Welcome to Farina 23, an authentic Italian pizzeria located in the heart of Alameda de Sevilla. In our cozy space, we fuse the rich culinary tradition of Italy with a touch of innovation, offering a unique experience for all lovers of good food. Here, each pizza is more than a dish: it is a work of art created with passion and dedication, following authentic Italian preparation techniques.
Discover the flavours of Italy in the Alameda of Seville
In Flour 23Our passion for authentic Italian pizza is reflected in every detail of what we do. From the choice of ingredients to the traditional preparation techniques, we aim to offer you an experience that captures the true essence of Italy, right here in the Alameda de Sevilla.
Certified Italian 100% Ingredients: The Basis of Our Authenticity
For us, authenticity is not just a word; it is a commitment that begins with the selection of the best ingredients. We use only Certified and controlled origin products, like the tomato San Marzano del Vesuvio DOP and the mozzarella fiordilatteThese ingredients not only guarantee an unrivalled flavour, but also respect the rich Italian culinary tradition:
- Tomato San Marzano del Vesuvio DOP: A special tomato grown on the fertile slopes of Mount Vesuvius, known for its sweetness, balanced acidity and meaty texture. This ingredient is essential in our sauces, providing an authentic flavor that stands out in every bite.
- Mozzarella Fiordilatte: Produced from fresh cow's milk, this mozzarella offers a creamy texture and a delicate flavour that perfectly complements our pizzas. Its freshness and quality are felt in every bite, providing a unique and authentic experience.
In addition, we use Flours from organic crops which ensure a healthy and tasty dough. All this combines to create a pizza that celebrates the genuine flavours of Italy in every slice.
Traditional Techniques: Craftsmanship in Every Pizza
Our dedication to tradition goes beyond the ingredients. In Flour 23, we follow artisanal methods to ensure that every pizza that comes out of our oven is on par with authentic Italian pizzerias:
- High Hydration Dough: Our doughs are made with 92% of water and fermented for 48 hours using our natural yeast BIGThis slow fermentation process allows for the development of complex flavours and an exceptionally light and crispy texture. The high-hydration dough is characterised by its elasticity, which facilitates perfect baking and a crust with the right balance between softness and crunch.
- Specialized Ovens: We cook our pizzas in wood ovens specifically designed to reach high temperatures, which is essential for fast cooking that preserves the freshness and flavors of the ingredients. This method allows the dough to puff up and brown in a matter of minutes, achieving a crust that is tender on the inside and slightly crispy on the outside, with that unmistakable smoky flavor that only a wood-fired oven can provide.
