About
A fire lit since 1985
Our story starts in a small back street of Naples, where our grandfather opened a six-table pizzeria in 1985 with a wood oven he built with his own hands. He made one thing, and he made it every day: the pizza he grew up eating.
Today Forno Rosso is run by the second generation. The room is bigger, but the oven still burns the same wood, the dough still rests for two days and every pizza is still stretched by hand.
It’s not just a pizza, but a recipe that has been kept over time.
In 2019 we rebuilt the kitchen around the fire. We installed a volcanic-stone oven from Naples, opened a dough room where our batches ferment slowly at a steady temperature, and started working directly with small producers in Campania for our tomatoes, cheeses and oil. Our menu stays short on purpose: a few pizzas, made with care, by people who love making them.
Vision
Simple food, made with patience.
We believe a great pizza needs only a few things: time, fire and good company. We are committed to a generous welcome, honest ingredients and a pizza that tastes the way it does in Naples, from the first slice to the last crust.
