Restaurant Il Forno Di Napoli Montparnasse Paris

Toasted bread slices rubbed with garlic and topped with diced tomatoes and fresh basil. Crispy and refreshing. A classic Italian antipasto.

Gourmet version of bruschetta with creamy buffalo mozzarella. Fresh flavors and melting texture on crispy bread.

Platter of Italian cured meats and buffalo cheese. Salty and flavorful, perfect for sharing at the start of a meal.

Assortment of grilled or marinated Italian vegetables. Light and flavored with olive oil.

Thin slices of raw marinated salmon, usually with lemon and olive oil. Fresh and tender.

Platter of Prosciutto di Parma, a cured raw ham. Sweet-salty flavor and melting texture.

Parma ham rolls filled with mozzarella and basil. A fresh and balanced starter.

Mixed salad with marinated vegetables and cheese shavings. Fresh and light.

Salad with bresaola (cured beef) and Parmesan. A flavorful mix of lean meat and peppery greens.

Simple salad of fresh tomatoes, mozzarella, and basil in the colors of the Italian flag. Fresh and milky.

Oven-baked pizza bread, simply seasoned. Crispy and fragrant with oregano.

Traditional Neapolitan pizza without cheese, with tomato sauce, garlic, and oregano. Intense tomato flavor.

The most classic pizza with tomato, mozzarella, and basil. Simple and delicious.

Pizza with salty sea flavors from anchovies and capers. Rich in taste.

Popular pizza topped with cooked ham and mushrooms. Mild and crowd-pleasing taste.

Tuna and onion pizza. Rich flavor, slightly sweet from the cooked onions.

Pizza topped with minced meat sauce. Hearty and flavorful.

Pizza with fresh ingredients added after cooking, such as arugula and raw Parmesan. Freshness and temperature contrast.

Spicy pizza with hot Calabrian salami. Piquant and flavorful.

Smoked salmon pizza. A rich and savory combination.

Like the Margherita but with higher quality buffalo mozzarella. Creamier and tastier.

Four cheese pizza (or five here). Rich, melting, and very flavorful for cheese lovers.

Complete pizza with an egg cooked on top. Rich and filling.

Pizza topped with ham and fresh arugula. Balanced between the saltiness of the ham and the bitterness of the arugula.

Folded pizza, topped with ham and mushrooms. Melting and warm center.

Vegetarian pizza with various vegetables. Fresh and colorful.

Folded pizza filled with ricotta and ham. Very creamy inside.

Pizza topped with Parma ham, often added after cooking. Refined and flavorful.

Black truffle pizza. Intense truffle aroma, with arugula and Parmesan.

"Capricciosa" pizza with a varied topping: artichokes, mushrooms, ham, and olives. Rich in flavors.

Grilled salmon fillet. Tender and rich in omega-3, served with salad.

Grilled tuna steak. Firm texture resembling meat, served rare or cooked as preferred.

Grilled swordfish slices. Firm white flesh and mild flavor.

Clams sautéed in a pan with garlic, oil, and white wine. Flavorful and briny.

Mussels sautéed in the Italian style, often with a touch of tomato or pepper. Juicy and fragrant.

Mussel and clam sauté mix. The best of both shellfish in one dish.

Spaghetti served with a simple sauce made from fresh tomatoes. Light and classic.

Long, flat pasta served with a rich meat and tomato ragù sauce. A comforting dish.

Spaghetti seasoned with oil, garlic, and chili. Simple but very spicy.

Classic Roman recipe with eggs, cheese, and pancetta. Creamy without added cream, and peppery.

Spicy tomato sauce with olives, capers, and anchovies. A powerful and salty taste typical of Naples.

Spaghetti with clams (vongole). Light sauce with garlic, oil, and white wine. Very popular by the sea.

Short tubular pasta with shrimp and vegetables. A complete and tasty dish.

Pasta with pieces of salmon in a creamy tomato sauce. Rich and smooth.

Pasta in spicy tomato sauce. 'Arrabbiata' means 'angry' in reference to the chili pepper.

