We knew the Panoramas passage for its stamp dealers, its vintage signs and its restaurants packed shoulder-to-shoulder at lunchtime. Now you'll have to add a must-stop at number 16 to the list, where Alessio, Giuseppe, Samuel and Imranul have opened Farine e Vigneti. That means: "flours and vineyards."
Dough that takes its time
The house's secret begins long before the oven. The dough is made from a blend of organic flours, worked with a biga (a pre-fermentation) and an autolyse (a pre-kneading), two pizzaiolo techniques that boost the flavors and texture. Then it's left alone for three days of rising. What comes out of the wood-fired oven: beautifully puffed edges with a light leopard-spotted finish, airy and crispy dough that digests without forcing you into an afternoon nap. Clearly the kind of detail that makes all the difference.
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Products that sing of Italy
When it comes to toppings, no empty promises here: San Marzano tomato sauce, fior di latte, buffalo mozzarella, San Daniele ham aged for 14 months… To get your taste buds dancing, treat yourself to the Parmigiana: Sicilian eggplants gratinéed over a wood fire, porchetta, parmesan. A comfort dish, exactly what you need when Paris slips into November mode. Those who love to share will go for the burrata e crudo, the charcuterie and cheese board for two, or the caprese salad for a touch of freshness.
Pizzas to try with your eyes closed
With all these wonderful ingredients, there's no doubt the Margherita does the trick, and it's always a good sign when the base is perfectly executed. But we especially encourage you to venture further. The Calabrese kicks things off on the spicy side: nduja, spicy schiacciata, and smoked buffalo mozzarella to take the edge off. Then comes the Campagnola, a pizza that wins everyone over, with fior di latte, fennel sausage, sweet onions… absolute comfort. It's our favorite.
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Food lovers will fall head over heels for the Radicchiosa, where radicchio, gorgonzola, hay-smoked speck and roasted hazelnuts strike a memorable bitter-sweet-salty balance. And to finish, the signature, the Farine e Vigneti: stracciatella, anchovies, capers and taggiasche olives, for lovers of bold flavors. On the veggie side, the Ortolana and the Catanese (aged ricotta, homemade pesto, eggplants) are just as impressive as the others. To be honest, the four of us shared everything because it was all so delicious, and nobody wanted to let the last slice get away.
So what about the "vigneti"?
The name isn't there just for show. To pair with all of this, the restaurant is banking on a selection of Italian natural wines, a refreshing change from the never-ending chianti of pizzeria and make a few discoveries along the way. Ask for recommendations, it's the best way to find a real hidden gem.
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Save room for dessert
Beginner's mistake to avoid: finishing your entire pizza. You absolutely must try the cannolo siciliano, crispy and filled with ricotta sweetened with chocolate and pistachio, or the absolutely divine homemade tiramisu. The kind of meal finale that makes you want to book next time before you even leave
gone through the checkout.