“Farina” is the Italian for “Flour”. High quality flour is one of the most important ingredients both for the base of the pizza and for the hand made pasta.

A place designed and created by Sergio Maglione

of Toto Restaurant and Toto Pizza by the metre fame – to show off his genuine Italian street food, homemade pasta and Napoletana wood fired pizza in funky modern surroundings.

Farina is certified by the Associazione Verace Pizza Napoletana, an international, non-profit organization that promotes and protects “the true Neapolitan Pizza”, the original and still the world’s finest. Only restaurants committed to using traditional ingredients and processes are granted this honour.

Sergio Maglione has won numerous awards since opening Farina in 2014. Two open kitchens with communal tables in the middle and dining at the kitchen counters with high-leaners along the main wall, give diners the chance to feel part of the kitchen.

Frequent diners say they could be in Italy or even New York.

Brilliant for lunch, all pasta is made in house which means cooking time is quick. Pizza takes a minute and a half to cook so it is very easy to slip in and out during your lunch break or stay and enjoy the list of Italian inspired cocktails and full menu.

You’ll want to try everything!

When Sergio Maglione first arrived in New Zealand more than 25 years ago as a young, fresh-faced pizza chef from Italy, he dreamed of bringing the street food of his beloved birth city with him.

“Napoli, where I grew up, is a city that lives on the streets and every neighbourhood has its own speciality dishes. Maybe it’s freshly made pasta or pizza or a plate of sardines, fried and served with nothing more than a squeeze of lemon and some olive oil. Whatever it is, it will be of the highest quality and prepared fresh and simple,” he enthuses passionately in his adorable thick Italian accent.

Maglione made New Zealand his home, working hard as a chef and restaurateur, most recently as co-owner of the iconic Toto Restaurant.

Maglione designed a space that is gorgeous with its sea-green and pearly white tile work, Warhol-esque artwork of Mt Vesuvius erupting in colour, shelves laden with gleaming jars of house-made pickles and preserves, and the impressive pasta machine taking pride of place in the open kitchen.

Diners can take a seat on the plush red corduroy banquet, at one of the communal wooden tables or can perch at the long marble counter, and choose dishes from the pastificio (fresh pasta station), salumeria with its cured meats and cheeses sliced to order, as well as from the pizzeria. Farina, fresh and simple – we like that.