This is my third post on Fortina, an Italian restaurant in Armonk. The food is obviously good and made an impression. The first post was my very first try on this straight forward Italian restaurant that uses wood fired oven and pizza as the main draw. Click here to read the first post. The second was on its new location in Rye, NY, as well as an impromptu octopus dish ranking. Click here to read the second post. This third one is focused on the new pizzas I tried.
THE LUIGI BIANCO: burrata, robiolona, parmesan, black truffle. Best gourmet pizza. No need for any other adjectives.
WOOD-FIRED CAULIFLOWER: hazelnut romesćo. Who knew that I would be such a fan of wood-fired anything? The romesco gave the cauliflower the saltiness it needs.
SPICY MEAT-AH-BALL: fontina, pickled cherry peppers. This was my friend’s choice. The spicy meatball pizza is the second most popular pizza here. The crust is perfect – not too thick and not too thin. Still slightly chewy in the middle like any good bread should.
Wood-fired anything at Fortina is always good. Highly recommend it for the food. However, the bar scene on a Friday night is pretty dismal for singles. Should always go with a friend or family.
This experience took place at
Fortina
17 MAPLE AVENUE,
ARMONK, NY 10504
(914) 273-0900
