Mangia, Mangia
The people behind the city’s best pizza (Buona Forchetta) and pasta (Bice) have joined forces at Officine Buona Forchetta. The magic happens in two gold-tiled wood-fire ovens—one dedicated solely to gluten-free pizzas—that produce blistered Neapolitan pies such as the Angela, topped with rounds of spicy salami. Don’t miss the house-made pastas or the kid-friendly outdoor play area.
This appeared in the June/July 2016 issue.
