Daily Slice: Alforno in Old Saybrook, Connecticut

Al Forno's white, red and "famous" pizzas are thin, crispy New Haven-style pies, the result of a three-day fermentation. They are evenly crisp and a bit charred, thanks to the gas-powered brick oven, and finished with a heavy hand on ingredients, and a bit of grated cheese.

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Post a Comment | Posted by Amy Kundrat, August 4, 2011 at 12:00 PM
Tagged: Alforno, Connecticut, Daily Slice, Old Saybrook

Providence, Rhode Island: Al Forno, the Birthplace of Grilled Pizza

Al Forno is the place where grilled pizza was born. Judging by the pizzas I tried there last week, it's still on its game. Pizza is served as an appetizer there. Our tip? Forgo a table and just sit at the bar, drinking beer or wine and eating the pizza.

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10 Comments | Posted by Adam Kuban, May 27, 2011 at 10:00 AM
Tagged: Al Forno, grilled pizza, Providence RI, reviews, Rhode Island, Slice reviews

Alan Richman Names Top 25 Pizzas in the U.S.

Chicago Upstart Great Lake Has Country's Best Pizza Alan Richman (left) and Lucali proprietor-pizzaiolo Mark Iacono (right) hold a copy of the June 2009 issue of "GQ" in front of Iacono's Lucali (the No. 2 pizza in the U.S.) at press event celebrating the story's May 19 publication. The issue contains Richman's "American Pie," a list of the top 25 pizzerias in the country. In the June issue of GQ, food writer extraordinaire Alan Richman ranks the top 25 pizzas in the U.S. after visiting what he considers the top 10 pizza cities in the country. The story is much...

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108 Comments | Posted by Adam Kuban, May 18, 2009 at 10:48 PM
Tagged: A16, Al Forno, Alan Richman, Antica Pizzeria, best-of lists, Bob and Timmy's, Buddy's, Co., Company, Frank Pepe's, Galleria Umberto, Gialina, GQ, Great Lake, Joe's, Lucali's, Luigi's the Original, Niki's, Osteria, Pizzeria Bianco, Pizzeria Delfina, Recommended, Sally's Apizza, Santarpio's, Tacconelli's, Tarry Lodge, Tomato Pie, Tomatoes Apizza, Totonno's, Una Pizza Napoletana