Ristorante Pizza Forum

Assortment of toasted bread slices with various toppings. Includes fresh tomato, ricotta with figs, and burrata with salmon. A classic and varied appetizer to start the meal.

Selection of traditional Roman fried items. Includes rice supplì, potato croquettes, and battered vegetables. Crispy and flavorful, ideal for sharing.

Rich Neapolitan-style seafood soup with mussels, clams, and other shellfish. Served with croutons. An intense and fragrant seafood dish.

Knife-cut fresh tuna served with diced mango and avocado. A fresh dish combining the sweetness of fruit with the flavor of the sea. Lightly seasoned to enhance the raw ingredients.

Fried leavened dough, typical of Italian tradition. Soft inside and golden outside. Often served as a delightful appetizer.

Fried pizza dough strips, topped with fresh arugula, parmesan shavings, and cherry tomatoes. A rustic and savory appetizer typical of Campanian cuisine.

Fried rice croquette with a molten mozzarella center, breaded and fried. One of Rome's most beloved street foods. Crispy outside and soft inside.

Bites of breaded and fried potato puree. Simple and tasty, with a soft interior. An Italian classic appetizer.

Small breaded mozzarella balls, fried until golden. Hot and stringy when bitten. Perfect for snacking while waiting.

Zucchini flowers stuffed with mozzarella and anchovies, battered and fried. A perfect combination of the flower's sweetness and the anchovy's saltiness. Typical of Roman cuisine.

Prized Iberian acorn-fed pork ham. Aged 36 months for an intense flavor and a melt-in-your-mouth texture. Served thinly sliced.

Three small fried pizzas seasoned in different ways. A tasting that ranges from classic flavors to richer ones like mortadella and pistachio. Soft and delicious.

Layered fried eggplant bake with tomato, mozzarella, and basil. Enriched with a parmesan cream. A rich and comforting dish from Southern tradition.

Prized raw red prawns, thinly sliced. Accompanied by avocado and citrus notes of lime. A refined and delicate appetizer.

Fresh long pasta seasoned with a cream of Roman pecorino and black pepper. A classic of Roman cuisine, simple but with an intense and spicy flavor.

Short pasta seasoned with eggs, Roman pecorino, crispy guanciale, and pepper. Creamy and rich, it is one of the most famous Italian dishes in the world.

Short pasta served with tomato sauce, guanciale, and pecorino. A flavorful and slightly spicy sauce typical of Amatrice.

Spaghetti served with clams, garlic, oil, and parsley. A classic, delicate, and fragrant seafood pasta dish.

Pasta seasoned with a fresh cherry tomato sauce and melted cheese. Slightly spicy and very creamy due to the abundant cheese.

Fresh egg pasta paired with the sea flavor of mussels and the saltiness of pecorino. A bold and tasty land-sea combination.

Pasta filled with soft burrata, served with a rich pistachio cream. A dish that plays on the sweetness of the cheese and the toasted note of the nuts.

Large format short pasta with fresh tuna and colorful cherry tomatoes. Flavored with anchovy sauce, which provides a deep umami savoriness.

Short pasta served with a white meat and onion ragu, slow-cooked for a long time. A sweet and savory Neapolitan traditional dish.

Baked potato gnocchi with tomato sauce, mozzarella, and basil. Served hot and stringy in the traditional earthenware dish.

Spaghetti with fried zucchini and Provolone del Monaco. A creamy and flavorful dish originating from the Amalfi coast.

Thick, short fresh pasta served with a rich mixed seafood sauce. A triumph of marine flavors typical of Campania.

Grilled beef tagliata served on a bed of arugula with cherry tomatoes and parmesan. A light yet flavorful main course.

Rich and juicy hamburger with cheddar cheese, bacon, and egg. Served with french fries. A complete and hearty American-style meal.

Pork sausage served with friarielli (turnip greens) sautéed with garlic and chili pepper. A classic and flavorful combination from Neapolitan cuisine.

Whole fish baked with potatoes. White, tender, and delicate meat. A simple dish that highlights the freshness of the fish.

Roasted octopus tentacles, crispy outside and tender inside. Served on a soft potato puree for a contrast of textures.

Floured and fried mixed seafood, traditionally served in a paper cone. Dry, crispy, and flavorful.

Half chicken marinated with spicy herbs and grilled or baked. Served with potatoes. Juicy meat with a crispy, spiced skin.

Quickly seared tuna fillet, coated in sesame seeds, with the inside still raw. Served with slightly bitter sautéed greens.