Vegetarian pasta with a mix of seasonal vegetables. Light and healthy.

Ravioli served with a pink sauce (mix of tomato and cream). Mild and creamy.

Ravioli stuffed or served with salmon, in a creamy sauce. Refined.

Ravioli in cream and ham sauce. Very mild and popular with children.

Potato gnocchi baked with tomato sauce and melted cheese. Tender and warm.

Gnocchi served in a rich sauce with various cheeses. Very indulgent.

Traditional recipe from Sorrento: gnocchi, tomato sauce, mozzarella, and basil, baked in the oven.

Pasta with a sauce of Italian blue cheese (gorgonzola) and cured meat (coppa). Strong and creamy taste.

"Forestière" sauce with mushrooms, peas, and ham. Earthy and rustic.

Short hollow pasta with a tomato, onion, and pancetta sauce. Flavorful Roman classic.

Large tubular pasta served with a swordfish sauce. Refined seafood dish.

Layers of pasta, bolognese sauce and béchamel, baked in the oven. The quintessential Italian family dish.

Structured and fruity Italian red wine. Perfect with meats and pasta in sauce.

Red wine from Campania, famous for its legendary name. Spicy and fruity.

Red wine from Tuscany, modern blend. Elegant and versatile.

Light red wine from the Lake Garda region. Fruity with a hint of bitterness at the end.

Another more accessible Montepulciano. Balanced and easy to drink.

Sparkling and slightly sweet (amabile) red wine. Festive and typical of Emilia-Romagna.

One of Italy's most prestigious red wines. Complex, robust, and worthy of special occasions.

Italian sparkling white wine. Fresh, fruity, and ideal for an aperitif.

Dry white wine from Campania. Aromatic and fresh, pairs well with fish.

White version of Lacryma Christi. Rich in fruit and volcanic minerality.

Dry and delicate white wine from Umbria, an easy-to-pair classic.

Fresh and light rosé wine from northern Italy. Perfect for summer.

Sparkling and sweet rosé wine. Very fruity and light.

Sweet Italian white vermouth. Aromas of vanilla and herbs.

Italian red vermouth. Richer and spicier than white.

Drink based on Campari, red vermouth and sparkling water. Bitter and refreshing.

Pastis from Marseille. Served with fresh water.

Likely an almond-flavored liqueur or aperitif.

Liqueur based on eggs and sugar (Marsala all'uovo or Vov type). Sweet and creamy.

Venetian cocktail with Prosecco, Aperol (or Campari) and sparkling water. Orange, sparkling and bittersweet.

Champagne cocktail with cassis cream. Elegant and fruity.

Variation of Kir using Italian Prosecco instead of French white wine.

Glass of Italian sparkling wine from the Champagne region. Festive.

Glass of Italian sparkling wine. Fruitier and lighter than Champagne.

Spirit distilled from grains.

Whisky mixed with cola.

Italian blonde lager beer. Light and thirst-quenching.

Italy's most popular beer. Blonde and crisp.

Roman amber craft beer (rossa). Malty and caramelized taste.

Still mineral water from Tuscany.

Italian sparkling mineral water, famous for its fine bubbles.

Cola soda.

Sugar-free version of Coca-Cola.

Orange soda.

Lemon soda.

French orange soda with pulp.

Peach-flavored iced tea.

Tropical fruit drink.

Clear and sparkling lemon-lime soda.

French Champagne from a major brand. Brut and elegant.

Classic Italian espresso.

Decaffeinated coffee.

Espresso with hot milk and milk foam.

Double espresso. Strong and full-bodied.

Selection of teas or herbal teas.

Liqueur from southern Italy. Sweet, strong, and very fragrant. Served chilled.

Grape marc eau-de-vie. Strong and digestive.

Italian almond liqueur. Sweet with a slight bitterness.

Italian anise liqueur. Often served with a coffee bean.

Sweet and bitter herbal liqueur. Popular in Italy.

Sicilian Amaro. Rich, dark, with flavors of herbs and citrus.

Bittersweet herbal liqueur from the Basilicata region.