Cuisine: Pizza , Italian
Menu Details: Prosciutto Di Parma, Caesar, Anna Rose's Meatballs, Mozzarella,
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Fornino’s head chef, Michael Ayoub takes his motto, “The art and science of pizza” very seriously. There are many delectable choices at the Williamsburg pizzeria, starting with the “Naples: the 1st generation” Margherita selections including Classica, Extra and Doc (my personal favorites). These pizzas are made very simply and yet are remarkably delicious, topped with cherry tomato, mozzarella, basil, olive oil and parmesan on top of a crisp crust straight out of the brick oven.Review By: Sara Bartley
The “2nd Generation: Italy” selections are bring an array of toppings and cheeses from different regions of Italy to the table, including gorgonzola, eggplant, prosciutto, zucchini, broccoli rabe, radaccio, or even the “Del Pescatore,” with clams, anchovies and shrimp. The 3rd Generation are the original “Pizza Fornino” selections, including “Funghi Misti” with mixed wild mushrooms, caciocavallo, mozzarella and white truffle oil for mushroom lovers, the “Pesto” with Genoese basil pesto, caciotta piccante, roast tomato, and, if you’re really in the mood to splurge, the “Tartufo” with black winter truffles.
Prices are very reasonable, ranging from $8-11 for a small pie and $15-22 for a large pie. If you’re with a group, get a couple of large pies and share pizzas from different “generations,” along with a salad and a couple of calzones.
The atmosphere is casual and yet classier than your typical pizza spot, with low lighting and brick walls, making it a great place for a party, and the service is wonderful. Outdoor seating and private party space is available. Fornino is located just steps from the Bedford Avenue L train stop at N. 7th and Bedford, so there’s no excuse to miss out on this gem of a pizza parlor!
Entree Price: $10-15