Forno d’Oro

Nepalese chef Tanka Sapkota is so devoted to Italy, where he was trained, that when he decided to open a pizzeria, he ordered the Ferrari of the wood-fire ovens, made of volcanic stone and gold-plated. But more importantly, he makes his impressive Neapolitan-style pizzas with naturally leavened dough and serves them with both Italian and Portuguese toppings, like alheira (poultry-and-bread sausage), Serra da Estrela cheese, or francesinha, a Porto speciality that’s a little like a croque madame. There’s also a good selection of artisanal Italian beers.