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Dal Fornaro del Castello is not the usual pizzeria: the restaurant offers Neapolitan-inspired doughs with 4 flours and the leavening of the dough for 48h, classic and gourmet pizzas, fresh fish dishes and meat with a constant attention to the quality and the territoriality of raw materials.
Takeaway pizza
Etrusca: mozzarella, mortadella, burratina, pistachio cream, crunchy pistachio grains
Valdostana 2.0: mozzarella, Bleu d’Aoste, raw ham with genepy, fig jam
Core de Roma: mozzarella, crispy bacon, pecorino egg cream, pepper
Homemade ricotta ravioli with Mazara del Vallo red shrimp
Beef fillet demi-glacé with peppers, caramelized onions and seasonal vegetables.
Lo Triolet (VDA): Fumin, Gamay, Coteau Barrage, Nus, Torrette, Pinot Noir, Pinot Gris
Crotta di Prado (VDA): Torrette, Pinot Gris
Marengo: Barolo, Nebbiolo Langhe, Barbera d’Alba
Brigaldata: Amarone, Valpolicella
Ornellaia: Le Volte
Frescobaldi: Cabernet, Sangiovese
Zaccagnini: Montepulciano d’Abruzzo
Tinazzi: Primitivo di Manduria, Negramaro del Salento