What happens when a wood-fired pizzeria in Huntington is taken over by a couple of Italian-food wholesalers and a chef from Basilicata? An unusual, compelling and somewhat uneven restaurant, Il Vecchio Forno.

Credit: Alessandro Vecchi

A mezzo metro (half-meter) of pizza fumé, a pie topped with smoked mozzarella and speck, at Il Vecchio Forno in Huntington.

Credit: Alessandro Vecchi

Il Vecchio Forno in Huntington.

Credit: Alessandro Vecchi

An interior view of Il Vecchio Forno in Huntington.

Credit: Alessandro Vecchi

Old kitchen utensils hang on a wall at Il Vecchio Forno in Huntington.

Credit: Alessandro Vecchi

Misto Marinato (an appetizer of marinated tuna, salmon, swordfish and anchovies) comes with house-baked bread at Il Vecchio Forno in Huntington.

Credit: Alessandro Vecchi

The crusty loaves of bread given to diners are baked on the premises at Il Vecchio Forno in Huntington.

Credit: Alessandro Vecchi

Tortino di polpo e patate, or marinated octopus and potatoes, came in a crock one night but is shown here plated with vinaigrette at Il Vecchio Forno in Huntington.

Credit: Alessandro Vecchi

At Il Vecchio Forno in Huntington, the owners also import Italian foods through a wholesale company, making antipasti a must. Here, an appetizer of prosciutto di Parma with mozzarella di bufala.

Credit: Alessandro Vecchi

Pizza maker Armando García of Huntington checks on a Mezzo Metro (half-meter) Pizza Margherita at Il Vecchio Forno in Huntington.

Credit: Alessandro Vecchi

A Misto Marinato (marinated fish appetizer) is prepared by chef Pasquale Conte, originally from Lucania, Italy, at Il Vecchio Forno in Huntington.

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