Potato sticks fried in boiling oil. Golden, salted, and crispy. The perfect side dish for any meal.

French fries enhanced with melted cheese and crispy bacon bits. A very rich and indulgent side dish.

Cut potatoes roasted with aromatic herbs. Soft inside with a crispy crust.

Bitter leafy green vegetable, boiled and then sautéed with garlic and chili pepper. A traditional Roman side dish.

Stewed eggplant and other vegetables in a sweet and sour sauce. Rich in Mediterranean flavors, often enjoyed at room temperature.

Typical Campanian turnip greens, sautéed with garlic and chili pepper. They have a bold and slightly bitter taste.

Fresh salad with feta cheese, black olives, and crunchy vegetables. Dressed with olive oil and oregano. A light and flavorful dish.

Rich salad with chicken, croutons, and cheese shavings. Dressed with a typical creamy sauce. A fresh and nutritious main course.

Gourmet salad with salmon and creamy burrata heart. Enriched with avocado and sweet cherry tomatoes. A mix of freshness and premium ingredients.

Simple and famous dish with buffalo mozzarella and tomatoes. Dressed with fresh basil and extra virgin olive oil. It embodies the colors and flavors of Italy.

Classic red pizza without cheese. Topped only with tomato, garlic, and oregano. Simple but very aromatic.

The quintessential Italian pizza with tomato, mozzarella, and basil. Represents the colors of the Italian flag. Balanced and universal taste.

Pizza with a Margherita base enriched with anchovy fillets. Savory and tasty for lovers of intense sea flavors.

Rich pizza with many toppings including artichokes, mushrooms, ham, and olives. A mix of flavors to satisfy every palate.

Flavorful pizza with crumbled sausage. A rustic and bold flavor, perfect for meat lovers.

White pizza with a selection of four melted cheeses. Creamy and intensely flavored, especially thanks to the gorgonzola.

Pizza with smoked speck and mushrooms. A combination reminiscent of mountain flavors, intense and fragrant.

Pizza topped with a variety of grilled or baked seasonal vegetables. Light, colorful, and healthy.

A premium variation of the Margherita using buffalo mozzarella from Campania. More milky and flavorful than the classic version.

A pizza celebrating Campanian dairy products with a mix of mozzarellas and provola. Very stringy and rich in flavor.

Special pizza with a crust stuffed with various ingredients. A classic Margherita in the center, a surprise of flavors around the edges.

Spicy pizza with seasoned salami. A classic for those who love strong, bold flavors.

Pizza with frankfurters, also very popular with children. Simple and tasty.

White pizza with pork cracklings and ricotta. A tribute to ancient and rustic flavors, very savory and peppery.

Pizza inspired by the famous Nerano pasta. Topped with zucchini in various textures and provolone. Creamy and delicate.

Fresh white pizza with ingredients added raw or at the end of cooking. The contrast between the flavorful speck and fresh arugula is a classic.

The classic Neapolitan 'sausage and friarielli' combination on pizza. Flavorful, with the slightly bitter note of the greens balancing the fatty sausage.

Rich pizza with fragrant porcini mushrooms and cheeses. Enriched with fresh arugula for a touch of freshness.

Generously topped pizza with peppers, salami, and mushrooms. An explosion of different flavors, slightly spicy.

Flavorful pizza with crispy guanciale and smoked provola. Arugula adds freshness and balances the richness of the cured meat.

White pizza with a ricotta-stuffed crust. Topped with fresh, quality ingredients like buffalo mozzarella and cherry tomatoes.

Spicy and rich red pizza with a stuffed crust. Combines the creaminess of ricotta with the spiciness of salami.

Half-moon shaped calzone filled with ricotta, cured meats, and mushrooms. Oven-baked, soft and stringy inside.

Classic Neapolitan calzone filled with ricotta and salami. Simple but rich in flavor.

Golden and crispy fried calzone, filled with traditional ingredients like pork cracklings and ricotta. An unmissable indulgence.

Gourmet pizza with luxury ingredients like fresh truffle and salmon. A refined gastronomic experience.

Very elaborate pizza with octopus and spicy 'nduja. Enriched with bottarga and pistachio for a unique mix of textures and flavors.

High-quality pizza topped with prized Pata Negra ham. A dish that highlights the excellence of the ingredients.

White pizza base topped raw with fresh ingredients. Light and fragrant with basil.

Delicious focaccia with the classic combination of mortadella and pistachio. The burrata adds an irresistible creamy note.

Focaccia combining the saltiness of prosciutto with the sweetness of fresh figs. A perfect balance of flavors for summer.