334 Bowery Street, New York
When the MoMA will open a pizza art gallery, the curator will probably include Forcella as a leading example of the new wave of Neapolitan style pizza in New York.
The name of the restaurant comes from an iconic neighborhood in Naples, and the pizza experience at Forcella is true to its Italian roots. The pizza is impeccable, the ingredients are of excellent quality, the spicy olive oil is available on request, and the waiters always try to sell you more expensive beverages.
It is impossible to resist to the “Pizzella”, a tiny piece of pizza dough quickly fried and then baked with a simple topping of tomato and cheese. This is an absolute must, especially if you are not going to order the “Montanara”, the deep fried whole pizza.
The “Margherita Extra” is pure art and passion. The crust is thick, light and fluffy. The toppings are perfectly blended together creating a continuum of flavors, from the acid-sweetness of the tomato to the decadent, sinful opulence of the melted cheese. A masterpiece on a plate.