Tartufo Forneria Italiana — Restaurant in Municipality of Chania

This is an authentic Italian pizza place in the city center of Chania. The place is clearly designed by a chef since the huge pizza oven and the kitchen are dominating the space and are bigger than the seating area. The open plan is very unique as you can take a look into the pizza making process. I could also spot a slicer which means all their cured meats are sliced fresh, always a good sign.

First the positive. The dough is exceptional, one of the best doughs I’ve ever had. Chewy, crunchy, airy and easy to digest. It feels like a high hydration dough as the crust is very aerated and produces a soft and fluffy texture. The pizzas are picture perfect, the definition of a textbook Neapolitan pizza.

Unfortunately, the pizzas look better than they taste. I couldn’t pinpoint why, I think it comes down to the salt levels. Toppings just aren’t salted enough, including the tomato sauce, the cheese and the rest of the ingredients. This means that it’s just lacking flavor. We ordered a margarita, a montanara and a fried pizza cone (corneto). It was the same for all of them. The cheese on the margarita was a bit weird and coagulated very quickly. The lack of flavor could also be because of lower quality ingredients but I’m not sure.

On top of that, the undercarriage of the pizza was not cooked consistently for both pizzas. While the margarita was cooked properly, the montanara was pale and undercooked underneath. (Photo attached). This made the pizza really floppy and difficult to eat. It was bit off putting to be honest.

Lastly the place has a weird policy where you have to go order at the counter even though there are enough staff to serve the tables. This policy doesn’t fit the vibe of the place as it creates an awkward situation. Plus because the space is dominated by the massive oven and kitchen the pathways are small and the staff is struggling to operate the service

A lot of potential to this place if they fix the flavor, the ingredients and...

SUNSET and Contemporary Neapolitan pizza date night in Crete, Greece 🇬🇷 🤷‍♀️

We risked and tried the pizzeria @tartufo_forneria_farineria This place serves authentic Italian ingredients (but they are too stingy with the toppings).

We appreciated the elastic and inflated dough (fermented 72 hours). But the Shrimp Tartare Scampi 🍤 pizza had only 1 shrimp chopped and cooked (I was expecting several RAW shrimps on top).

Our dinner included:

🍅 Caprese Salad : buffalo mozzarella, sweet cherry tomatoes, strawberry 🍓, basil pesto, balsamic glaze. Served on a pizza crust. They use 320 grams of dough (I use only 280 grams for my pizzas).

🍷 Bottle of “Mauro” primitivo from @alberellowines . This was vintage 2023. Pairs perfectly with cheese and pizza dough. The aromas of plums and blackberries. 14% alc, served cold. From IGT Del Salento, Puglia.

🍕Shrimp Tartare- contemporary Neapolitan crust- long fermented, wood fired oven. Mozzarella, San Marzano tomatoes, (I didn’t see any shrimp), and caramelized onions 🧅 It was soggy. The crust was not super airy.

The service is rushed. You have to order at the counter and pay there. There is a certificate for Pizza DOP, but I wonder if @50toppizza will...

My friends and I went to this restaurant and my friend had called the restaurant the day before to check if they offered a gluten-free option, and they confirmed that they did. When we arrived, we asked again at the entrance to double-check, and once again, we were told they could provide a gluten-free pizza base.

When it was time to order, I said to the cashier “can I have a gluten-free base” pointed to the pizza I wanted “gluten free and no cheese”. When my pizza arrived, it had no cheese, so I trusted that the gluten-free base had also been used—especially after checking multiple times.

After I had eaten, the owner came over asked why we had asked for gluten free but never ordered any. I was shocked. I told him it was the first thing I said to the cashier when ordering. He then brought them over, and they claimed I hadn’t said it, which simply isn’t true.

Later, I became very ill and ended up in hospital. I have a serious gluten allergy, and this kind of mistake isn’t just poor service—it’s dangerous.

The restaurant needs to either change the way customers order food or not supply a gluten free option if they can’t follow through.

If you have an allergy I would not...