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Forno Rosso Pizzeria Napoletana Review

4.6 /518 Reviews
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也乜也乜
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5/5
Original Text
Husband likes to make pizza, but I only eat gluten-free pizza, so we often bothered to buy the right flour. We were pleasantly surprised to buy gluten-free flour in this store. And the gluten-free pizza in this store is delicious, it is fluffy and crispy.

Forno Rosso Pizzeria Napoletana

Posted: Sep 12, 2017
More Reviews
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  • M30***41
    4/5Excellent
    Original Text

    We were looking for a place to dinner and stumbled upon this truly authentic Italian restaurant. The food, service and atmosphere were lovely and felt like we were entering a small restaurant in Italy.

    0
    Posted: Jul 18, 2020
  • justinwang1987
    4/5Excellent
    Original Text

    Forno Rosso Pizzeria Napoletana, the pizza is very good, I like foreigners to serve sesame dishes on the pizza, it can relieve the greasy

    0
    Posted: May 19, 2018
  • 浩書冼
    5/5Outstanding
    Original Text

    We were very satisfied with the five-star restaurant. The restaurant is very modern, the service is excellent, and the food is memorable. I really like the homemade tiramisu and pistachios cups here. But my favorite is the Italian sweet tomato cheese pizza here. This time I ordered two different pizzas and had onions with toast.

    0
    Posted: Sep 12, 2017
  • 陈川渝
    5/5Outstanding
    Original Text

    The friendly and friendly owner always greets us at the door and the dining atmosphere in the store is very good. My favorite marghertia pizza here, the best pizza I have ever had in Chicago, with perfect flavor and perfect crust, Palma ham wrapped in sesame and cheese, and darned vinegar and olive oil is really delicious.

    0
    Posted: Jul 29, 2017
  • 晴天霹雳鸡
    5/5Outstanding

    每一个这里出品的比萨都是完美的。这里的员工和管理团队都很专业,所以我很满意他们的服务态度。这里的比萨价格公道,而且绝对物超所值。我最喜欢这里比萨的西红柿和奶酪。总之这是用最好的配料做的最正宗的比萨。

    0
    Posted: Jul 29, 2017
  • 冬西南北瓜
    5/5Outstanding

    我们一定会再来的!这里的服务员很好,效率很高。餐厅环境很干净,我们很满意。每一个披萨在烤箱烤九十秒就能出炉,非常好吃,有新鲜的罗勒和意大利奶酪。而且价格也很公道。我和我的妻子都很满意。

    0
    Posted: Jul 29, 2017
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