- Polenta Chips
- Capricciosa Pizza
- Ortolana Pizza
- Porcini e Pancetta Pizza
It was a brilliant beginning with the Polenta Chips. Fresh out of the fryer, these neatly stacked ships were fried to perfection. The golden, crispy outer exhibited a satisfying crunch, giving way to a soft and almost-airy inner that was incredibly fragrant. With plenty of rosemary and parmesan sprinkled on top that offered up a tasty and aromatic experience, as well as a delectable truffle mayo served alongside, this was perhaps the ultimate starter that’s bound to please the tastebuds.
The star of the shows of course involved Pizzas, and our favourite mus no doubt be the Ortolana. Held within a fragrant and puffy outer crust, the base was crisp and thin, supporting plenty of soft, grilled vegetables served alongside a fragrant tomato base. The thinly sliced eggplant and zucchine, were grilled to perfection, soft and slightly gooey without being overly wet. While the roasted red capsicum offered up a satisfying sweetness throughout. Coupled with melted fior di latte that’s applied throughout, this vegetarian pizza certainly wasn’t shy on flavours.
Our Porcini e Pancetta Pizza would’ve been exceptional if not for the pancetta itself. As someone who generally enjoys salty food, the pancetta was extremely salty, akin to eating mouthfuls of anchovies at once, and rendered the pizza virtually inedible. Swapping the pancetta for prosciutto proved to be the best decision we made, as the thinly sliced, delicate strands of cured meats were perrfectly matched by the fragrant and delicious truffle oil and mushrooms scattered throughout. All the while, the creamy yet pungent gorgonzola offered up a cheesy experience with just the right amount of bite. All served on a crispy and fragrant pizza base, our modified Porcini e Prosciutto Pizza was just simple perfection – if only they got the flavour balance right the first time round!
Our Polpette were enjoyable too. The piping hot bowl of meatballs offered up plenty of flavour thanks to the rich and sweet napoli sauce that it was served within. Alongside sat cuts of homemade sourdough, drizzled with some fragrant olive oil which served as the perfect sponge to soak up all the beautiful tomato base. The meatballs themselves were aptly soft and lean, though the seasoning wasn’t mixed well, which made for an alternating bland, or extremely spicy experience.
Authentic Italian pizzas are no doubt a work of art, one that proves to be incredibly difficult to pull off and execute perfectly. The newly established Farro Pizza in Fitzroy certainly gave it their best shot at mastering the art of Neapolitan Pizza-making.
While the overall experience today was a bit of a hit and miss, boy do they absolutely nail it when everything comes together just so, like those incredible Polenta Chips and our modified Porcini e Prosciutto Pizza!
Would Penguin Eat Again?
Sure. We’d love to be back for more truffle-filled, Italian goodness and of course a more consistent experience.
Penguineats would like to thank Farro Pizza for inviting us.