Fornace Stella - Piazza Lecce

Rich and flavorful white pizza. The fior di latte mozzarella base is topped with soft baked potatoes and crispy pancetta for a contrast of textures.

A pizza with autumn flavors with sweet pumpkin cream and smoked provola. Guanciale adds savoriness and pumpkin seeds provide crunch.

Fresh pizza with ingredients added raw. Fior di latte, sweet cherry tomatoes, aged prosciutto crudo, and flakes of Parmigiano Reggiano.

Inspired by the classic eggplant parmigiana dish. Combines fried eggplant, tomato sauce, mozzarella, and parmigiano.

Red pizza with a creamy touch from stracciata burrata. Anchovies and oregano offer a bold Mediterranean flavor.

A delicate variation with sweet yellow cherry tomatoes and flavorful caciocavallo cheese. Topped with a sprinkle of pepper.

Pizza with an intense flavor with onion cream and burnt onion powder. Enriched with tuna and smoked provola.

For spicy food lovers, with Calabrian 'nduja sauce and chili pepper threads. The stracciata burrata balances the heat.

Creative pizza with broccoli and semi-dried tomatoes. The anchovy breadcrumb topping adds a unique crunchy and savory note.

Simple pizza base baked with extra virgin oil and salt. Ideal as a side dish or a light appetizer.

Classic white pizza with fior di latte mozzarella and Parma prosciutto crudo added after cooking.

A classic of Roman tradition with zucchini flowers and anchovies. Flavorful and delicate at the same time.

Traditional Campanian combination. Pork sausage and sautéed friarielli (turnip greens), on a mozzarella base.

White pizza with champignon mushrooms and crumbled sausage. A rustic and earthy flavor.

Pizza with double cheese: fior di latte and smoked provola. Seared cherry tomatoes add sweetness and acidity.

Rich vegetarian pizza with seasonal vegetables such as zucchini, eggplant, artichokes, and Romanesco broccoli.

A tribute to Puglia with cured capocollo, fresh zucchini pesto, and creamy stracciata burrata.

Spicy pizza inspired by Calabria. Topped with 'nduja, spicy salami, potatoes, and smoked provola.

The famous Roman pasta transformed into pizza. Tomato sauce, crispy guanciale, and pecorino romano.

Caramelized red onion is the star, sweet and soft. Accompanied by taggiasche olives and capers for saltiness.

Flavors of the Mediterranean with olives, capers, anchovies, and a gourmet touch of fermented black garlic.

White pizza inspired by Gricia pasta. Crispy guanciale, pecorino cream, and abundant black pepper.

The queen of pizzas: simple and perfect. San Marzano tomato, fior di latte mozzarella, and basil.

An evolved version of the Margherita with concentrated basil sauce and 24-month aged Parmigiano Reggiano.

Classic red pizza without cheese. Only tomato, garlic, and oregano. Simple and aromatic.

The classic 'Roman' pizza (often called Neapolitan in Rome) with salted anchovies and oregano.

Pizza with spicy salami. The classic bold flavor loved by those seeking a touch of spice.

Red pizza with sautéed champignon mushrooms, parsley, and a light garlic aroma.

A rich pizza with a mix of ingredients: artichoke hearts, mushrooms, olives, cooked ham, and hard-boiled egg.

Oven-baked calzone stuffed with fior di latte mozzarella and prosciutto crudo.

Rich calzone stuffed with ricotta, mixed cured meats, mozzarella, and tomato. A hearty classic.

Calzone stuffed with escarole sautéed in a pan with raisins and pine nuts, typical of Campanian gastronomic tradition.

Mixed grilled seasonal vegetables. A light and healthy side dish.

Whole artichokes cooked with mint and garlic, according to Roman tradition. Tender and flavorful.

Boiled chicory then sautéed in a pan with garlic, oil, and chili pepper. Bitter and spicy taste.

Wedge-cut potatoes baked with rosemary. Crispy on the outside and soft on the inside.

Escarole stewed in a pan with sweet raisins and crunchy pine nuts. A typical sweet and sour side dish.

Fresh seasonal salad with lettuce, tomatoes, and other raw vegetables.

Classic bruschetta with toasted bread, diced fresh tomatoes, fragrant basil, and oregano.

Bruschetta topped with amatriciana sauce, crispy guanciale, and pecorino.

Toasted bread with spicy sautéed chicory and creamy fresh burrata.

Simple and refined pairing: sweet burrata and salted anchovies on crispy bread.

Bruschetta with creamed codfish, flavored with mint and lemon.

Bruschetta with creamy chickpea hummus and tahini.

Bruschetta with Sicilian eggplant caponata, enriched with pine nuts, olives, and capers.

Mixed selection of the house's best bruschettas. Ideal for sharing between two.

The king of Roman street food. Rice croquette with tomato and ragù, with a melting mozzarella center.

Variation of supplì with cacio e pepe topping (pecorino and black pepper), without tomato.

Gourmet supplì prepared with Montepulciano red wine and flavorful sausage.

Battered and fried mixed vegetables (eggplant, zucchini, peppers, broccoli).

Classic french fries, crispy and golden.

Soft potato croquettes with a smoked provola cheese center and a hint of nutmeg.

Battered and fried onion rings, sweet and crispy.

Fried zucchini flower in batter, stuffed with mozzarella and anchovies. A Roman classic.

Giant pitted green olives, stuffed with mixed minced meat, breaded and fried.

Fried cod fillet served with a citrus-flavored mayonnaise.

Large platter of mixed fried items to share, includes all the house specialties.

Roman-style codfish stewed with tomato, raisins, pine nuts, and olives.

Simple grilled sliced beef, served rare or as preferred.

Sliced beef served on a bed of arugula with cherry tomatoes and parmesan flakes.

Tender and flavorful beef meatballs in tomato sauce, prepared according to Roman recipe.

Breaded and fried veal cutlet, served with french fries. Similar to cotoletta alla milanese.

Sandwich with smoked pulled pork, coleslaw salad, and BBQ sauce.

Classic burger with double cheddar cheese, crispy bacon, and sauces.