FARINA KITCHEN
After Tiburtina, in the Libya and Malaga areas, the Farina Pick Your Kind brand lands in Trastevere with Farina Kitchen, the new Capitoline restaurant – the fourth of the young Luigi Beninati – which does not betray the pop style of the successful brand and which now aims to conquer even the inhabitants of one of the most fascinating districts of the capital with an offer that ranges from lunch to dinner, including an aperitif.
The format is the same as the ‘brothers’ Farina Tiburtina, Farina Lab and Farina Malaga in Spain, halfway between a pizzeria and a kitchen, but the offer is expanded with new exclusive proposals from the Trastevere location (70 seats in all), starting with the first courses and some variations of the Pagnottello. The latter is a product which, in addition to representing a point of reference in the Roman street food panorama, is also the flagship product of the brand, whose distinctive features are leavening (72 hours with strong, wholemeal or special flour, such as based on vegetable charcoal), the filling with rigorously made in Italy products, especially from Campania and Puglia, and wood-fired cooking at the moment.
In particular, there are five Kitchen versions of this sandwich, freely inspired by the Panuozzo di Gragnano, exclusive to the Trastevere location in via Ergisto Bezzi 31. In addition to them, in the extensive menu you can find highly sought-after Gourmet Focacce, not present in the other three locations of the brand.
The main prerogative of Farina Kitchen is the great emphasis given to the cuisine (as can be seen from the choice of the name): exclusive first courses with fresh bronze-drawn pasta, made on site by the Chefs. Furthermore, the “main course” sea and land platters category also presents very interesting exclusive proposals, born from the constant collaboration between the kitchen and the pizzeria.
Added to these are another 29 Pagnottelli, including the classic seasonal ones (present in all Farina restaurants), wholemeal and sweet ones, ten wood-fired Neapolitan pizzas (5 red and 5 white), fried foods, including hand-cut artisanal chips and salads. All enriched by homemade desserts and paired with a selection of quality beers and a wine list that includes over 50 labels from all over Italy
