Matt Preston - The Age, Epicure
"...We do agree...that this is about the best spelt pizza base we've tasted..."
Nick Doolan - broadsheet.com.au
"...Pizza Farro is more than just a saviour for coeliacs, it's a homely restaurant
furnished with collected sentimentality...where the values of food preparation and
production come through with stunning food and a sentimentally-inspired interior
to marvel at."
Honey Galore - 3AW
"...a great place that everybody's talking about...they also do gluten-free bases.
This is how I actually found out about the place...It was absolutely stunning...sensational...now
I know why everyone's raving about it...I love this place and I can't wait to get
back there...It was cheap, it was efficient, clean, great friendly service..."
Matt Holden - The Age, Melbourne Magazine
"...Hundreds of rolling pins hang from the ceiling...The pizzas come from a wood-fired
oven that owner and chef Vince Lotito built himself...Service is led by rolling-pin
collecting wife, Yvette Romanin, and is unfailing friendly and attentive...The pizzas
are good...spelt flour bases mean they are a different animal from the other places
reviewed...Gluten-free bases are available..."
The Age, Cheap Eats (2001 - 2012)
"...Don't be fooled. Pizza Farro is a serious contender in Melbourne's pizza wars,
battling for the smokiest wood-fired base and the most flavorsome mozzarella..."
Jordanna Tennebaum - trendhunter.com
"...the setting offers a rustic feel, and imbues customers with the sense that their
dining experience at Pizza Farro will not be matched elsewhere...."
Shannon Deery - Sunday Herald Sun, Sunday Best
"...The mood is traditionally charming, the food exceptional and service immaculate..."
Mark Scruby - Artichoke
"...Yvette Romanin's restaurant interior is as much about the future as it is about
the past...Pizza Farro is creating a fresh layer of experience for a new generation
of born-and-bred Thornbury locals. On any given night, the seats adjacent to the
kitchen are occupied by eager kids with noses pressed up against the chefs' glass
splashback, watching pizza bases being rolled, tossed, covered with toppings and
shoveled into the oven. Looking at the transfixed young faces, you can almost see
the memories crystallizing...it's a fair bet that these happy memories will remain..."