Dishes rooted in wood fire and regional soil
Our seasonal dinner menu changes with the cycles of our regional farm partners and coastal fishermen. Each course is crafted over Tuscan oak embers and seasoned with pressed olive oils.
Opening bites prepared over stone embers and aged wood
Burrata Pugliese con Fichi
Wood-FiredFresh Puglia burrata, blistered mission figs, aged Modena balsamic, and hearth-toasted sourdough crisps.
Carpaccio di Manzo Affumicato
Chilled CuredOak-smoked Piedmontese beef, pickled shallots, wild caper berries, shaved 24-month Parmigiano-Reggiano.
Calamari alla Griglia
Wood-FiredTender Monterey squid grilled over almond wood, preserved lemon, sea salt, baby wild arugula.
Carciofi alla Giudia
Organic GardenCrispy Roman baby artichokes, mint-parsley gremolata, lemon-garlic emulsion, and cracked tellicherry pepper.
Planning a tasting experience?
We accommodate dietary preferences with tailored pairings and chef selections.
Artisanal cellar selections from Italian soils
Every bottle is chosen by our sommelier team from historic small-estate vineyards, paired purposefully with our wood-fired seasonal kitchen.
Comm. G.B. Burlotto
Crushed rose petals, wild strawberry, cedar, and mineral-driven tannins.
Biondi-Santi Tenuta Greppo
Sour dark cherry, dried rosemary, leather, and refined volcanic acidity.
Mastroberardino
Black plum, cacao nibs, wild sage, and savory volcanic graphite.
Girolamo Russo
Red currant, iron ore, white pepper, and energetic alpine freshness.
Bruno Giacosa
Orange rind, dried violet, tar, and elegant silky structure.
Castello di Ama Vigneto Bellavista
Morello cherry, warm spice, dried thyme, and graphite minerality.
Private cellar tastings & pairing menus
Our head sommelier curates custom multi-course flight experiences for private gatherings.
Artisanal wood-fired cuisine, hand-extruded grains, and regional Italian vintages served in an intimate candlelit hearth.
Location & Inquiries
- 123 Main St, Springfield
- (555) 123-4567
- info@forno.com