Il Vecchio Forno
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.
A mezzo metro (half-meter) of pizza fumé, a pie topped with smoked mozzarella and speck, at Il Vecchio Forno in Huntington.
Il Vecchio Forno in Huntington.
An interior view of Il Vecchio Forno in Huntington.
Old kitchen utensils hang on a wall at Il Vecchio Forno in Huntington.
Misto Marinato (an appetizer of marinated tuna, salmon, swordfish and anchovies) comes with house-baked bread at Il Vecchio Forno in Huntington.
The crusty loaves of bread given to diners are baked on the premises at Il Vecchio Forno in Huntington.
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.
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.
Pizza maker Armando García of Huntington checks on a Mezzo Metro (half-meter) Pizza Margherita at Il Vecchio Forno in Huntington.
A Misto Marinato (marinated fish appetizer) is prepared by chef Pasquale Conte, originally from Lucania, Italy, at Il Vecchio Forno in Huntington.