Pizza · Pasta · Wood-fired

Wood-fired
since 1987.

Forno is an artisan pizza restaurant rooted in Neapolitan tradition. Every pie baked in our 900°F oak-wood oven — nothing frozen, nothing rushed.

See the menu Our specialities
freshly baked Neapolitan pizza emerging from a wood-fired oven with charred leopard-spotted crust

Specialities

Every dish on our menu starts with dough proofed 48 hours and ingredients sourced from trusted producers. No shortcuts, no substitutes.

Margherita Classica

San Marzano tomato, fior di latte mozzarella, fresh basil, cold-pressed olive oil. The benchmark every pizza is judged by.

$18 12 inch

Diavola

Spicy Calabrian salami, crushed San Marzano, smoked mozzarella, Sicilian chilli oil. Heat balanced with a slow char.

$22 12 inch

Funghi Tartufata

Wild porcini, cremini mushrooms, truffle cream base, aged pecorino, fresh thyme. A deeply earthy, umami-rich pie.

$26 12 inch

Cacio e Pepe Pizza

Our wood-fired take on the Roman classic — pecorino romano, Parmigiano-Reggiano, cracked black pepper, olive oil. No tomato, pure simplicity.

$20 12 inch

The kitchen

portrait of head pizzaiolo in dark apron standing beside a wood-fired oven

Marco Ferretti

Head Pizzaiolo & Founder

Trained in Naples under Maestro Enzo Coccia. Marco built Forno's oven by hand in 1987 and has fired it every day since. His dough recipe hasn't changed.

portrait of pastry chef with flour-dusted hands in a warm kitchen setting

Giulia Romano

Pasta & Pastry Chef

Giulia runs our pasta program — all cut fresh daily. Her tiramisu has been on the menu since 2009 because no one has allowed us to remove it.

portrait of sous chef holding a ladle in front of stainless steel prep counter

Diego Vasquez

Sous Chef

Diego manages our antipasti and seasonal specials. His approach: respect the ingredient, keep it honest, never mask with sauce what the oven can reveal.

Inside Forno

rustic dining room with exposed brick walls warm Edison bulb lighting and heavy wooden tables
close up of pizza dough being stretched by hand above a floured marble surface
selection of antipasti in ceramic bowls on a dark wood board with olive oil and fresh herbs
wood-fired oven mouth glowing orange with live flame and a long-handled peel resting at the entrance

What guests say

"The best pizza I've had outside Naples. The crust has that perfect leopard char, the San Marzanos are bright and sweet, and the fior di latte melts just right. Forno is the real thing."

portrait of a smiling woman in her thirties with dark hair
Sofia Marchetti Food Writer

"We've been coming every Friday for three years. Marco remembers our table, Giulia's tiramisu is still perfect, and the Diavola is the most satisfying thing I eat all week."

portrait of a man in his forties with a warm smile
James Thornton Regular Guest

"Took my in-laws who are from Rome — they were speechless. The dough alone tells you everything about how much care goes into this kitchen. Forno doesn't cut corners."

portrait of a woman smiling in soft natural light
Priya Nair Architect

Private dining

Host your event at Forno. From intimate dinners to full restaurant buyouts — all include a live wood-fired oven station.

Chef's Table

$95 per person
  • Up to 8 guests
  • 5-course set menu
  • Wine pairing available
Enquire
Most popular

Private Room

$65 per person
  • 10 – 30 guests
  • Shared pizza boards + sides
  • Dedicated service staff
Book now

Full Buyout

$4,800 flat rate
  • Up to 80 guests
  • Custom menu with Marco
  • Live oven station included
Get a quote