Forno Rosso

Wood-fired since 1987

Fire, flour, and forty-eight hours of patience.

Forno Rosso is a neighbourhood pizzeria built around one 450°C oven. Our dough ferments for two days. Our tomatoes come from the slopes of Vesuvius. Everything else is just timing.

See the menu
A blistered margherita pizza on a wooden peel

Ninety seconds in the oven. Three generations in the making.

Nonna Lucia opened the first Forno Rosso with a borrowed oven and a single recipe. Today her grandchildren still shape every pizza by hand, still use her sourdough starter, and still refuse to cut corners.

  1. 48-hour dough

    Slow cold fermentation for a light, airy, digestible crust.

  2. San Marzano DOP

    Tomatoes grown in volcanic soil, crushed by hand every morning.

  3. Beech & oak fire

    A traditional dome oven that bakes each pizza in ninety seconds.

Come hungry.

14 Via dei Fornai Old Town, 20121

+39 02 1234 5678

Opening hours

Tuesday – Thursday
18:00 – 22:30
Friday – Saturday
12:00 – 15:00 · 18:00 – 23:30
Sunday
12:00 – 21:00
Monday
Closed