Most-loved dishes
AI summary of what 8 dish mentions say about the food
Reviewers at Due Forni rave about the supplì, calling it a must-order, and the overall vibe is one of warm, rustic comfort.
“This supplì is beautiful in size, breading, everything. They put sauce underneath so it doesn't slide on the plate — smart. It's really granitic. Weight is good. For €5, it's okay. The only thing I'd say is more salt, because inside it's missing. The tomato is excellent, the cooking is incredible, the crust outside is powerful. In Rome you can find something similar for €4 in high-level pizzerias. The presentation is great. It's greasy on the fingers, acceptable. Dry. Good, very flavorful. Maybe a pinch more salt.”
What creators say
1 creator has covered Due Forni. Most active: Secondo Luca
- Secondo LucaLoved
Ho portato 7 sconosciuti per mettere sotto pressione questa pizzeria - Due forni - Danilo Brunetti · @ 0:02
Due Forni is a stunning, upscale pizzeria in Milan where Danilo Brunetti's pizza and starters are exceptional, with a few minor critiques on saltiness and table cleanliness, but overall an outstanding experience worth every euro.
Dishes mentioned
Sfera di Ossobuco con Cuore di Aluia e Spuma di Zafferano
This ossobuco sphere has a heart of aluia and a saffron foam base. The presentation is very successful, though I might have used different sprouts — this type doesn't enhance the dish. The foam is fine, the sauce should be the ossobuco reduction. Inside it's beautifully moist, sun temperature. The foam is actually at room temperature to create a contrast. The reduction is here. It's really good, the spiciness stays on your palate, it's not excessive. Overall it's an excellent starter before pizza. It costs €9, which is justified by the research and preparation behind it.
Supplì
This supplì is beautiful in size, breading, everything. They put sauce underneath so it doesn't slide on the plate — smart. It's really granitic. Weight is good. For €5, it's okay. The only thing I'd say is more salt, because inside it's missing. The tomato is excellent, the cooking is incredible, the crust outside is powerful. In Rome you can find something similar for €4 in high-level pizzerias. The presentation is great. It's greasy on the fingers, acceptable. Dry. Good, very flavorful. Maybe a pinch more salt.
Frittatina Primavera
This frittatina primavera has bucatini from Gragnano, fava beans, guanciale, peas, a pecorino foam, and decorative herbs. Lemon zest on top. It's incredible aesthetically. The plate is very nice too. Inside it's beautiful, sun temperature. The bottom is a bit more crunchy because it touched the bottom of the fryer. It's good, really complete. Among the three starters, this is the one I'd say come out of the house and taste it — it's the most successful. It costs €9, which is a lot but justified by the ingredients: guanciale, fresh fava beans, Gragnano pasta.
Pizza Contemporanea con 'Nduja
The smell of this pizza arrived before the pizza itself. The velvety crust is incredible. The dough is a bit softer than what Danilo used to make, less crunchy. The smell is monstrous. The slice stands up — that's how pizza should be. The dough is crunchy, friable, smells of cereal almost disgustingly. The tomato is incredible, fresh basil, the 'nduja kicks you but accompanies you bite by bite, makes you salivate. The crust is a fucking cloud, look at that hole. It's amazing. The cereal smell of the crust reminds me of the bag of bread from the bakery. The 'nduja could be a bit more present, but eating the whole pizza the quantity might be different. I found it very complete. It's €15.
- Pizza Romana con Carciofi, Uovo Barzotto e Culaccia
