red flour

This pop-up pizza kitchen sources wheat local to our midwest region. The very glutenous, red wheat found here and near the Twin Cities is the foundation for Farina Rossa's chewy, wood-fired crusts. While the foundation starts simple, it's business on the bottom and party up top because Farina Rossa shoots for creative ingredients on their pizzas. We dined at Bang Brewing Co in St. Paul, where the pop-up was set up for our visit (check their site for a current location https://www.farinarossamn.com/), to learn whether Farina Rossa created nightmares or dreams

Good Gouree

Toppings: butter cup squash, delicata squash, pumpkin seed, pickled apple, parmesan

Lowlights: apples

Italian Stallion

Detroit crust, and toppings: bolognaise cheese blend, ricotta, basil puree, parmesan

Highlights: nice presentation

Lowlights: Bolognese dominates; not exactly Detroit-style

Bring Za Heat

Toppings: red sauce. cheese blend, Farina sausage, pepperoni, jalapeno, hot honey, parmesan, basil

Highlights: great presentation, sweet and spicy is balanced, and good texture

Lowlights: Farina Rossa crust blend didn't complement these toppings well

Funguy

Toppings: mushroom puree, roasted mushrooms, cheese blend, fresh mozzarella, arugula, crispy parmesan, truffle oil

Highlights: well-cooked mushrooms

Lowlights: parmesan crisps and arugula falls off; dry