The story
Tucked away on Via Gerolamo Cardano in Rome’s residential Portuense area, Forno Albanese is a no-frills bakery that has earned a loyal 4.5-star following as a local spot focused on pizza al taglio. Creator Giuliacrossbow called it an “institution” and highlighted an “incredible” supplì con bollito that might be the best she’s ever had.
When xMurry visited, he described the marinara as “a dream” with abundant oil and anchovies, and noted the potato pizza is “thin and crunchy.” Alongside standout pizza rossa and bianca, these dishes capture the bakery’s appeal: straightforward, expertly executed classics that taste of the neighborhood. Forno Albanese proves that sometimes the best Roman pizza hides behind a simple counter.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers praise Forno Albanese's Pizza marinara for its perfectly blistered, tangy-sauced simplicity, calling it a masterclass in Neapolitan craft. The overall vibe is warm, unpretentious, and deeply satisfying, capturing the soul of authentic Italian comfort food.
“This marinara is a dream. It has parsley, a ton of oil, anchovies, a bit of garlic. It's not heated, it's cold, but the flavor is really good. The oil is an indefinite amount — QB here means drown it. If you heat it, it becomes even better. The dough is good, but I preferred the dough of the first two places.”
“I expected this to be more crunchy. It's not as scrocchiarella as I hoped. But flavor-wise we're definitely there. It's not spicy, I don't think they use chili pepper.”
What creators say
2 creators have covered Forno Albanese. Most active: xMurry, Giuliacrossbow
Forno Albanese is a bakery that makes excellent pizza. The marinara is a dream with lots of oil and anchovies, and the potato pizza is thin and crunchy. A great local spot.
Dishes mentioned
Pizza Marinara
This marinara is a dream. It has parsley, a ton of oil, anchovies, a bit of garlic. It's not heated, it's cold, but the flavor is really good. The oil is an indefinite amount — QB here means drown it. If you heat it, it becomes even better. The dough is good, but I preferred the dough of the first two places.
Pizza con Patate
This potato pizza is thinner and crunchier than the one at Eligio. It's just potato, no mozzarella, because it's a bakery pizza. The potato is cooked beautifully on top. I think this one is better than the first potato pizza because that one was a bit flat, while this one drives me crazy with how thin it is.
Forno Albanesi is an institution in the Portuense area of Rome, serving excellent pizza rossa and an incredible supplì con bollito that might be the best I've ever had.
Dishes mentioned
Pizza Rossa
This pizza rossa is the taste of my childhood. The cooking is perfect, it's oily but not too much. The tomato has that controlled dryness — not skimping on quantity but cooked well so you really taste it. The edge is crunchy on the sides, the balance of flavor, the sweetness of the tomato, the oil that wets your mouth is perfectly dosed. It's light and scrocchiarella.
Pizza Marinara
I expected this to be more crunchy. It's not as scrocchiarella as I hoped. But flavor-wise we're definitely there. It's not spicy, I don't think they use chili pepper.
Pizza Bianca
This was just made, freshly baked. Look how beautiful it is, both to eat alone or to stuff, even though it's a bit low. It's even better than the red one in my opinion. It's good alone, good with cooked ham, good with raw ham, good with caprese, good with mortadella especially. It's not too good.
Supplì con Bollito
These are an absurd thing with the boiled meat. The rice is cooked well, creamy, the boiled meat is flavorful, slow-cooked, but above all it's abundant, you taste everything — you taste the celery, you taste the wine, you taste the carrot, the breading is perfect, the frying is perfect. Incredible, maybe it's the best supplì I've ever eaten. It's really full, there's even mozzarella.
