Forno D’oro doesn’t really need me to sing their praises, as chef Tanka Sapkota’s pizzeria has won a coveted “Top 50 Pizzerias Outside Italy” award, but I’m going to do so anyway. Every time I step into Forno D’oro, it’s like walking into a well-oiled machine.
The staff is incredibly attentive, the tables are always clean, and the food comes out like clockwork. The pizza menu is enormous, offering countless toppings and creative combos: My brother is partial for the pizza with anchovies, meanwhile I’ve realized that their hidden gem is the funghi pasta, a dish very few people order in a ristorante whose pizza reputation precedes itself.
O jornalismo que a Mensagem de Lisboa faz une comunidades,
conta histórias que ninguém conta e muda vidas.
Dantes pagava-se com publicidade,
mas isso agora é terreno das grandes plataformas.
Se gosta do que fazemos e acha que é importante,
se quer fazer parte desta comunidade cada vez maior,
apoie-nos com a sua contribuição: