CASA FARRO
Melbourne, Victoria

PROFILED BY DE GROOTS MEDIA There is a growing tide of people seeking wheat alternatives and Casa Farro provides, focusing on an ancient grain and traditional methods to create their wood-fired pizzas. Walls adorned simply with rustic, wooden bread boards and rolling pins form a welcoming backdrop to the wood oven that dominates proceedings and the delicious aromas that emanate from it. While not strictly gluten free, these pizzas do ease the pain of the wheat intolerant with thin and crispy spelt flour bases that are slightly nuttier in flavour and texture than their wheatier counterparts. Go classic with Napolitana or Capricciosa or go out on a limb and try the osso buco pizza, the broccoli with taleggio, lemon and pork and fennel sausage, or the bianco anatra – mozzarella, roast duck, slow-cooked potato and onion ragu. Vegetarian offerings include pumpkin, eggplant, mushroom, or the Caprese with basil, tomato, bocconcini and sticky balsamic. You don't need to stick to pizza, either. The pasta and risotto dishes can also be made with spelt, or try polenta and pecorino chips, salt and pepper calamari or Chianti-braised veal with cauliflower and potato bake. There's even a farro wheat beer – La Petrognola – to continue the theme, as well as lighter-styled Italian and Australian wines that are well matched to this food. Angela Costanzo