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    Falora
    Located in the historic Joesler-built Broadway Village, Falora builds pizzas & salads anchored in tradition with a sharply creative angle. Ingredients are simple, fresh; imported from Italy or sourced from local farms. Lunch & dinner. Charming patio or cozy interior. BRING A RECORD TO SPIN ON OUR VINTAGE STEREO.

    Our pizza dough is made daily using Caputo 00 flour, and slow-fermented for 18-24 hrs.
    That beautiful oven was hand crafted & built by Stefano Ferrara, a third generation Naples wood-firedoven builder. It was shipped over from Italy and fork-lifted through the arched west facing window, the only way in our small space. We burn pecan wood only, no gas, coal or electricity, and keep thetemperature around 700 degrees, cooking pizzas in about 2-3 minutes. This yields a flavor and intentional char to the crust that is complex and delicious.

    Bring your own vinyl?!
    You are welcome to bring your own albums, we'll gladly play during your meal on our vintage stereo. It's our only source of music...
    Fiamme Pizza
    NEAPOLITAN WOOD FIRED PIZZA CATERING! Based out of beautiful Tucson Arizona, we are proud to present authentic Neapolitan style Brick oven pizza. Local Tucson Events. Custom pizza ovens, Consulting to become pizzaiolo. Freestyle pizza show/training. We will come to you for your next party or event!

    Fiamme Pizza Napoletana can be found on Saturdays at the Oro Valley farmers market at 10901 N. Oracle Road and Sundays at the Rillito Park farmers market at 4502 N. First Avenue, and occasionally in front of Dragoon Brewing, Tap & Bottle, and St. Joseph’s Hospital.
    Fini's Landing
    Carribbean tacos, salads, beer, and sports bar.

    Tucson natives Scott and Fini met as summer lifeguards in 1987. While proving to be opposites in demeanor, they found common ground on their tastes regarding straw hats, music, bottle openers and flipflops.

    Fini’s Landing is their escape to the waterfront menus and lifestyles of the Keys and Caribbean, Mexico and California, brought back to their landlocked hometown with an authenticity and spirit of the places that inspired it. The fish tacos are named and created in tribute to real coastal towns in Mexico that offer a unique style of taco. The Key West ceviche is in fact, a Key West recipe. The black beans came from the home-cooked notes of a woman who fled the Castro regime in Cuba, and now lives in Marathon, Florida.

    While blurry recollections of college-era border crossings gave way to real life and the two have begrudgingly been forced to “grow up” a little bit in recent years, their commitment to fun and pleasure is also the reason that the restaurant holds high standards of sustainability. Scott’s years spent on top and underneath the water were enough to see the impact of irresponsible commercial and sportfishing fishing practices, and for that reason Fini’s only sells fish from recognized sustainable fisheries. In addition, the restaurant also recycles most of its cardboard, plastic, and glass, and uses only compostable packaging for its to-go meals.

    All of this background, of course, doesn’t put great food on the plates, that came with the chance meeting of chef Tim Stevens in a past bar from a past life. “Tiki Tim” came to us via a shared passion for Polynesian pop culture with renowned tiki aficionado Fini. Holding degrees in culinary arts and culinary nutrition from Johnson & Wales Culinary School in Providence RI, the addition of Tiki Tim and his uniquely original menu to the Landing crew turned out to be the glue that holds the ship together.

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