Forno d'Oro
Tanka Sapkota built a wood-fired oven on site with volcanic stone and gold leaf brought from Naples, and Público's Fugas describes the natural levain — given to him by Gabriele Bonci — and a kneading process aimed at an airy, tall-crumbed dough he insists is the genuine Neapolitan style, not the thin crispy version fashionable in Portugal. The restaurant has climbed 50 Top Pizza's rankings for several years running (61st in the World 2025 list per Grandes Escolhas), the only Portuguese entry mentioned in the sources opened here.
No photograph published for Forno d'Oro yet.
Why it is here
Tanka Sapkota built a wood-fired oven on site with volcanic stone and gold leaf brought from Naples, and Público's Fugas describes the natural levain — given to him by Gabriele Bonci — and a kneading process aimed at an airy, tall-crumbed dough he insists is the genuine Neapolitan style, not the thin crispy version fashionable in Portugal. The restaurant has climbed 50 Top Pizza's rankings for several years running (61st in the World 2025 list per Grandes Escolhas), the only Portuguese entry mentioned in the sources opened here.