Pizzeria la Forgia In Ormea

01/05/2026: I'd never been to this restaurant, which is usually packed during peak periods. Last night, given how sparsely crowded it was, I decided to give it a try. Compared to other restaurants in town, it's reasonably priced. The atmosphere is warm and welcoming, typical of a mountain restaurant. I was craving a first course, so I ordered a prosciutto appetizer and (alas) a plate of spaghetti carbonara. So, I'll just judge what I ordered. I gather the pizza and crepes are the strong points (next time). Unfortunately, the carbonara was made... with cream! A generous dish, probably tailored for tourist palates. I can't say it was bad. I ate it. BUT it's not carbonara. I'll overlook the use of pancetta instead of guanciale, and the fact that the cheese was grana instead of pecorino. I don't want to be a purist. But NO cream. Cream pervades practically every first course on the menu (I was hoping they'd at least avoided it in the carbonara). The service: the only flaw I'd point out is that, after finishing our meal, my "snack buddy" and I waited sadly for someone to come over and ask if we'd like anything (we would have happily had a coffee). Nothing. Completely ignored. Hastily dismissed at the cash register, without even being asked if everything had gone well. Zero. In short, it's fine for those who want to spend a modest amount, knowing that the restaurant has oriented itself towards a large-scale management style, with greater emphasis on table rotation than on customer loyalty.

24/04/2026: Excellent crepes. Try the Tyrolean one. The pizzas and focaccias are phenomenal. Worth the wait as they don't take reservations. Update: The Diavola and strudel are delicious (April 23, 2026)