Mancini il Forno

The most classic pizza with tomato sauce, mozzarella, and fresh basil. Represents the colors of the Italian flag. Simple, balanced, and universally loved flavor.

Pizza topped with tomato sauce, garlic, oregano, and extra virgin olive oil. Does not contain cheese. Intense and very aromatic flavor.

Also known as pizza Romana in other areas, topped with tomato, mozzarella, and anchovies. A decisive and very savory flavor thanks to the anchovies.

Pizza with sliced champignon mushrooms. Available with tomato base (red) or without tomato with mozzarella (white). Delicate earthy flavor.

Pizza with spicy salami. A classic for those who love strong, slightly spicy flavors. The base is usually margherita.

White pizza with mozzarella and prosciutto crudo added at the end of cooking or during cooking. Pleasant contrast between the warm pizza and the savory cured meat.

Typical Roman white pizza with mozzarella and cooked ham. Delicate and simple flavor, reminiscent of a warm toast.

White pizza topped with a mixture of four different cheeses (often mozzarella, gorgonzola, fontina, and parmesan). Very rich, creamy, and flavorful.

The richness of the four-cheese pizza enhanced with champignon mushrooms. A creamy and flavorful union.

Pizza with a complex flavor that combines the bitterness of radicchio, the savoriness of sausage, and the spicy creaminess of gorgonzola. Very flavorful.

Pizza typically topped with mushrooms and sausage. Evokes the flavors of the forest. Available with or without tomato sauce.

Pizza topped with a mix of grilled or baked seasonal vegetables (often zucchini, eggplant, peppers). Fresh, colorful, and light.

A classic Roman combination with zucchini flowers and anchovies. The delicate taste of the flowers is balanced by the saltiness of the anchovies.

White pizza with provola (smoked spun-paste cheese) and speck (smoked cured ham). Intensely smoky and savory flavor.

Prized pizza with aromatic porcini mushrooms and smoked provola. A rustic and elegant flavor.

Fresh white pizza with bresaola (cured beef), fresh arugula, and often parmesan shavings. Light and ideal for summer.

Inspired by the famous Roman pasta dish. Topped with Pecorino Romano and abundant ground black pepper. Creamy and spicy.

Reproduces the flavors of carbonara pasta: mozzarella, egg, pecorino, black pepper, and crispy guanciale. Very rich and substantial.

Ancestor of carbonara, without egg. White base with Pecorino Romano, black pepper, and crispy guanciale. Savory and tasty.

Inspired by the amatriciana sauce. Tomato sauce, crispy guanciale, and Pecorino Romano. Decisive and traditional flavor.

Pizza with smoked salmon, fresh arugula, and pachino tomatoes. A fresh and flavorful combination, often on a white base.

Very rich gourmet pizza with sliced potatoes, prized Lardo di Colonnata that melts with heat, and truffle cream or shavings.

Rich pizza topped with tomato, mozzarella, mushrooms, artichoke hearts, cooked ham, and olives. Varied flavors in every bite.

The same ingredients as the Capricciosa (mushrooms, artichoke hearts, ham, olives) but arranged separately in four sections.

A modern and indulgent white pizza. Fragrant mortadella, fresh and creamy stracciatella cheese, and crushed pistachios for crunch.

A prized variation of the Margherita with Campana DOP buffalo mozzarella instead of fior di latte. More flavorful and milky.

A much-loved rustic combination in Rome. Sautéed chicory (slightly bitter green leafy vegetable) and flavorful sausage.