Il Forno has quickly become a favourite of mine for when I want to grab a quick glass of wine and bite before heading home to relax. Located in one of the little alleyways that lead off pub street, this friendly little Italian restaurant knows how to make a mean Pizza as well as lots of delicious homemade pasta options, grilled meats and fish and of course, a generous selection of antipasti all perfect for enjoying with a glass of wine or two.
The pizzas are served in two sizes, medium and large with the medium sized pizzas being more than substantial enough for me. Prices start from just $5 for a classic Margherita to around $10 for something with a few more toppings (think imported ingredients like Fior di Latte, Prosciutto Di Parma or Scarmorza) My pictures below show the Pizza al Funghi ($7.50) with an interesting selection of local mushrooms as well as the excellent Pizza Napoli ($6.50) which is topped with little anchovies that melt into the pizza along with some capers and black olives.
Parmigiana di Melanzane ($8) has got to be one of my favourite Italian comfort foods with its layers of grilled aubergine, tomato sauce and melted mozzarella cheese. This was one of the first dishes I learned how to make from scratch and so I’m also a pretty harsh critic but the Il Forno version definitely passed the test – with pizza this good, who could blame me for adding in a garlic pizza to enjoy alongside it?
Whilst I am yet to try any of their pasta dishes, I very much like the fact that they make it fresh from scratch. Alongside the more classic dishes on offer they also have some interesting pastas like Homemade Ravioli with Prawns and Seabass in Prosecco Sauce ($12) or Squid Ink Tagliolini with Prawns and Zucchini ($10) that I can see tempting me sooner rather than later.
With wine and Prosecco available from $3.50 a glass and beer starting at just $1.25 for a can of Angkor, you could easily spend less than $10 for pizza and a drink or two which is pretty impressive for this level of cooking in my opinion and I can see it remaining a favourite of mine for a long time to come.