Forno Napoli: A Taste of Italy in Amherst

Neapolitan pizza, panini, macaroni, and more

Is anyone local offering a white clam pizza? That is the question I posted to the Buffalo/Niagara Foodies Facebook group that led me to discover the best pizza I have ever encountered, “hiding” just a few miles from home.

This specific pie had been featured on Food Network’s, The Kitchen. Jeff was shocked and saddened to learn that I had never tried this lost love of his from his time spent living on the east coast. The foodies group yielded several options including Forno Napoli, at the University Place plaza at 1280 Sweet Home Road in Amherst. Close to home and already on our to-try list, we had our destination.

The Vongole, which is the Italian word for clams, is a white or Bianca pizza utilizing a base of extra virgin olive oil rather than tomato or marinara sauce, seasoned with fresh wild oregano, topped with cheese and little neck clams. The pie is finished with a drizzle of Calabrian chili oil which gives it a pleasing touch of heat.

Numerous options exist on the menu for both Bianca pizza and Rossa pies with red sauce. The Vongole had been listed on the specials board, rather than the regular menu. When I later asked if it would remain on special throughout lent, I was told that they offer it all of the time.

What specifically made this the best pizza I have ever had the pleasure of savouring was the crust; thin yet browned to the center, foldable but sturdy. One factor in the making of this exemplary crust is the impressive wood-fire oven imported from Italy which roars at 900 to 1,000 Fahrenheit. Another factor is the recipe, crafted and perfected over time according to one of the co-owners with whom we had the pleasure of speaking. He visited our table to ensure that we did not miss the little bonus that had accompanied our pie.

Perhaps you noticed the little cup in the upper, right-hand corner of the photo above. That, my friends is a garlic cup—a blend of extra virgin olive oil, cheese, and just the right amount of garlic, and it is for dipping your crust. Close-up below.

As first time visitors, we wanted to try some other items from the regular menu as well. In addition to pizza, options included, soups, salad, calzones, panini, macaroni, and chicken specialties.

Jeff chose the Napoletana panini, homemade meatballs, Italian tomato sauce, fresh mozzarella, basil and pesto pressed between crunchy bread with a satisfying chew. The meatballs were a fantastic blend of beef, pork, and veal with the perfect consistency, neither too firm or too soft. Just right. We enjoyed the sauce and look forward to trying it on a Margherita pizza next time. The inclusion of the pesto was an appreciated touch.

For my choice, I couldn’t resist the Panzanella salad, mixed greens topped with cubes of fresh, wood-fired bread, Vesuvian style tomatoes, red onion, and cucumber, dressed with a basil & red wine vinaigrette and topped with shaved mozzarella.

I remember my first Panzanella salad and I have since been on a quest to find one that compares. This Panzanella salad by far exceeded my expectations. In particular, the vinaigrette had me in love at first bite. One question that I did not ask, that I wish I had, would be what kind of extra-virgin olive oil they are using. Both the mouth-feel and flavor were heavenly. It’s probably safe to assume that it is imported from Italy.

Upon finishing our meal, we were compelled to treat ourselves to an Affogato, a scoop of vanilla bean gelato drowned with a shot of hot espresso. The pistachio gelato is on my to-try list for next time. In addition to a selection of gelato, other desserts available included cannoli, eclairs, and of course, Napoleons.

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Of note: This business also offers family style catering. Presently open 4:00 PM - 8:00 PM, Tuesday - Thursday, and 12:00 PM - 9:00PM on Fridays and Saturdays, we were told that they do plan to expand on their lunch hours.