Farinella, a new Italian bakery on the edge of Tribeca, is open for business with a Roman-trained pizza cook behind the Tagliavini triple-decker electric oven. In their opening report, Rob Patronite and Robin Raisfeld tell of four-foot-long pies and sandwich bread made from pizza dough. Watch the slideshow to get a look at the goods before you buy yourself a slice.
90 Worth St., nr. Broadway; 212-608-3222
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