FARINA + OLIO = farinolio
Farina (flour) and Olio (Oil), two key ingredients of the Mediterranean diet that have been providing nourishment and pleasure to people around the world for centuries.
These are the foundation of the Farinolio brand and our products.
Annette and Francesco, the Founders of Farinolio, could have picked any food to build their dream upon.
Instead, they selected la schiaccata, a simple, tasty Tuscan bread eaten with a meal or filled with meats, cheeses, and vegetables.
In their mind, la schiacciata was the perfect example of the simplicity of Italian foods and a basis for connecting people to Italy, its food, and its culture.
Schiacciata, a word that means “smashed” or “flat,” is a very old, beloved peasant bread (from before the middle ages). Soft on the inside and crisp on the outside, it has extra virgin olive oil and sea salt sprinkled on top. There is no set recipe to make schiacciata in Tuscany; it looks and tastes different depending on each baker's personal and regional recipe and traditions (softer, crispier, thicker, with more oil or salt, etc.).
An Italian survey revealed the existence of 617 different names for the same or very similar products: “schiacciata all’olio” in Florence, “ciaccino" in the Garfagnana, “fugassa” near the city of Massa, “carsenta” in the Lunigiana, “cofaccia” near Pistoia and so on. Still, the soul of the product and its wonderful taste remains the same. Farinolio’s schiacciata is highly hydrated and airy, light, with a crisp and crunchy crust and Tuscan extra virgin olive oil and sea salt on top.
our commitment
When you treat a store as your home, you want your guests to be welcomed with kindness and a smiling face. That’s why at Farinolio, we select and treat all our team members - our brand ambassadors - with the utmost care and respect.
In turn, we expect them to engage with all our guests and answer any questions they have about our food and culture. Positive feedback makes our day, but constructive criticism helps us grow.
We strive to receive both. That’s how we define “hospitality” at Farinolio.
Annette & Francesco - FOUNDERS
Francesco and Annette met and lived in Florence before moving to New Jersey in 1993. Francesco was born, raised, and educated in Florence. He is an Attorney by trade but never practiced law. He has worked in marketing and business development in the healthcare industry for most of his life.
Annette was born and raised in the United States and calls New Jersey home. She is a paralegal by trade but gave up her profession to marry Francesco and move to Italy. They both love great, clean Tuscan and Italian food as well as sharing it with friends and family. Farinolio provided an opportunity to make new friends and share their love with all their guests. Both Francesco and Annette had literally zero experience in running a food business when they opened Farinolio in 2018. Still, they let their passion take over and guide them along the way.
Laura - EVENT DIRECTOR & partner
Originally from the city of Torino (Piedmont region), Laura was raised in a family of veteran restaurateurs that introduced her to buon cibo e buon vino from the Langhe area. She loves eating good food and is always curious about new ingredients and flavors.
She is susceptible to becoming “hangry” (one of her favorite English words), especially when she is disappointed with a meal. She has a tattoo that says Mangia bene (eat well). She has been teaching cooking and language classes since she moved to the United States almost seven years ago. She is eager to share with her customers her knowledge of Italian food and wine and how these two play an important role in the Italian culture.
EDEN - FOH MANAGER
Description Coming soon
sarah - head baker
Sarah’s passion for baking began at a young age helping her parents in the kitchen. She discovered that happiness is making and sharing food with friends and family. Her passion for food and high quality ingredients lead her to Farinolio where she is able to share her love of baking. She grew up in Westfield and graduated from The College of New Jersey with a degree in biology. She is fascinated by the intersection of science and baking and loves learning about how simple ingredient are transformed into delicious baked goods. She is interested in sustainable food systems and hopes to one day be a beekeeper.