Pizzeria La Forgia - ORMEA

La Forgia was our place to stop for a pizza travelling between Piemonte and the sea. Last visit was a true disappointment. They were short on staff and not at all service minded, the wait was more than an hour and when the pizza finally came the bottom was doughy in the center. We have had better experiences from La Forgia and we still belive they have an excellent pizzaiolo but will not take the risk to try again for a long time.

Great experience eating at Pizzeria la forgia my daughter and I are both celiac. The menu was clearly marked with a tick for all options gluten free. This included starters, pizza, an option to have gf French fries, crepes (not that we could eat that after pizza?! and other deserts aswell as a gf beer. The lady serving us had great knowledge of gluten free options too. Very impressed. The people in our party eating normal pizza were also very impressed with the quality of the food.

One of the best pizzas I've had in Italy. In Italy most of the restaurants cook the pizzas in a wood oven which is great but sometimes the pizza is burnt on the top and less cooked in the middle. The forgia pizza was cooked all the way through and I can tell they use semolina flour so it comes out crispy. Awesome! I ordered the carpaccio pizza with truffle oil. So delicious. The appetizers looked really good too but I got a nice fresh salad and a small bottle of local white wine called Arneis which is similiar to a Chardonnay. Panna cotta with blueberries for desert which the lady said she made herself. You can't go wrong at this place but there isn't a lot of seating so you should probably make a reservation if you are a big group.

Buona la pizza. Abbondante il tagliere di speck e tomini. Ottimi la pulizia (Il bagno è pulitissimo e ordinatissimo, cosa per me molto importante) e il servizio.

Pizza molto buona e personale disponibile. Prezzi un po' sopra la media