Farro Pizzeria Fitzroy

Brunswick Street regulars know the move: head in for pies with a blistered cornicione—and none of the usual post-carb crash. Farro shapes its dough from organic spelt flour, hitting that sweet spot of a crisp, thin base and puffy crust that digests remarkably light. Orders bounce between the truffle mushroom and slow-braised lamb, usually preceded by crisp polenta chips or burrata. Plant-based and gluten-free eaters get their own dedicated menus without feeling like an afterthought, while servers keep the floor humming and slide over extra bread when sauce lingers on the plate.