza that are cut in smaller pieces) and bread. We sat down being very intrigued by the menu á-la-carte, as we had high expectations having seen the bakery products arriving straight from the oven’s kitchen to the display. The appetiser menu presents some classics, such as bruschetta, burrata or charcuterie, but something else caught our attention: an aubergine pie with tomato sauce, garlic and focaccia, which was inspired by the Sicilian pasta alla Norma. We fell in love with the dish, the ingredients and the taste. As mains, we opted for a pasta dish, tonnarelli alla carbonara, a creamy and tasty plate that stuck to tradition and proved the quality of the handmade pasta. We also chose the Farina & More pizza: tomato sauce, burrata, fried aubergine, parmesan and extra virgin olive oil – an explosion of flavours! The second dishes, instead, are mainly fish-based, because British restaurants already have a strong meat offer. For this reason, the wine list has more white wines than red ones. On the wall of the venue, a menu shows that the Farina & More is keen on the bakery side, as it is possible to order whole cakes for private celebrations, sourdough bread and patisserie products. English breakfast and juices are also available, while buffet aperitivo takes place on Thursdays from 6 to 8PM. ·