This place has an awesome vibe. I would totally bring a date here. The charcuterie plate (chef's platter) was good, and so was the swordfish with fennel puree - which was seared and a little raw in the center (yum). Now the pizzas were a little tricky for me. The prosciutto and arugula pizza would appeal to individuals like my husband who like sweet finishes to savory dishes. The meat pizza on the other hand... I kept thinking what is wrong with this joint? My pizza is soggy! But then I came across an article on Serious Eats about a recent trip to Italy.
Apparently, Neapolitan pizzas are really meant to be eaten wet. Yes, WET. There are 2 types of crusts served here in Due Forni - Roman and Neapolitan. We ordered the prosciutto one in Roman crust, and the meat pizza in Neapolitan crust. The tomato sauce in the latter order really consumes the thin crust of the Neapolitan pizza, thus making it wet and soggy. Maybe I need to be serenaded by the Italian coast and culture before I really get into this stuff. In the meantime, I'll stick to my dry pizza or the other items on the Due Forni menu.