A Peek at Forcella, Your Latest Source for Neapolitan Pies

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Photo: Forcella

Grub Street sorta thought Roman pizza was trending, but what do we know? At any rate, Forcella, which opens today in Williamsburg, is yet another specialist in pies of the Neapolitan variety. The head pizzaiolo is Naples native Giulio Adriani, who, you'll recall, made a somewhat splashy U.S. debut at Olio last year. Now Adriani's struck out on his own with this small pie shop, a lead-up to a larger outpost opening in Manhattan this summer. Adriani's specialty pies include the Margherita (mozzarella, tomato sauce, basil), the San Gregorio (mozzarella, pesto, truffles, tomato), and the Fuorigrotta (mozzarella, lemon, arugula, pecorino), all topped with cheese he makes in house daily. Hours are noon to 3 p.m. and 5 p.m. to midnight. Check it out for yourself, in our slideshow and see the full menu below.

Forcella Menu [PDF]

Forcella, 485 Lorimer St., at Grand St., Williamsburg; 718-388-8820