Answered what is sacred in the kitchen
When the head of another well-known Michelin-starred restaurant in the capital, M. Praškevičius, founded “Forno di Martino” in “Ogmios City,” he wanted a slightly different approach to food here. The chef sought more freedom, a relaxed atmosphere, and Italian dining culture, whose essence is not formality but communication and pleasure.
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According to M. Praškevičius, this is also reflected in the slogan of the “Forno di Martino” restaurant. It proclaims – here “food is eaten not beautifully, but deliciously.” Yes, the speaker insists, he wanted to remind visitors that good food does not necessarily require special manners or ceremonies.
“When sitting at the table, dishes should be shared, tasted together, and pizza should simply be torn by hand. And it doesn’t matter how your shirt looks afterward,” smiles M. Praškevičius.
However, he adds, the feeling of freedom at the tables does not mean that compromises can be made in the kitchen. According to the speaker, “Forno di Martino” pays particular attention to its products, which are the basis of Italian dishes.
“Good peppers, tomatoes, and quality hard cheese – Pecorino Romano (PDO) and Parmigiano Reggiano (PDO). This is sacred in our kitchen. Therefore, for example, I cannot imagine a good and iconic “Margherita” (or pizza Margherita) without San Marzano (PDO) tomatoes and “Mozzarella fior di latte” cheese,” emphasizes the restaurant owner.
Moderate with traditions
M. Praškevičius notes: one of the most important accents of the “Forno di Martino” kitchen is Roman-style pizza.
“This “pizza romana,” unlike Neapolitan, is thin and has a narrow, subtly toasted, and crispy crust. As with any first authentic pizzeria experience, it is worth starting to taste it with “pizza margherita,” and then continue the acquaintance with pizzas that have more toppings – like “pizza pepperoni,” “pizza diavola,” “pizza capricciosa,” – the chef explains.
However, according to him, the restaurant’s menu is not limited to pizzas alone. They want to introduce guests to the entire authentic Italian cuisine. Therefore, according to M. Praškevičius, although it is important to maintain traditions in the kitchen, in some cases he allows himself to interpret classic ingredients more flexibly.
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“We try not to forget that for our Lithuanian guests some flavors are too intense. Taking this into account and hearing our visitors’ comments, we certainly allow ourselves sometimes to look less strictly at classic ingredients. Although we want to educate guests, it is very important to us that the true pleasure of eating is felt here,” the chef confesses.
Revealed their menu favorites
For those who have not yet visited “Forno di Martino,” M. Praškevičius recommends a combination of his favorite dishes. He would advise starting dinner with “Supplì al telefono,” which consists of a rice ball, “San Marzano” (PDO) tomatoes, “Scamorza,” and truffle mayonnaise.
“For appetizers, it is worth choosing “Vitello tonnato” – veal tongue with smoked tuna, tuna and anchovy sauce, and capers. It pairs perfectly with “Pizza bianca” – bread baked in the restaurant. For the main course, I would suggest “Pizza diavola.” On it goes “San Marzano” (PDO) tomato sauce, spicy “Spianata” sausage, “Mozzarella fior di latte,” honey made in the restaurant from fermented garlic and chili peppers, chili pepper jam, and “Pecorino Romano” cheese. And of course, dinner can be finished with classic Italian tiramisu,” he says.
“For me, Italian cuisine,” the speaker continues, “is associated with a table full of quality dishes, tasting them together with family and friends. Therefore, for Italian lunch or dinner, both the taste and the people with whom you experience it are important.”
This is how “Forno di Martino,” reopened after the summer break, entices its guests. The restaurant invites you to this authentic experience – to come not for a perfectly looking dinner, but for good food, lively conversation, and the pleasure of eating, where the most important thing is taste, not just appearance.
Visit the “Forno di Martino” restaurant in “Ogmios City,” Verkių St. 27, Vilnius. Its working hours: Mon–Thu, Sun 11:30–21:00; Fri–Sat 11:30–22:00.
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