Pizza Farro

Pizza Farro has made its name on the strength of its spelt dough and discriminating toppings (no half/half pizzas here). Slow-cooked, shredded duck leg with radicchio and a splash of balsamic is a knockout; a fungi variation with fleshy shiitake and oyster mushrooms, enlivened by truffle oil, smooth fior di latte mozzarella and aromatic taleggio is equally intense. Pasta portions are generous, such as a pile of gnocchi dumplings tossed in garlic-laden rocket pesto. The hits keep coming with creamy fig and almond ice-cream or coconut gelato. The whimsical rain of rolling pins on the ceiling and casual service add to Farro’s enduring appeal.