74 dame street, dublin 2
CALL: 01 679 4555
FORNO 500° IS THE CAPITALS BIG CHEESE
Ernie Whalley – Irish Times
REOPENING JUNE 30TH 2020 – Our booking lines are open and currently taking bookings for sit-down dining and delivery/collection. We are practicing 1 metre distancing, strict hand sanitising procedures are in place on entry and throughout the restaurant. Relax and dine in our new fresh air ventilation which eliminates the need for Air Conditioning. Hygiene has reached new heights, bathroom doors wedged open, contactless ordering available and even our smiles are sparkling clean. Whats not to love about phase 3! Our opening hours are different for now and our digital food menus have changed slightly to facilitate distancing. But the same great flavour, fun and passion from our team. We’ve missed you guys!
PHASE 3 OPENING HOURS
Open every night except Monday’s
Thurs, Fri, Sat and Sun open for Lunch’s
1-3 and 5pm till late
Forno 500°’s Restaurant, Bar and Pizzeria specialises in the True Neapolitan sour dough Pizza, homemade fresh pasta, & desserts. Honoured to be awarded the first accreditation in Ireland following a surprise inspection from Naples. We have made the Associazione Verace Pizza Napolitana (AVPN) list and became restaurant 707 to join this prestigious list of top pizzerias world wide.
Pizza is Naples unrivaled culinary masterpiece – The team at Forno 500° take our wood-fire pizza very seriously. Our oven (Forno) has been specifically built by respected Artisans from Naples, These Artisans were flown into Ireland and accommodated here in Dublin. An ancient style wood burning oven using old world Neapolitan techniques took two weeks to build.
Our award stands proud in our window today.
We are dedicated to spreading the culture and traditions of the real (Vera) wood-fired Neapolitan pizza and can create that soft, light and airy dough with true smoky oak flavour from our wood burning oven. True Neapolitan pizzas are made with double zero flour, hand crushed San Marzano DOP tomatoes (grown at the foothills of Mount Vesuvius), and fior di latte (milky strips of fresh mozzarella) from Campagna. In Naples (as well as according to AVPN guidelines), fresh basil & extra virgin olive oil is placed on top of the pizza. Neapolitan pizza and the crust is expected to be lightly charred, slightly chewy, and soft in the centre.
A true Neapolitan pizza cannot be crispy, it’s raised crust must be soft to the mouth, easy to fold (a libretto). and will have minimal toppings for a balance of flavour. By using only fresh, all natural, non processed ingredients of top DOP certification, each slice allows you to notice every ingredient.
In true Neapolitan style, we only bake with hardwoods of oak or beech. Our pizzas are brought to the table uncut and can be enjoyed with a knife and fork or by hand. Just leave your passport at home to experience la Vera Pizza Napoletana in Dublin.