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About Chef Domenico 

Italian born Domenico Maurici from Tropea, Italy found his way into the restaurant kitchen at an early age. Working at the coastal hotels and restaurants in Italy, Domenico found a passion for food and entertaining, prompting him to enter culinary school to perfect his craft. Having worked in Italy, France and London, Domenico decided it was time for a vacation. He traveled to gorgeous Newport Beach, CA and decided to stay.

 

He opened Il Farro in 1993, and realized a lifelong dream of owning his own restaurant where he could share the dishes of his home region with Californians!

The Maurici brothers, Domenico and Michele, along with Vito, the main chef, specialize in exceptional hand-made pastas, breads, desserts, and gelatos using farro as one of the main ingredients. However, there is more to Il Farro Restaurant than the hubble grain the Maurici brothers discovered in their childhoods. Il Farro has a masterful way with poultry and meats, and specializes in fresh seafood dishes.

Proprietor + Executive Chef, Domenico Maurici
The Maurici Brothers + Executive Culinary Team 

From the Press

1

Matt Coker, Reviewer - OC Weekly

“Il Farro welcomes you before you step in…Where healthy Italian is not an Oxymoron.”'

2

Max Jacobson, Reviewer - Los Angeles Times

“A high-quality, highly authentic Italian restaurant…One you enter you are seized by the feeling Italy is close by.”  

3

Suzanne Hamilton, Il Farro Restaurant Featured in the New York Times

“Il Farro, named after the little grain that could; Italy’s rustic staple is an ancient gran for the modern table.”