1987Est. Napoli
Our story
A family tradition, three generations deep
Forno Vero began with nonno Giuseppe, who left a small town near Naples to share the flavours of his childhood. Today we still honour his recipes — the same dough, the same wood-fired technique, the same patience.
Every pizza is hand-stretched and baked at 485°C for exactly 90 seconds in our imported Neapolitan oven. The result: a blistered, airy cornicione, soft and chewy within — pizza the way it was always meant to be.
Wood-fired Neapolitan oven
72-hour fermented dough
Imported Italian ingredients
Family recipes since 1987
