Il Forno takes its name from the wood-fired oven at the center of its kitchen, where chef Egidio "Egi" Franciosa cooks the Neapolitan food he grew up with in a seaside town outside Naples. The approach stays close to those roots: simple, fresh ingredients treated with a light hand rather than piled high.
The Margherita pizza anchors the menu in the Neapolitan style, with pastas like the Fettuccine Verde, starters such as the Mondragone beet salad, and a Fresella rounding things out. Panna cotta and tiramisu close the meal.
Set in Chestnut Hill, Il Forno has built a following for its service and atmosphere as much as its cooking, with regulars returning for the room's romantic, intimate feel as often as for the pizza.
The Margherita pizza anchors the menu in the Neapolitan style, with pastas like the Fettuccine Verde, starters such as the Mondragone beet salad, and a Fresella rounding things out. Panna cotta and tiramisu close the meal.
Set in Chestnut Hill, Il Forno has built a following for its service and atmosphere as much as its cooking, with regulars returning for the room's romantic, intimate feel as often as for the pizza.