Ristorante pizzeria Buona Forchetta

A high-fermentation Italian white (weiss) beer. It has a light, cloudy color, with fresh and fruity notes. Smooth and thirst-quenching.

Double malt beer with a dark amber color. Rich taste of toasted malt and caramel with a higher alcohol content.

The classic Italian lager beer. Golden color, balanced taste with notes of malt and hops. Very refreshing and versatile.

Sweet iced tea served with peach or lemon flavor. Refreshing non-alcoholic beverage.

Sweet and dark carbonated beverage with cola flavor.

Sugar-free version of the classic cola beverage.

Slices of cured raw ham served with fresh and creamy buffalo mozzarella. A classic Italian combination.

Mixed selection of typical Italian cured meats and cheeses, often accompanied by pickled vegetables or olives.

Assortment of cheeses of various ages served with honey to enhance their flavor.

Fresh salad composed of tomato slices, mozzarella, and basil, dressed with olive oil.

Soft baked cake with porcini mushrooms and zucchini, served on a smooth potato cream.

Layers of fried eggplant baked with tomato sauce, mozzarella, and parmesan. Rich and flavorful.

Skewers of sheep or lamb meat cooked over charcoal. Typical of Abruzzese cuisine.

Thin slices of bresaola (cured beef) served with fresh arugula and Grana Padano cheese shavings.

Large platter of mixed appetizers selected by the chef, including six different land specialties.

Cold salad of mixed seafood such as squid, shrimp, octopus, and mussels, dressed with lemon and parsley.

Pieces of boiled tender octopus served with boiled potatoes, dressed with olive oil and parsley.

Thin slices of raw salmon marinated in citrus juice, oil, and spices.

Thin slices of fresh anchovies marinated in vinegar or lemon. Intense and tangy flavor.

Whole anchovies floured and fried until golden. Crispy and flavorful.

Mussels cooked in a pan with oil, garlic, parsley, and sometimes white wine. Served with their own sauce.

Mussels cooked quickly with abundant black pepper. Simple and spicy Neapolitan dish.

Mussels served in a flavorful broth, often with tomato and croutons.

Small cuttlefish (moscardini) floured and fried. Tender inside and crispy outside.

Large platter of mixed seafood appetizers selected by the chef, including six different specialties.

Octopus slowly stewed in a flavorful tomato sauce.

Soft meatballs made with grouper, breaded and fried.

Clams cooked in a pan with oil, garlic, and parsley.

Long, hollow pasta dressed with tomato sauce, crispy guanciale, pecorino, and black pepper. Typical Roman dish.

Short pasta served with a cream of eggs, pecorino romano, guanciale, and black pepper. Rich and flavorful.

Considered the ancestor of carbonara, it's pasta dressed with guanciale, pecorino, and pepper, without eggs and tomato.

Fresh egg pasta dressed with a dense cream of Pecorino Romano cheese and abundant black pepper.

Egg pasta served with an aromatic porcini mushroom sauce.

Egg pasta served with classic meat ragu and slow-cooked tomato sauce.

Layers of egg pasta alternated with meat ragu, béchamel sauce, and cheese, baked.

Cylinders of pasta stuffed with meat or ricotta and spinach, covered in sauce and baked.

Potato gnocchi dressed with tomato sauce, melted mozzarella, and basil, baked.

Gnocchi served with a rich sauce of pork ribs and sausage.

Pasta served with oxtail stew sauce, a typical Roman oxtail stew with celery and tomato.

Hot soup prepared daily, may contain chickpeas, beans, or mixed vegetables.

Creamy rice finished with spinach and cream, enriched with crunchy pine nuts.

Stuffed pasta served in hot meat or vegetable broth.

Stuffed pasta dressed with a creamy sauce and cubes of cooked ham.

Short pasta dressed with a spicy tomato sauce, garlic, and parsley.

Simple and classic dish with olive oil, sautéed garlic, and chili pepper.

Long pasta dressed with a simple tomato and basil sauce.

Rice slowly cooked with broth and porcini mushrooms, finished with butter and parmesan.

Egg pasta finished with abundant butter and Parmigiano Reggiano to form a cream.

Stuffed pasta served with a creamy four-cheese sauce.

Short pasta served with broccoli, anchovies, and sometimes olives, typical of Roman tradition.

Classic seafood dish with clams, garlic, oil, chili pepper, and parsley.

Long pasta with mixed seafood (mussels, clams, squid, shrimp) and cherry tomatoes.

Potato gnocchi served with clams and enriched with the intense flavor of truffle.

Rice cooked in fish broth with mixed seafood and a touch of tomato.

Delicate and creamy risotto prepared with scampi and often a touch of cream or tomato.

Thick fresh pasta served with octopus, clams, and dressed with fresh arugula and cheese shavings.

Thick, short fresh pasta typical of Campania, served with a rich seafood sauce.

Short twisted pasta dressed with porcini mushrooms and salmon, a surf and turf combination.

Fresh pasta served with tender zucchini and sautéed shrimp.

Long pasta with a unique sauce combining mussels, porcini mushrooms, and the aromatic flavor of saffron.

A twist on classic carbonara where guanciale is replaced by squid and shrimp.

Seafood version of amatriciana with fresh tuna, flavorful olives, and pecorino.

Stuffed pasta with fish served with a shrimp and asparagus sauce.

Black pasta (squid ink) with prized red shrimp and a creamy lime sauce.

The classic cacio e pepe enriched with the freshness of raw shrimp tartare.

Gnocchi served with clams and fried sweet green peppers (friggitelli).

Potatoes cut into pieces and baked, usually seasoned with rosemary.

Fried potato sticks, crispy and salty.

Boiled chicory dressed with oil and lemon or sautéed in a pan (often bitter).

Chicory sautéed in a pan with oil, garlic, and chili pepper.

White pizza with mozzarella, mushrooms, and flavorful sausage.

White pizza with a selection of four melted cheeses (usually mozzarella, gorgonzola, etc.).

Vegetarian pizza with mozzarella and mixed grilled vegetables (zucchini, eggplant, peppers).

White pizza with smoked provola cheese and zucchini.

Flavorful pizza with smoked provola cheese and speck (typical smoked ham).

White pizza with stracchino (creamy fresh cheese) and speck.

Delicate and creamy pizza with stracchino cheese and salmon.

Pizza served with cured bresaola, fresh arugula, and parmesan shavings added after cooking.

Pizza with fresh buffalo mozzarella and sweet Pachino cherry tomatoes.

Hearty white pizza with sliced potatoes and sausage.

White pizza that enhances the flavor of porcini mushrooms.

Pizza with salmon and fresh arugula.

Surf and turf pizza with porcini mushrooms and salmon.

Delicate white pizza with zucchini and shrimp.

Rich pizza with mozzarella, shrimp, mushrooms, arugula, and parmesan.

Pizza with delicate zucchini flowers and flavorful anchovies.

Pizza with a strong flavor of bitter radicchio and spicy gorgonzola.

Pizza with radicchio and smoked provola cheese.

Simple white pizza with cooked ham and mozzarella.

Pizza inspired by carbonara pasta with egg, bacon, and pecorino.

Gourmet pizza with the classic combination of sweet pears, crunchy walnuts, and gorgonzola.

White pizza with sautéed broccoli and sausage, a Roman classic.

Simple pizza with only tomato sauce and oil, no mozzarella.

Traditional Neapolitan pizza with tomato, garlic, oregano, and oil.

The queen of pizzas with tomato, mozzarella, and basil.

Flavorful pizza with the addition of salty anchovies.

Classic pizza with sliced champignon mushrooms.

Rich pizza with a mix of ingredients: mushrooms, artichokes, olives, and egg.

Pizza with canned tuna and sliced onions.

Margherita with the addition of sliced sausage.

Spicy pizza with spicy salami (pepperoni type).

Pizza divided into four sections with different ingredients representing the seasons.

Fresh pizza with cherry tomatoes, raw arugula, and parmesan shavings added after cooking.

Flavorful pizza with roasted peppers and sausage.

Classic combination of cooked ham and mushrooms.

Pizza with fried eggplant and parmesan, similar to the dish of the same name.

Pizza with tuna and mozzarella.

Margherita with slices of raw ham added after cooking.

Pizza loved by children, topped with french fries.

Premium version of Margherita with buffalo mozzarella from Campania.

Margherita enriched with pieces of sausage.

Margherita with the addition of spicy or sweet gorgonzola.

Pizza inspired by amatriciana pasta with guanciale and pecorino.

Pizza with a red base, sausage, and fries.

Red pizza with mixed seafood (mussels, clams, shrimp).