Antico Forno
Venice is not known for pizza, partly because fire codes restrict the use of traditional wood-burning ovens, but the big, fluffy-crusted pies here are the best in the city. Little more than a hole-in-the-wall (take-out only), Antico Forno has been selling pizza by the slice since 2001, thick and thin-crust. Its “La Pizzaccia-style” pizza is a soft focaccia topped with fresh chopped tomatoes, mozzarella fior di latte (from Treviso farms) and everything from Trevisan sausage to gorgonzola and mushrooms.
Venice is not known for pizza, partly because fire codes restrict the use of traditional wood-burning ovens, but the big, fluffy-crusted pies here are the best in the city. Little more than a hole-in-the-wall (take-out only), Antico Forno has been selling pizza by the slice since 2001, thick and thin-crust. Its “La Pizzaccia-style” pizza is a soft focaccia topped with fresh chopped tomatoes, mozzarella fior di latte (from Treviso farms) and everything from Trevisan sausage to gorgonzola and mushrooms.
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