Acqua e Farina

Acqua e Farina is pure Italian through and through – set up by two Italian chef-owners Roberto Galbiati (formerly of Galbiati Gourmet Deli) and Antonio Manetto (formerly owner of Pizza Bella and Pasta Bella). Let’s talk about their pizzas ($18-26) – the dough is left to rise for a whopping 30 hours – that officially (in our books anyway) qualifies their pizza for trend-alert slow food status! The flavourful crust is Neapolitan-style; thin, chewy and light. Pizza Acqua E Farina ($25) is topped with spicy salami, tomatoes, mozzarella, ricotta and sautéed spinach and is a winner. But it is their ‘Barcas’ ($25-26) that will have us going back again for more. Barca means boat in Italian –  due to the boat like shape of these open pizzas that resemble Turkish Pide. The Barcas are filled with tomato sauce, buffalo mozzarella and then either Italian sausage or Parma Ham. The usual Italian staples are found here from Linguine ai Frutti di Mare ($26), to Risotto alla Zafferano e Salsiccia ($23) of creamy al dente saffron risotto with fennel pork sausage. This spot oozes authentic Italian and that is mostly down to the Italian chef and owners who are in the restaurant daily; you can’t beat a true Italian accent and the warm Italian hospitality. By the way, don’t miss their Piatto di Dolci ($14), a pretty portion of mini desserts for those that are decision-shy.